Bakery Spring Cookies
Bakery Spring Cookies takes approximately 22 minutes from beginning to end. One serving contains 348 calories, 2g of protein, and 14g of fat. This recipe serves 22 and costs 53 cents per serving. If you have white cake mix, confectioners' sugar, vanillan extract, and a few other ingredients on hand, you can make it. Easter will be even more special with this recipe. Several people really liked this dessert. This recipe from Lady Behind the Curtain has 201 fans. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. If you like this recipe, you might also like recipes such as Bakery Style Sugar Cookies, Bakery Style Sugar Cookies, and Better than the Bakery Peanut Butter M&M Cookies.
Servings: 22
Preparation duration: 10 minutes
Cooking duration: 12 minutes
Ingredients:
1/3 cup vegetable or canola oil
4 cups confectioners' sugar
2 eggs
gel food coloring
5 tablespoons milk
1 cup shortening
4 tablespoons sprinkles
sugar toppers
2 teaspoons vanilla extract
1 white cake mix
Equipment:
baking paper
baking sheet
oven
wire rack
mixing bowl
bowl
spatula
Cooking instruction summary:
Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.Add cake mix, eggs, and oil until well combined.Add sprinkles.Using 1 ounce cookie scoop, place cookies on prepared pans.Bake 10 to 12 minute or until the bottom becomes lightly brown.Slide the cookie still on the parchment paper either onto a wire cooling rack or onto the counter to cool completely.In a medium mixing bowl, whip shortening until light and fluffy.Add the vanilla, combine.Add the sugar 1 cup at a time making sure the sugar is completely combined.Add milk, 1 tablespoon at a time until the frosting reaches spreading consistency.Divide into 4 bowls, add food color to each bowl. Mix well until all white is gone.Using an off set spatula spread about 1 tablespoon onto each cookie.
Step by step:
1. Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper.
2. Add cake mix, eggs, and oil until well combined.
3. Add sprinkles.Using 1 ounce cookie scoop, place cookies on prepared pans.
4. Bake 10 to 12 minute or until the bottom becomes lightly brown.Slide the cookie still on the parchment paper either onto a wire cooling rack or onto the counter to cool completely.In a medium mixing bowl, whip shortening until light and fluffy.
5. Add the vanilla, combine.
6. Add the sugar 1 cup at a time making sure the sugar is completely combined.
7. Add milk, 1 tablespoon at a time until the frosting reaches spreading consistency.Divide into 4 bowls, add food color to each bowl.
8. Mix well until all white is gone.Using an off set spatula spread about 1 tablespoon onto each cookie.
Nutrition Information:
covered percent of daily need
