CARROT CAKE COOKIES FROM CAKE MIX RECIPES
CARROT CAKE COOKIES RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F.
- Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
- Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
- Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
- Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.
Nutrition Facts : Calories 190 calories, FatContent 10 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 130 milligrams, CarbohydrateContent 24 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 2 grams
EASY CARROT CAKE COOKIES RECIPE - BETTYCROCKER.COM
Moist carrot cake in a bite-sized cookie—what could be better than that?
Provided by Inspired Taste
Total Time 1 hours 15 minutes
Prep Time 20 minutes
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Drizzle icing over cookies. Let stand until set, about 5 minutes.
Nutrition Facts : ServingSize 1 Serving
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