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Carrot-Spice Cookies

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  • Prep 60 min
  • Total 1 hr 25 min
  • Servings 48
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Featuring carrot cake and cranberries, spiced cookies are drizzled with cream cheese frosting to add a bit of sweetness.
By Betty Crocker Kitchens
Updated Aug 12, 2011
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Ingredients

Cookies

  • 1 box Betty Crocker™ Delights Super Moist™ Carrot Cake Mix
  • 1/3 cup Gold Medal™ all-purpose flour
  • 2/3 cup butter or margarine, melted
  • 2 eggs
  • 1 cup sweetened dried cranberries

Glaze

  • 1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
  • 2
    On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • 3
    Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • 4
    In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try using raisins instead of the dried cranberries.
  • tip 2
    Measure flour by spooning it lightly into a dry-ingredient measuring cup, then leveling it off with the straight edge of a spatula or knife.

Nutrition

Nutrition Facts are not available for this recipe
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