Easter Carrot Cookies (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 cup cream cheese chips
02 -
2 eggs
03 -
1 box carrot cake mix
04 -
Royal Icing decorative sprinkles (carrot and bunny shapes)
05 -
1/2 cup vegetable oil
# Instructions:
01 -
Stir together the carrot cake mix, eggs, and vegetable oil in a mixing bowl. Carefully fold in the cream cheese chips. Pop the dough in the fridge for at least 30 minutes.
02 -
Turn on the oven to 350°F. Cover two baking trays with parchment paper.
03 -
Scoop out small portions of dough and space them 2 inches apart on the trays. Gently press one carrot and one bunny sprinkle onto the top of every cookie.
04 -
Pop the cookies in the oven for 11 to 13 minutes. Let them cool all the way before digging in.
# Notes:
01 -
Keeping the dough cold stops the cookies from getting too flat while baking.
02 -
If cream cheese chips aren’t available, swap them with white chocolate ones instead.
03 -
Store these in a sealed container at room temperature for up to five days.