Iced Lemonade Cookies

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  • Approximate Yield: 128 – 2 oz. cookies
  • Brownies, Cookies & Bars
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BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco vanilla dipping icing (#19529 1/45 lb)
Westco lemon fruit-o (#12439 1/12 lb)
Westco natural lemon emulsion (#12040 1/gal)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)
Bakemark pure lemon emulsion (#56610 1/gal)



Combine 7 ½ LB Westco Ultra Rich Crème Cake Mix, 3 LB margarine and 2 ½ LB bread flour on low speed. Mix until well blended.

Add 2 ¼ LB whole eggs and 11 oz. Westco Lemon Fruit-O and mix until smooth. Don’t over mix.

Refrigerate dough for two hours.


Remove dough from cooler. Roll out dough about ¼” thick. Cut out 3” circles and place them on paper lined baking trays.


Place into a 340-360°F oven and bake approx. 10-12 minutes. Let the cookies cool down completely.


Add ½ oz. Westco Pure Lemon Emulsion to 10 LB Westco Vanilla Dipping Icing. Combine until well blended.

Scale 3 to 4 LB of icing. Place in bowls. Color the icing with gel food colors to desired hues.

Ice the cookies with the prepared lemon flavored dipping icing heated to 105-110°F.

Sprinkle with your choice of Sprinkelina toppings or colored sugar before the icing sets.

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