Get Recipe Ingredients
Ingredients
For the cookies:
• 1 box (15.25-ounce) yellow cake mix
• 1/2 cup all-purpose flour
• 1 stick (8 tablespoons) butter, melted
• 2 eggs
• 3 tablespoons Concord Foods® Lemon Juice
• 1/4 teaspoon salt
• 2 tablespoons yellow sugar sprinkles
For the frosting:
• 4 tablespoons butter, at room temperature
• 4 teaspoons Concord Foods® Lemon Juice
• 1 cup powdered sugar
• 3–4 drops orange food coloring (or 2 drops red and 2 drops yellow)
• 1 teaspoon water
For garnish:
• 1 tablespoon (about 56) blue pearl sprinkles
• 2–3 candy orange slices cut into small triangles
Instructions
• Preheat oven to 350°F and line two baking sheets with baking parchment.
• In the work bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a hand mixer, add cake mix, flour, butter, eggs, lemon juice, and salt.
• Mix on low speed until just combined, about 1 minute, then increase speed to medium and mix for 30 seconds.
• Scoop dough by rounded tablespoons onto prepared baking sheets, then scoop an additional teaspoon of dough and place at top of larger mound of dough, making sure they are touching.
• Sprinkle with yellow sugar.
• Bake for 10 minutes, or until cookies are puffed and just golden brown at the bottoms.
• Cool for 10 minutes on the pan, then transfer to a wire rack to cool.
• While cookies bake, prepare the frosting. In a medium bowl combine butter, lemon juice, and powdered sugar. Mix on low speed until well combined, about 1 minute.
• Remove 1/4 of frosting into a piping bag fitted with a small round #2 piping tip. If you do not have a piping tip, just cut a very small hole at the end of the bag.
• To remaining frosting add food color.
• Mix on low speed until frosting is a uniform orange color, about 30 seconds.
• Add water and mix to thin frosting slightly, another 30 seconds.
• Transfer to a piping bag fitted with a small round #3 piping tip. If • you do not have a piping tip, just cut a small hole at the end of the bag.
• Once cookies are cooled, pipe feet at bottom of cookies with orange icing.
• Pipe two vertical lines, and then one small “v” shape at the tops.
• Next, pipe three wavy lines in a “v” shape on the head of the cookie to resemble “fluffy feathers.”
• Finally, pipe one round dot of icing on the head where the chick’s beak will be placed.
• Top this dot with an orange candy slice.
• For the eyes, pipe two round dots of white icing, and top each with a blue pearl sprinkle.
• Let cookies stand at room temperature for 30 minutes so icing will set.
• Store cookies in an airtight container for up to 5 days at room temperature.
• To preserve decorations, do not stack.
