Carrot Cake Cookies
Carrot cake cookies, a recipe that easily transforms into carrot cake cookie sandwiches with a little bit of frosting.
Equipment
- Cookie Scoop
- Parchment paper
- Cooling rack
- Kitchen Mixer (to make homemade frosting)
Ingredients
Cookies
- 1 15.25 oz Package Carrot Cake Mix
- 2 count Large Eggs
- 1/3 cup vegetable oil
Frosting
- 8 oz. Cream Cheese Softened to room temperature
- 6 Tablespoons Butter Salted or unsalted is fine, Softened to room temperature
- 1 Pound Powdered Sugar
- 1 Teaspoon Vanilla Extract
Instructions
Cookies
- Preheat oven to 350 degrees
- By hand, mix together carrot cake mix, vegetable oil, and 2 eggs
- Using lightly floured hands, roll the dough into 2 inch balls
- Place dough balls 2 inches apart on parchment lined or non-stick cookie sheet
- Lightly spray the bottom of a drinking glass with cooking spray and flatten the cookies down to 1/2" thick discs
- Bake for 9-11 minutes
- Allow to cool 5 minutes on cookie sheet, move to cooling rack to cool completely
Frosting
- Mix softened cream cheese and softened butter with a mixer
- Slowly add powdered sugar until desired consistency is reached
- Add vanilla extract, mix until incorporated
Assemble Cookie Sandwiches
- After the cookies are cooled, use a piping bag or spoon to add a nice thick layer of frosting between two cookies
Video
Notes
The recipe makes approximately 16 good size cookies (8 cookie sandwiches). Skip the frosting if you're not planning to make cookie sandwiches.
If you opt to make cookie sandwiches, you may have leftover frosting, great for spoon-licking! I won't tell :)
Nutrition
Calories: 450kcal