Combine yellow cake mix and ready-to-spread frosting for these home-baked Lemon Cake Mix Cookies. Lemon peel and juice add flavor to the dough and icing.
What You Need
Original recipe yields 36 servings
2/3 cup MIRACLE WHIP Dressing
1 pkg. (2-layer size) yellow cake mix
2 egg s
2 tsp. zest and 4 tsp. juice from 1 lemon, divided
2/3 cup canned ready-to-spread vanilla frosting
Add To Shopping List
Let's Make It
Heat oven to 375°F.
Beat dressing, cake mix and eggs in large bowl with mixer on low speed just until moistened. Add lemon zest. Beat on medium speed 2 min. (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 lightly browned. (Cookies will still appear soft.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Mix frosting and lemon juice until blended; spread onto cookies.
How to Make Uniformly Sized Cookies
Use a small spring-handled ice cream scoop to get rounded teaspoonful-size balls of dough.
For stronger lemon flavor, prepare using a lemon cake mix.
Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
36 servings, 2 cookies 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.