EASY CARROT CAKE COOKIES

Easy Carrot Cake Cookies image

Provided by By Inspired Taste

Categories Dessert

Time 1h15m

Yield 24

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ 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

Steps:

Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
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.
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.
Drizzle icing over cookies. Let stand until set, about 5 minutes.

Nutrition Facts : ServingSize 1 Serving