Otis Spunkmeyer Lemonade Stand decorated cookies.


12 Cookies


18 Otis Spunkmeyer Sweet Discovery Lemon Burst Cookies

1 1/2 cups Powdered Sugar

1/2 tablespoon Light Corn Syrup

1/4 teaspoon Vanilla Extract (clear)

2 tablespoon Warm Water, divided

Food Coloring (Trace)


  1. Bake and cool Lemon Burst cookies according to package directions. (For large cookies, bake 2 cookie dough pucks side by side to form one cookie)
  2. Remove from oven and while warm, carefully press cookies to 1/4 - 3/8" thickness with spatula then cut immediately with cookie cutters. Let cool.
  3. Combine powdered sugar, corn syrup, vanilla and 1 tablespoon water in a medium bowl. Whisk until smooth, adding the remaining water a little at a time until the icing reaches the desired consistency. Separate the icing into smaller bowls and tint each bowl separately. Keep a piece of moist paper towel on the surface of the icing to keep it from drying out when not in use.
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