Carrot Cake Mix Crinkle Cookies
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.
Servings: 16 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.
Nutritional values may vary and are meant to be a guide.
I made 16 larger cookies, but you could make yours smaller to get 24 cookies.
These keep for 3-4 days in an airtight container.
Serving: 1cookie | Calories: 175cal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 185mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg