Carrot Cake Mix Cookies Recipes

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

CARROT CAKE MIX COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Mix the cookie ingredients together in a medium size bowl. The batter will be thick.
• Spoon into balls, place on a baking sheet and flatten out slightly with a spoon or the bottom of a glass cup .
• Bake for 10-12 minutes until cookies brown SLIGHTLY on the edges.
• Let the cookies cool for approximately 5 minutes on the baking sheet and then transfer to a wire rack to cool completely.
• While the cookies are cooling, create the frosting. Beat together the cream cheese and butter until smooth. Gradually add in the powdered sugar 1 cup at a time and mix in between each cup until the frosting is the thickness that you desire. Stir in the vanilla extract.
• Icing the cookies with the cream cheese frosting.
• Top with the chopped walnuts and enjoy!

EASY CARROT CAKE COOKIES

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.

CAKE MIX CARROT CAKE COOKIES

Steps:

• Line a baking sheet with parchment paper. Preheat the oven to 350 degrees. Pour the carrot cake mix into a large bowl.
• Add in 1/3 cup of oil.
• Add 2 eggs and 1 teaspoon of vanilla to the bowl.
• Mix until all the ingredients have been thoroughly combined.
• Use a tablespoon to scoop out the cookie dough and place the cookie dough on the cookie sheet a few inches apart.
• Bake for 8-9 minutes. You'll want to remove these before they completely firm up.
• After you remove the cookies from the oven, let them cool for a few minutes and then move them to a baking rack to cool.

CARROT CAKE COOKIES WITH PINEAPPLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
• To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

CARROT CAKE (CAKE MIX)

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a bundt pan.
• I use Bakers Joy spray.
• Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
• Stir in nuts and raisins.
• Pour into prepared pan.
• Bake for 50-55 minutes or until toothpick comes out clean.
• Cool in pan 15 minutes.
• Remove from pan and cool on wire rack.
• Cool at least 1 hour before frosting.

CAKE MIX CARROT-PUMPKIN COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease cookie sheets. In large bowl, mix cake mix, pumpkin, butter and egg; stir until well blended. Drop dough by rounded tablespoonfuls onto cookie sheets.
• Bake 11 to 14 minutes or until puffed and set in center. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• Frost cookies with cream cheese frosting. Press 1 candy pumpkin onto each cookie. Store covered.

CARROT CAKE MIX COOKIES

Steps:

• In a large bowl combine the cake mix, eggs, and vegetable oil. Stir until the dough comes together.
• Chill the dough in the refrigerator for 20-30 minutes.
• Preheat oven to 350 degrees F.
• Measure dough into two tablespoon portions (1.5 ounces) rolling it into balls.
• Place on a parchment paper lined baking sheet two inches apart.
• Bake in oven for 9-11 minutes. Let cool on the baking sheet for 5 minutes then remove the cookies and let cool completely.