Carrot Cake Mix Crinkle Cookies

Soft, tender crinkle cookies made with carrot cake mix, eggs, and oil, then generously coated in powdered sugar before baking. Optional white chocolate chips, chopped nuts, or cinnamon add extra flavor and texture.

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Prep Time 10

Cook Time 10

Total Time 30

Servings: 24 servings

Ingredients Method Notes

Ingredients

Cookie Dough

1 15.25 oz box Carrot cake mix
2 Large eggs
1/2 cup Neutral-flavored vegetable oil, such as canola or sunflower

Optional Additions

1/2 cup White chocolate chips
1/2 cup Chopped pecans or walnuts
1/2 teaspoon Ground cinnamon

For Rolling

1 cup Powdered sugar

Method

Step-by-Step

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper. Set the prepared sheets aside while you mix the dough.
Stir the carrot cake mix, eggs, and vegetable oil together in a large bowl until a thick, sticky dough forms. Fold in the white chocolate chips, chopped nuts, and cinnamon if using.
Chill the dough for 20 to 30 minutes if it is too soft to scoop. Chilling also helps the cookies hold their crinkled appearance during baking.
Scoop roughly 1 to 1 1/2 tablespoons of dough for each cookie and roll each portion into a ball. Roll every ball generously in powdered sugar until completely coated.
Arrange the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 10 to 12 minutes, until the edges are set while the centers still look slightly soft.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They will firm as they cool while keeping a soft, tender center.

Notes

Do not overbake, since cookies that look completely dry in the oven can become hard after cooling. For a strong white crinkle coating, use plenty of powdered sugar and roll the dough balls immediately before baking. If the sugar disappears into the dough, chill the balls briefly and roll them again.