Prep Time 20m
Cook Time 8m
Ready Time 60m
Yield 3 1/2 dozen cookies


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Sugar Free Classic Yellow Premium Cake Mix
  • 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup cold water
  • 1 large egg
  • 1/2 cup Pillsbury™ Creamy Supreme® Sugar Free Vanilla Flavored Frosting
  • Ground cinnamon for garnish
Preparation Directions
  • Step 1Heat oven to 375°F. Coat baking sheets with no-stick cooking spray.
  • Step 2Combine cake mix, shortening, cinnamon, ginger and cloves in large bowl with electric mixer on medium speed until coarse crumbs form. Add water and egg, mixing on low until a smooth dough forms. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets.
  • Step 3Bake 8 to 10 minutes or until edges are set. Cool 2 minutes. Remove to wire rack to cool completely.
  • Step 4Place frosting in small heavy-duty resealable plastic bag. Seal. Microwave on HIGH 5 seconds. Knead gently to blend. Cut a very small corner off bottom of bag. Drizzle frosting over cookies. Sprinkle with cinnamon. Let stand 15 minutes or until frosting is set.
doughboy doughboy

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