Carrot Sugar Cookies
These Carrot Sugar Cookies are soft, chewy, and beautifully decorated. They are a festive, yet easy Easter dessert.
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Servings: 18 Cookies
Calories: 202kcal
Equipment
- Cookie Sheet
- Parchment paper
- Mixing bowl
- Cookie scoop
- cooling rack
- Piping bag and tip
Ingredients
- 15.25 ounces vanilla cake mix
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup oil
- ½ cup powdered sugar
- 1 can vanilla frosting
- 3-4 drops green gel food coloring
- 1 ½ cups shredded coconut
- 18 orange Starburst candies
- 36 green jelly beans
Instructions
- Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
- Put powdered sugar in a bowl or on a plate and set it aside for now.½ cup powdered sugar
- Mix together the cake mix, 2 eggs, vanilla extract and oil in a large mixing bowl.15.25 ounces vanilla cake mix, 2 eggs, 1 teaspoon vanilla extract, ¼ cup oil
- Using a cookie scoop, shape the cookie dough into 1inch balls, and finish shaping them with your hands, if needed.
- One at a time, roll the cookie dough balls in powdered sugar, and then place them 2 inches apart on the prepared pan.
- Using a cup or the palm of your hand, press down each cookie dough ball to about ¼ to ½ inch thick.
- Bake the cookies in the preheated oven for 12 minutes. Do not let the cookies brown—the edges should appear firm but not browned.
- Remove cookies from the oven and allow them to cool for 5 minutes before moving to a cooling rack to cool completely.
- Add the frosting to a piping bag with a round tip and pipe the frosting on top of the cookies. Using a knife, flatten the frosting to a smooth finish.1 can vanilla frosting
- Put the shredded coconut and the green gel food coloring in a zipper baggie. Shake until the coconut is consistently green.1 ½ cups shredded coconut, 3-4 drops green gel food coloring
- Place a tablespoon of the green coconut onto the top of each cookie, pressing it down so it sticks in the frosting.
- Unwrap an orange Starburst and place on a microwave safe plate and microwave for 5 seconds.18 orange Starburst candies
- Carefully break the Starburst into 3 equal portions, and roll into a carrot shape with your hands. Place the candy carrots onto the cookie.
- Cut a green jelly bean into parts (as many as you can) with sharp scissors. Add three pieces to the tops of each carrot.36 green jelly beans
- Repeat the steps 12-14 until all the cookies are decorated. Then serve and enjoy.
Video
Notes
Pro Tips
- If your dough feels too soft or sticky, chill it for 15–20 minutes before rolling to help keep the cookies from spreading too much.
- If your dough is too dry or crumbly, add 1 teaspoon of milk or oil at a time until it comes together.
- Put the powdered sugar in a shallow bowl to make it easier to coat the dough balls evenly.
- If the coconut isn’t turning green evenly, shake it longer in the bag or add another drop of food coloring.
- When adding coconut, carrots, and jelly beans, lightly press them into the frosting so they adhere well without sinking in too much.
❓ Recipe FAQs
How do I store these cookies? Store the cookies in an airtight container at room temperature for 2-3 days or in the fridge for up to 5 days. Can I freeze these cookies? Yes! Freeze the baked (undecorated) cookies for up to 2 months in a sealed container with parchment paper between layers. Thaw before frosting. Can I make these cookies ahead of time? Yes! You can bake the cookies 1–2 days in advance and store them in an airtight container. Decorate just before serving for the freshest look.Nutrition
Serving: 1Cookie | Calories: 202kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 194mg | Potassium: 48mg | Fiber: 1g | Sugar: 21g | Vitamin A: 26IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg