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Quick Carrot Cake or Lemon Pistachio Cookie

A few months ago I shared my German Chocolate inspired cookie made with a box of cake mix. I’ve continued to experiment with making quick boxed cake mix cookies. Here’s a carrot cake and a tart, but sweet lemon pistachio cookie.

Carrot Cake Cookie

  • 1 box of carrot cake mix
  • 2 eggs scrambled before adding
  • 1/3 cup of canola or vegetable oil
  • 1/2 cup pecans (toasted) shop 1/2 and keep the best whole pieces to top off the cookie
  • 1/4 cup toasted coconut (place in skillet on low heat and watch closely tossing until golden – it can burn quickly)
  • 1 container cream cheese frosting

Preheat oven 350 degrees F.

Place pecans on sheet pan and place in the oven for 10 minutes to toast. Remove and allow to cook for 5 to 10 minutes. Select about 20 or so whole pecans and set aside. Chop the rest.

In a medium bowl place 2 eggs and scramble well, add cake mix and oil and mix with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.

Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with cream cheese frosting and toasted coconut. Place one whole toasted pecan in the center.

Lemon Cookie

  • 1 box of lemon cake mix
  • 2 eggs scrambled before adding
  • 1/3 cup of canola or vegetable oil
  • 1/2 cup of candied lemon peel (chopped)
  • 1/4 cup chopped pistachios
  • 1 container lemon frosting

In a medium bowl place 2 eggs and scramble well, add cake mix, add the chopped candied lemon peel and oil mixing with a spatula until the ingredients are well combined and form a thick cookie dough. Add and mix in chopped pecans. Use a 1 1/2 tablespoon scoop to form dough balls and place about 2 inches apart on a silicon or parchment line sheet pan. Bake 20 – 25 minutes depending on your oven. Check at a shorter time and allow more if needed.

Remove from the oven and allow to cook 5 minutes and then transfer to a cookie rack to completely cool. Once cooled top with lemon frosting and chopped pistachios.

So if you need a quick something sweet at the end of a meal, picnic or just for a snack, find a flavor that works for you or try them all!

1 thought on “Quick Carrot Cake or Lemon Pistachio Cookie”

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