Carrot-Spice Cookies

  • Prep Time 60 min
  • Total Time 1 hr 25 min
  • Servings 48

Ingredients

Ingredients

Cookies

1
box Betty Crocker™ SuperMoist™ 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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

Try using raisins instead of the dried cranberries.

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 Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
80
Calories from Fat
30
% Daily Value
Total Fat
3 1/2g
5%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
90mg
4%
Total Carbohydrate
12g
4%
Dietary Fiber
0g
0%
Sugars
7g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.