Carrot Cake Cookies

Apr 30, 2025

Ingredients:

For the Cookie:

• 1 box carrot cake mix (I prefer Dunkin Hines)
• 1/2 cup vegetable oil
• 2 eggs

For the Filling:

• 4 ounces (1/2 block) cream cheese, room temperature
• 2 teaspoons all purpose flour
• 1/3 cup powdered sugar
• 1 tablespoon heavy cream
• 1 teaspoon pure vanilla extract

For the Coating:

• 1/2 cup sugar
• 2 teaspoons cinnamon

Directions:

1. In a medium mixing bowl, mix together the oil and eggs. Add in the cake mix and mix until fully combined. Chill in the fridge for about 30 minutes.
2. Once the dough has chilled remove from the fridge and let set for about 5-10 minutes.
3. Preheat the oven to 350F. Line a large baking sheet with parchment paper and set aside.
4. In a small bowl, mix together the cinnamon and sugar for the coating and set aside.
5. Mix together the cream cheese, flour, powdered sugar, heavy cream and vanilla until fully combined. Add the mixture to a piping bag with the tip snipped off and set aside.
6. Roll the dough into 2 tablespoon sized balls and roll each dough ball in the cinnamon sugar.Place on the baking sheet 1 1/2 inches apart. Use a teaspoon to press a somewhat deep crater into the top of each dough ball. Pipe enough of the cream cheese mixture to fill each crater.
7. Bake for about 15 minutes. Allow to cool on the baking sheet for 10 minutes. Enjoy!

*Store in an airtight container at room temperature for 3-5 days.

Makes about 18- 20 cookies