Cake Mix Carrot Cake Cookies
Soft carrot cake cookies made with a cake mix and topped with fluffy cinnamon cream cheese frosting are the perfect cozy treat for spring gatherings.
Ingredients
- 1 box carrot cake mix
- 2 large eggs
- ½ cup butter melted
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
Cinnamon Cream Cheese Frosting
- 16 ounce cream cheese frosting
- ¼ tsp ground cinnamon
Instructions
- Preheat your oven to 350°F and line your cookie sheet with parchment paper (if desired for easy clean-up)
- In a large bowl, mix the cake mix, eggs, butter, vanilla, and cinnamon until well combined.
- Chill in the refrigerator for 20-30 minutes.
- Scoop the cookie dough (about 1 tablespoon) onto the baking sheet, leaving 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are firm. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely before adding your cinnamon cream cheese frosting.
Cinnamon Cream Cheese Frosting
- Scoop the frosting out of the container into a mixing bowl.
- Add the cinnamon and mix until light and fluffy.
- Frost your cookies, then decorate or add sprinkles.
Notes
Variations:
- Try making carrot cake sandwich cookies by frosting between two cookies.
- You can also add some raisins, coconut, white chocolate chips, or chopped nuts to your cookies.
Helpful Tips:
- The dough is usually really sticky, so it helps to chill it for 20-30 minutes. Plus, it will make thicker cookies as the dough doesn't spread as much when it's chilled.
- Do not overbake your cookies. Take them out of the oven when the edges look set.
- Make sure to wait until the cookies are completely cooled before frosting them.
- Whip your store-bought frosting as it will have a lighter and more fluffy texture.
Storage:
- Store your cookies in an airtight container for 3-4 days.