Carrot Cake Mix Cookies with Classic Cake Taste!

“I bought extra carrot cake mixes after Easter and was very glad to have done so! The carrot cake cookies from cake mix are quick, soft and chewy, and taste just like the classic cake. At the end of the school year, everyone wants cookies at parties or meetings. Plus, Vacation Bible School will be here before you know it! Guess what I will be baking, again!” exclaims Bea Presley.

INGREDIENTS

1 box (15.25 oz) carrot cake mix Wet ingredients: 2 large eggs, 1/3 to 1/2 cup vegetable oil Optional: Add 1/3 cup sour cream to the batter for extra moisture. Add 1/2 cup chopped walnuts, pecans, raisins, or white chocolate chips Frosting: Cream cheese frosting (storebought or homemade)

INSTRUCTIONS

Mix ingredients, drop by spoonfuls onto a parchment-lined baking sheet (2 inches apart), and bake at 350°F for 8-12 minutes.

For Best Results: Allow cookies to cool on the baking sheet for 2-3 minutes to set before moving to a wire rack.

Ensure cookies are completely cool before applying frosting.

Do not overbake; edges should be firm but the center still soft.

Store in an airtight container for 3-5 days at room temperature or in the refrigerator, Enjoy!