These cake mix carrot cake cookies are made from a simple box mix and a little sour cream to add extra moisture, so you can expect supple, soft, and delicately spiced cookies with minimal ingredients.
In a large mixing bowl, stir together the cake mix, oil, eggs, and sour cream until fully combined.
Use a cookie dough scoop or tablespoon to drop the cookie dough in mounds onto a baking sheet lined with parchment paper. (We made 2 tablespoon size cookies.)NOTE: 1 - 1 1⁄2 tablespoon scoops of cookie dough will bake in 8 minutes.
Bake cookies for 11 minutes, until puffed and set.
Allow cookies to cool for 1-2 minutes and then transfer to a cooling rack to cool completely.
Make the frosting by beating together the butter and cream cheese until smooth. Beat in the powdered sugar, one cup at a time. Add in the vanilla extract. Frosting will be softer than a cake frosting.
Spread a generous layer of frosting over each cooled cookie and top with a sprinkle of chopped walnuts.
Notes
The recipe makes ample frosting. You can halve the frosting recipe for a lighter layer on the cookies if desired.
These cookies stay nice and fresh for quite a few days. Store them in an air-tight container kept in the refrigerator (if topped with cream cheese frosting) for 4-5 days, or at room temperature in an air-tight container (without the cream cheese frosting) for 5-6 days. Freeze for up to 3 months.
You can prepare the cookie dough, cover it with plastic wrap, and store it in the refrigerator up to a day in advance. You can even shape the dough into balls so they are ready to pop into the oven when you're ready.