Carrot cake cookies made with a box of cake mix and an easy homemade cream cheese frosting, for the ultimate spin on classic spring-time favorite.
SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS: http://bit.ly/LindsayAnnBakesYouTube
If you guys give this a try be sure to tag me in a picture on social media @lindsayannbakes!
These cookies are everything you love about a slice of carrot cake, but in cookie form! They are soft, moist and chewy with the most amazing cream cheese frosting smothered on top.
I piped on a little carrot on top, but you can decorate these however you like. They would be perfect for Easter or a Spring time gathering.
The dough comes out a little sticky, so I like to pop the dough balls in the fridge before baking, so they don't spread too much and the dough can firm up a bit. Then, once you bake them, they puff up into perfect, puffy little cookies, that look like adorable little mini carrot cake rounds.
I paired them with a homemade cream cheese frosting, because it is my absolute favorite and totally transforms this box mix dessert into a totally gourmet treat, but you can definitely use store bought if you need. These are perfect for Easter or a fun weekend treat that is quick and easy to whip together. It's also great for baking with kids, because these cookies are almost impossible to mess up and you can customize them however you like!
I paired them with a homemade cream cheese frosting, because it is my absolute favorite and totally transforms this box mix dessert into a totally gourmet treat, but you can definitely use store bought if you need. These are perfect for Easter or a fun weekend treat that is quick and easy to whip together. It's also great for baking with kids, because these cookies are almost impossible to mess up and you can customize them however you like!
Carrot Cake Cookies
Yield: about 2 dozen cookies
Ingredients
Cookies:
- 1 (15.25oz) box carrot cake mix
- 1/2 teaspoon cinnamon or pumpkin pie spice, optional
- 1/3 cup vegetable oil
- 2 large eggs
- 1/2 cup chopped nuts or raisins, optional
Frosting:
- 1/4 cup (1/2 stick) unsalted butter, softened
- 4oz cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 2 cups (1/2lb) powdered sugar (confectioners' sugar), sifted
Directions
Cookies:
Preheat oven to 350º F. Line a baking sheet with parchment paper.
In a mixing bowl, beat together the cake mix, cinnamon, oil and eggs until combined. Mix in nuts or raisins if desired. Scoop dough, about 2 tablespoons each, onto the prepared baking sheet, at least 2 inches apart. Refrigerate dough for about 1 hour to firm up.
Once firm, shape dough balls and flatten slightly. Bake in preheated oven for about 9-11 minutes, or just until the cookies are set around the edges. Let cookies cool on baking sheet for 2-3 minutes before transferring to a wire rack, to cool completely.
Frosting:
With an electric mixer, beat the softened butter on medium-high speed until light and creamy, about 2-3 minutes. Beat in cream cheese and vanilla until smooth (make sure it is at room temperature so you don't get any lumps in your frosting). Add powdered sugar, 1 cup at a time on low speed, until fully incorporated. Scrape down bottom and sides of bowl. Increase to medium-high speed and beat for an additional 2-3 minutes until smooth and creamy.
Set aside about 1/2 cup frosting and tint 2/3 orange and 1/3 green, for decorating and place into ziplock sandwich bags. Frost each cookie with remaining frosting. Snip off the tip of the bags and pipe a carrot design on top of each cookie, if desired.
- ♥ -
