Carrot Cake Cookies

Ingredients

• 1 cup flour
• 1 3/4 cup carrot cake mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 3/4 cup butter, softened
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
Cream Cheese Frosting:
• 1/2 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 3 3/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, add the flour, carrot cake mix, baking soda, and cinnamon. Whisk to combine.
2. In a separate bowl add the butter and brown sugar. Cream together for a couple of minutes with a mixer.
3. Add the egg and vanilla and beat until combined. Scrape the bowl with a spatula if needed.
4. Slowly add the flour mixture and mix until just combined.
5. Add the nuts and mix until just incorporated. The dough will be soft.
6. Chill the dough completely for a couple of hours. This is essential so that the cookies do not spread too much.
7. Once the dough has chilled, preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
8. Roll the dough into 1 1/2 Tablespoon size balls and place on the cookie sheet. You want your dough balls to be taller than wider. These cookies do spread a lot so make sure you have plenty of room between the cookies.
9. Bake for 10-12 minutes or until just turning golden brown. The cookies may appear to not be done all the way but will set up on the pan. Remove the cookies from the oven and allow them to cool completely on the pan.
10. For the Frosting: In a large bowl, beat the butter and cream cheese until smooth. Add the powdered sugar and vanilla and mix slowly at first until combined. Beat until fluffy. Frost cookies.