Cake Mix Carrot Cake Cookies Recipes

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 FROM A CAKE MIX (WITH FROSTING)

Steps:

• Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Set them aside.
• In a large bowl add the room temperature butter and cream cheese. Mix with an electric mixer on medium until smooth.
• Add the dry carrot cake mix, eggs and vanilla extract and mix on medium until well combined.
• Scrape down the sides and bottom of the bowl and mix again to make sure all ingredients are well combined.
• Add any additional ingredients you want, like raisins, chocolate chips, nuts etc. Use a large spoon to stir them in. Dough will be sticky.
• Drop by rounded tablespoonful onto baking sheets. Make sure there are a couple inches between each cookie.
• Bake in a preheated oven for 15-18 minutes. Cool the pan on a wire rack for five minutes, then transfer the cookies to the cooling rack to cool completely before adding the frosting.
• Add the room temperature cream cheese and the room temperature butter to a mixing bowl and mix with an electric mixer on medium-high.
• Add the vanilla, cinnamon, confectioner's sugar, milk and corn syrup and mix until smooth. The corn syrup is optional, but will help the frosting set up (firm up) on the cookies a bit better.
• Use a spoon to swirl frosting onto each completely cooled cookie.
• Optional: Sprinkle the tops of cookies with crushed walnuts.
• Let the cookies sit out for about 20 minutes for the frosting to firm up a bit.

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

CARROT CAKE COOKIES RECIPE BY TASTY

Steps:

• Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
• Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
• Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
• Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
• Place a frozen icing ball in the center of each dough round.
• Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
• Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
• Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
• Enjoy!

GONE-QUICK CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 baking sheet.
• In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
• Add eggs and vanilla, and beat on medium speed until well combined.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
• Gradually add flour to butter mixture; mix on a low speed until just blended.
• Mix in oats, carrots, and raisins.
• Chill dough in refrigerator for 30 minutes (important! no cheating).
• Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
• Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes.
• let it cool (even if you can't wait).
• Repeat baking process with remaining dough.
• Once cooled completely, use an spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
• Sandwich together with a second cookie.
• Repeat with remaining cookies.
• Store in an airtight container for up to 3 days in the refrigerator.

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

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 COOKIES

Steps:

• Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
• Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
• Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
• When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
• Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together butter and brown sugar until smooth.
• Stir in eggs one at a time, until smooth.
• Add honey, pineapple, carrot, and vanilla, stirring until mixed.
• Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
• Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
• Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
• Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
• Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
• Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.