Yellow cake mix and ready-to-spread frosting make these home-baked drop cookies easy. Lemon zest and juice add flavour to both the dough and icing.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2/3 cup Miracle Whip Original Spread
1 pkg. (2-layer size) yellow cake mix
2 tsp. zest and 4 tsp. juice from 1 lemon, divided
2/3 cup canned ready-to-spread vanilla frosting
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How do I make it ?
Heat oven to 375°F.
Beat all ingredients except lemon zest and frosting with mixer until blended. (Dough will be stiff.)
Drop rounded teaspoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray.
Bake 9 to 11 min. or until edges of cookies are lightly browned. (Cookies will be soft but will firm up upon cooling.) Cool cookies on baking sheet 1 min. Remove to wire racks; cool completely.
Mix frosting and lemon juice until blended; spread onto cookies.
Kraft Kitchen Tips!
How to Make Uniformly Sized Cookies
Use a #70 spring-handled small ice cream scoop to get rounded teaspoonful-sized balls of dough.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 1 g
Cholesterol 20 mg
Sodium 210 mg
Carbohydrate 24 g
Fibre 0 g
Sugars 16 g
Protein 2 g
24 servings, 3 cookies (32 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.