RECIPE FOR CAKE COOKIES RECIPES

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.

Steps:

• Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Whisk the cake mix and baking powder in a large bowl to get rid of any lumps. Add the eggs, vegetable oil and vanilla and mix well to combine. Cover and refrigerate until the dough just begins to firm up, about 30 minutes. Spread the sprinkles in a shallow bowl. Scoop and roll the dough into balls (about 2 tablespoons each), then roll the balls in the sprinkles. Place on the baking sheets, about 2 inches apart. Bake until the tops of the cookies are slightly puffed and cracked and the edges are set, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then remove to racks to cool completely.