115 oz boxcarrot cake mix (I used Betty Crocker Carrot Cake Mix) (dry mix only...do not add the ingredients listed on the box)
2large eggs, room temperature
2teaspoons vanilla extract
2/3cupmix-insoptional: nuts, raisins, mini chocolate chips etc.
For the frosting:
4oz.cream cheese, room temperature(1/2 block)
1/4cupunsalted butter, room temperature (1/2 stick)
2 1/2cupsconfectioner's sugar
1tablespooncorn syrup(optional, but will allow the glaze to firm up)
crushed walnuts for sprinkling(optional)
For the cookies:
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper. Set them aside.
In a large bowl add the room temperature butter and cream cheese. Mix with an electric mixer on medium until smooth.
Add the dry carrot cake mix, eggs and vanilla extract and mix on medium until well combined.
Scrape down the sides and bottom of the bowl and mix again to make sure all ingredients are well combined.
Add any additional ingredients you want, like raisins, chocolate chips, nuts etc. Use a large spoon to stir them in. Dough will be sticky.
Drop by rounded tablespoonful onto baking sheets. Make sure there are a couple inches between each cookie.
Bake in a preheated oven for 15-18 minutes. Cool the pan on a wire rack for five minutes, then transfer the cookies to the cooling rack to cool completely before adding the frosting.
For the frosting:
Add the room temperature cream cheese and the room temperature butter to a mixing bowl and mix with an electric mixer on medium-high.
Add the vanilla, cinnamon, confectioner's sugar, milk and corn syrup and mix until smooth. The corn syrup is optional, but will help the frosting set up (firm up) on the cookies a bit better.
Use a spoon to swirl frosting onto each completely cooled cookie.
Optional: Sprinkle the tops of cookies with crushed walnuts.
Let the cookies sit out for about 20 minutes for the frosting to firm up a bit.
These cookies are best served at room temperature. However, since the frosting contains cream cheese, these will need to be stored in an airtight container, in the refrigerator. They will last for about a week.To eat, set cookies out ahead of time to come closer to room temperature.Nutritional values are an estimate.Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.