Easy Carrot Cake Cookies Recipe

Ingredients

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

Preparation

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.

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