Semi-homemade Carrot Cake Cookies filled with cream cheese chips and topped with the cutest royal icing characters. They’re a super easy alternative to actual carrot cake and make the perfect addition to an Easter buffet.
Fun Facts…
- You can adapt this recipe with almost any cake mix and any fillings!
- I refrigerate it so that it doesn’t spread when baking
- For me, it looks much better when the characters are added to the dough before baking…it looks more “seamless”
- If you can’t find cream cheese chips, use white chocolate!
- I made these as cookie sandwiches before and filled them with cream cheese frosting…SO GOOD
- Royal Icing pieces
- Here is where I found the cream cheese chips (bought at Walmart)
- If you don’t want to use oil, sub melted cooled butter
Carrot Cake Cookies
Ingredients
Scale
- 1 box carrot cake mix
- 1/2 c vegetable oil
- 2 eggs
- 1/2 c cream cheese chips
- Royal Icing decorative sprinkles
Instructions
- In a bowl, mix the carrot cake mix, vegetable oil, and eggs. Fold in the cream cheese chips. Refrigerate for at least a half hour.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment. Use a small cookie scoop and place the dough 2” apart. Press one bunny and one carrot into each cookie. Bake for 11- 13 minutes. Let cool completely.
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