Easy Carrot Cake Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste make moist cookies that taste just like carrot cake!

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Prep Time 20 min
Total Time 1 hr 15 min
Servings 24

Ingredients

1: box Betty Crocker® SuperMoist® carrot cake mix

1: box (4-serving size) vanilla instant pudding and pie filling mix

1/2: cup vegetable oil

2: eggs

1: cup grated zucchini, squeezed dry

1: cup grated carrot

1: pouch (7 oz) Betty Crocker® Cookie Icing white icing

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Directions

1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
2 In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
3 Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4 Drizzle icing over cookies. Let stand until set, about 5 minutes.