Easy Carrot Cake Cookies
[1]1
box Betty Crocker® SuperMoist® carrot cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup vegetable oil
2
eggs
1
cup grated zucchini, squeezed dry
1
cup grated carrot
1
pouch (7 oz) Betty Crocker® Cookie Icing white icing
- Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
- In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
- Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- Drizzle icing over cookies. Let stand until set, about 5 minutes.
Makes 2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
These cookies are on the softer side and more cake-like.
Instead of white cookie icing, drizzle the cookies with melted white or milk chocolate.
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