Carrot Cake Crinkle Cookies

This weekend was the calm before the storm.  I enjoyed two quiet days at home before two crazy days at work.  I'm itching for it to be Wednesday already!

And today is the Little Misses' birthday.  She is 2 going on 12.  She's taller than average, a bit bossy, loud, hilarious, a great eater and a lover of her mommy.  I'm having a bit of hard time realizing she is 2 and no longer my little baby.  I think the baby blues have come back.

Hmmm....

So with my mind being all wound up this weekend, I needed to bake.  It always makes me feel a little better.  A bit of a stress reliever.

I was also craving carrot cake.  I'm not sure why.  I had a butt load of carrots in the fridge and was actually thinking of making a homemade carrot cake last week....but the longer I dwelled on it, the quicker the carrots in our house kept getting eaten.

The husband and Little Man eat them like candy.  So it wasn't must of a surprise when I looked for them yesterday, only to find two left in the bag.  Not enough for homemade carrot cake.

So, I did what most home cooks do.  I improvised.

I took a major shortcut with these cookies and was pleasantly surprised.

Carrot Cake Crinkle Cookies
{Print this Recipe!}
1 boxed carrot cake mix 
1 egg
1/2 c. plain Greek yogurt
powdered sugar

Preheat oven to 350 degrees.  Combine cake mix, egg and yogurt.  Cover and refrigerate for one hour.  Using a cookie scoop, round out a scoop and drop into powdered sugar, rolling around to cover dough.  Place on a greased cookie sheet.  Bake for 8-10 minutes, just until golden brown and springy to the touch.

Cool on a wire rack.  Keep in an airtight container.

There you have it folks.  The easiest carrot cake cookies you've ever met.  If you're feeling frisky try out other cake mix flavors as well.  The possibilities are endless.

Meanwhile, I'll be back on Wednesday when I've got my wits about me again.

Hmmppfffhhh.