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Thursday, April 17, 2014

Carrot Cake Cookies

Happy Thursday!  I have wanted make Carrot Cake Cookies for a while now, and with Easter this weekend I decided now was the time.  I made this recipe based off of my {Peanut Butter & Chocolate Sandwich Cookies}.   You're probably thinking I am crazy because Carrot Cake is not similar to the divine PB/Chocolate combo.  What you probably didn't think about is that I am using a boxed cake mix...Things are continuing to get weird, just stick with me please :).  I was also super skeptical that these cookies would turn out good, but to my surprise they were wonderful!  

Cookie Ingredients:

1 Box Carrot Cake {duncan hines*}
6 oz Cool Whip {softened}
1 Egg 
1/2 tsp Vanilla
Powder Sugar

*The cake mix I bought came with carrots and raisins in a separate pouch.  Next time I will probably grate my own carrots {1/4 cup} to get a more authentic carrot taste/texture.  Please don't get me wrong I have eaten 5 cookies already and they are wonderful, and I am just thinking about next time. 


1.  Preheat your oven to 325 degrees.  

2.  In a mixing bowl combine carrot cake mix, cool whip, egg and vanilla {aka almost everything}.  Set your mixer on low and allow everything to combine.  

3.  In a cereal bowl pour about a cup of powder sugar.  Using a cookie scoop, scoop dough into powder sugar and roll it around until fully covered.  Roll each scoop in your hands to make the perfect sphere. 

4.  Place scoops on a baking sheet and bake for 13 - 16 minutes.  

5.  Next you will want to make the Cream Cheese Frosting.  I used {this} recipe and it was the perfect amount! 

6.  Place a big spoonful of frosting on the bottom side of one cookie and sandwich another one on it!  Enjoy right away or store in the refrigerator!

Are you making anything special for Easter? I am thankful Tall Tan Man and I have found a church we love and can celebrate Easter at! 


p.s.  I took all these picture on manual!!! 

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