Carrot cake cookies are an easy twist classic spring dessert--made with boxed carrot cake mix and topped with a rich cream cheese frosting, these thick and chewy carrot cake cookies are perfect for Easter, bridal showers, baby showers, Mother's Day, or any occasion.
Ingredients
Cookies:
1box15.25 ounces carrot cake mix
¼cupall-purpose flour
1Tablespoongranulated sugar
1Tablespoonground cinnamon
¼teaspoonnutmeg
½cupunsalted butterroom temperature
2large eggsroom temperature
1cupshredded carrotsabout 2 large carrots
½cupold fashioned oats
Icing:
½cupcream cheeseroom temperature
¼cupunsalted butterroom temperature
1cupconfectioners sugar
1teaspoonvanilla extract
½teaspoonground cinnamon
Instructions
In a large mixing bowl or bowl of a stand mixer, whisk together the carrot cake mix, flour, and sugar.
Add the butter and eggs, beating until well-combined.
Add the carrots, oats, cinnamon, and nutmeg. Continue mixing until well-combined.
Line a baking sheet with parchment paper. Using a 2-tablespoon sized cookie scoop, scoop out cookies and drop them onto the baking sheet. The cookies can be close to each other for now but not touching. You’ll space them properly later when ready to bake.
Place the tray of cookies in the refrigerator for at least 1 hour (or in the freezer for at least 10 minutes).
Preheat the oven to 350° F and line a second baking sheet with parchment paper or a silicone baking mat.
Remove the cookies from the freezer and use your hands to shape them into balls. Place them on the baking sheet at least 2 inches apart. For best results, only bake one tray at a time to ensure even cooking. Leave the other cookies in the fridge or freezer until ready to bake.
Bake for about 12 minutes, or until the bottoms of the cookies are lightly browned.
Allow the cookies to cool on the baking sheet for 6-8 minutes before transferring to a wire rack to cool completely.
Add cream cheese, unsalted butter, confectioners’ sugar, vanilla extract, and cinnamon to a medium-size bowl and beat until well combined and smooth, about 3 to 4 minutes. Spread onto cookies with an icing spatula or transfer to a piping bag and pipe over cookies.
Notes
Store in an airtight container in the refrigerator for up to 5 days.