Craving carrot cake? How about making these easy cookies? Carrot Cake Mix cookies are easy to make, and are loaded with carrot bits, raisins, and warm spices. Made from a box, they have a perfectly sweet, vibrant, spice flavor. Rolled in powdered sugar, they bake up to a perfectly fluffy, crinkle cookie with few ingredients.
Carrot cake is one of my favorite things to make from scratch. I love these Homemade Carrot Cake recipe you can find right on the site. It makes the most lovely cake ever. Today, I was reminiscing about the taste, but I didn’t feel like making it.
I think we can all agree that sometimes boxed cake mixes are the way to go. They have seriously come a long way! My favorite boxed carrot cake mix is Duncan Hines Signature Carrot Cake mix. It contains real carrot piece, raisins, and ample spice making these cookies so good!
Prevent cookie spreading
There is nothing worse than cookie dough that is like super glue. To prevent sticky, spreading cookies this batter (paste-like by nature) needs to be chilled for at least 30 minutes. You do not even need to cover it. Simply add the mixing bowl to the fridge if you plan on baking them right after 30 minutes.
If you want to bake these the next day, be sure to wrap the dough tightly and bake within 24 hours.
Line a large baking pan with parchment paper to make baking easy! After the dough is chilled, roll it into egg-shaped (oval) balls, and dip in powdered sugar. This will help the cookies bake into nice, puffy cookies rather than thinly spread cookies.
How to freeze
This dough freezes well! To freeze, roll balls into little oval-shaped tablespoons. Place them on a parchment-lined baking sheet and freeze until dough balls are solid. You do not want to coat them powdered sugar before freezing.
To bake, remove the desired amount of cookies from the freezer and allow dough to thaw for 30 minutes.
Then, roll balls in powdered sugar and bake for 7-9 minutes at 375 degrees Fahrenheit. Make sure to use a parchment-lined baking sheet for a nice golden brown cookie bottom. These only needed 9 minutes, but oven times may vary. They have a nice gooey center, but are not undercooked.
I have no idea if these cookies would bake up well using applesauce. I do know you can add an extra 1/2 cup of raisins without altering the dough. However it will probably alter the pretty crinkle shape making them baking up slightly flatter.
More cake mix cookie recipes
Carrot Cake Mix Crinkle Cookies
- 15.25 ounces Duncan Hines Signature Carrot Cake Mix
- 2 eggs large
- 1/3 cup vegetable oil
- 1/3 cup powdered sugar
- Add cake mix, vegetable oil, and cracked eggs to a large glass bowl.
- Mix using a wooden spoon until full combined.
- Place cookie dough in the fridge for 30 minutes.
- Once cookie dough is chilled, preheat oven to 375 degrees Fahrenheit.
- Line a large baking sheet with parchment paper.
- Form cookie dough into tablespoon-sized cookies. You want to roll the dough into egg shapes and then roll them in the powdered sugar. The eggs shape will help prevent them from spreading.
- Bake for 7-9 minutes. Mine took the full 9 minutes to bake fully. The bottoms should be a golden brown color. The cookies will not brown on the tops, but should appear crinkly. They will harden and have a nice, chewy inner.
- Once done, allow them to cool for 5 solid minutes before transferring to a baking rack to cool. Repeat until all 16 cookies are baked. I baked all 16 on a jumbo baking sheet, but if you have a smaller sized one, 8 per sheet will work out well.