Honoring My Dad This Father’s Day With A Carrot Cake Cookie Recipe
This Father’s Day I am missing my dad something fierce. But I am still celebrating the other best dad I know and that is the daddy to our three girls. When I decided this Father’s Day I would share some of my dad’s favorites. And one of his favorite cakes was A Carrot Cake. He could have eaten a whole cake if he was allowed. So in honor of my dad, I am sharing with you another spin on carrot cake and that is carrot cake cookies. So sit back and enjoy the recipe.
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Carrot Cake Cookies
This recipe will yield 18-20 cookies:
INGREDIENTS
- 1 box Duncan Hines Decadent Classic Carrot cake mix
- 1 stick unsalted butter – melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- I teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1/2 cup Heath toffee bits
- Betty Crocker cream cheese cookie icing
- Betty Crocker green and orange icing (in the squeezable pouch)
DIRECTIONS
1. Preheat oven to 350°.
2. Line 2 cookie sheets with parchment paper and set aside.
3. Open up the carrots and raisin pouch inside the cake mix box and soak in 1 cup warm water for 5 minutes.
4. After five minutes, strain the carrots and raisins to remove any excess water. Set aside.
5. In a large mixing bowl, add the cake mix, butter, eggs, vanilla extract and cinnamon. Mix until well incorporated.
6. Stir in the carrots and raisin mixture.
7. Fold in the white chocolate chips and heath toffee bits.
8. Place cookie dough in refrigerator and chill for at least 30 minutes.
9. Using your hands, shape the dough into 18 balls and drop on the cookie sheets (9 per sheet) at least 2 inches apart.
10. Bake at 350° for 12 to 14 minutes. Cookies are done when an inserted toothpick comes out clean.
11. Let cookies cool on cookie sheets for 5 minutes.
12. Transfer to wire racks to completely cool.
13. Once cooled, frost each cookie with cream cheese cookie icing.
14. With the orange cookie icing, pipe the shape of carrots on top of each cookie. Make a stem with the green cookie icing.
15. ENJOY!!
**If not consuming within 24 hours, store in an airtight container.
- 1 box Duncan Hines Decadent Classic Carrot cake mix
- 1 stick unsalted butter – melted
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1/2 cup Heath toffee bits
- Betty Crocker cream cheese cookie icing
- Betty Crocker green and orange icing (in the squeezable pouch)
- Preheat oven to 350°.
- Line 2 cookie sheets with parchment paper and set aside.
- Open up the carrots and raisin pouch inside the cake mix box and soak in 1 cup warm water for 5 minutes.
- After five minutes, strain the carrots and raisins to remove any excess water. Set aside.
- In a large mixing bowl, add the cake mix, butter, eggs, vanilla extract and cinnamon. Mix until well incorporated.
- Stir in the carrots and raisin mixture.
- Fold in the white chocolate chips and heath toffee bits.
- Place cookie dough in refrigerator and chill for at least 30 minutes.
- Using your hands, shape the dough into 18 balls and drop on the cookie sheets (9 per sheet) at least 2 inches apart.
- Bake at 350° for 12 to 14 minutes. Cookies are done when an inserted toothpick comes out clean.
- Let cookies cool on cookie sheets for 5 minutes.
- Transfer to wire racks to completely cool.
- Once cooled, frost each cookie with cream cheese cookie icing.
- With the orange cookie icing, pipe the shape of carrots on top of each cookie. Make a stem with the green cookie icing.
- ENJOY!!
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