Sunday, April 6, 2014
chewy carrot cake cookies
I'm excited about these cookies! They're just so sweet looking topped with carrot cake candy corn. I love how crinkly these cookies turned out but I had to frost them with rich cream cheese icing because who can resist that? Mmmm.....
Husband says: "These are good! This is like a gourmet cookie."
chewy carrot cake cookies (The Girl Who Ate Everything)
1 cup flour
1 3/4 cup carrot cake mix
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
3/4 cup butter, softened
1 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans (optional...I omitted)
cream cheese frosting
1/2 cup butter
1 (8 ounce) package cream cheese
3 3/4 cups powdered sugar
1 teaspoon vanilla extract
In a mixing bowl, mix sugar and butter. Add egg, vanilla, baking soda and cinnamon. Add flour and carrot cake mix. Take out a sheet of wax paper and plop the dough on top. Wrap with wax paper and refrigerate for a couple of hours. This is important step so don't skip.
Preheat your oven to 350. Roll the dough into balls and place on a lightly greased cookie sheets (I was able to get 30 cookies out of my dough, 8 cookies per cookie sheet). Bake for 10 minutes.
For the icing, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla. Top each cookie with a carrot cake candy corn.