Description
These carrot cake cookies are soft, chewy, and delicious. They'll be a hit at Easter too!
Ingredients
- Boxed Carrot Cake Mix: 1 box (15.25 oz)
- Eggs: 2
- Vegetable Oil: 1/3 cup
- Vanilla Extract: 1 teaspoon
- Cream Cheese Frosting: 16 oz tub (or make your own cream cheese frosting)
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
- Mix: Combine the boxed carrot cake mix, eggs, vegetable oil, and vanilla extract using an electric hand mixer. Chill the dough for 30 minutes (this will thicken the dough, make it less sticky, and easier to work with).
- Bake: Scoop one-inch balls of cookie dough and place them on the baking sheet one inch apart from each other. Bake for 8-10 minutes and wait until fully cooled before frosting them.
Notes
Spreading the cream cheese on the cookie with the back of a spoon will give it a whipped creamy swirl look.
Chilling the cookie dough will help it firm up, be less sticky, and easier to work with.
A cookie scoop will help you get the same-sized cookie each time and make it easier to plop onto the cookie tray instead of trying to roll it in the palm of your hand (the dough can still be a tad sticky after chilling it).
To keep the parchment paper in place, just spray your baking sheet with cooking spray and then lay your parchment paper on it and it will stick to it. This is especially helpful when you're dealing with a stickier cookie dough.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: cookies, Dessert
- Method: Bake
- Cuisine: American