Oh my gosh, these cookies are soooo yummy! If you like carrot cake, then these are the cookies for you! Two Christmas’ ago, I found a recipe in a food magazine that was (surprisingly) from an ad with a recipe for sugar cookies that used cake mix. I decided to make those cookies and put them in my Christmas tins along with the other goodies. The cookies were fabulous and everything I wanted them to be, soft, chewy, not too sweet...they were perfect. However, when next Christmas rolled around the recipe was nowhere to be found. You can only imagine my disappointment. I looked on the website with hopes that I would find the recipe and few other places online. But alas, no luck.
However, after joining the wonderful world of Pinterest I had remembered how easy and scrumptious these cake cookies were to eat. So I looked up a recipe where you could use ANY cake mix you wanted and make cookies with them. Though this recipe is not the EXACT recipe I had before, it is just as good!
I know many people like to make cookies from scratch, but I have yet to master the art of the soft-chewy-cakey cookies from scratch. Plus these cookies are so amazingly easy that if I want a super soft and chewy cookie (which is most the time) I will just use this recipe! :)
I hope you all enjoy these cookies as much as my family and I have!
Mixing mixing!!!
Our beautiful dough after it has come together.
I measured my cookies into slightly heaping Tablespoons.
Carrot Cake Cookies
(Recipe adapted from Sweet Sugar Belle)
1 box Carrot Cake mix
1 stick butter, ( or 1/2 cup) room temperature (I used salted because I never have unsalted in my house)
2 eggs
2 TBS flour
1-2 teas. vanilla extract
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mix butter, eggs and vanilla until well combined. After add in the 2 tablespoons of flour the begin adding in cake mix until all is well combined. You may need to sift in the flour and cake mix.
3. Place slightly heaped tablespoon sized cookies on prepared baking sheets, and bake for 10-12 minutes (maybe less or more depending on your oven). Remember not to over cook or they will turn out crispy. When removing from oven, leave the cookies on the baking sheets for about 7-10 minutes.
4. Remove cookies from baking sheets and place on cooling rack. Top with cream cheese icing as I did, with your preferred frosting, or enjoy without any! They are definitely good enough!
Enjoy!!!
Tips
- When I first made these cookies I didn't sift the flour in and didn't have a mixer with me, so it was much harder to make sure there were no clumps of cake mix in the dough. I would recommend sifting the cake mix into the wet ingredients.
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