Carrot Cake Crinkle Sandwich Cookies

Carrot Cake Crinkle Sandwich Cookies

Welcome to #ChristmasSweetsWeek 2020, co-hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! What better way to celebrate the holidays than with food and fun? 21 bloggers from around the country have come together to share some of their favorite sweet Christmas recipes! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, cocoa, and more! Scroll down for more recipes, and follow along on social media with our #ChristmasSweetsWeek hashtag. Happy Holidays!

Every Christmas that I’ve been blogging, I’ve put up a crinkle cookie recipe, starting with my beloved Chocolate Crinkles (followed by Thin Mint and Ginger cookies). This year I went a different direction with these Carrot Crinkle Cookie Sandwich Cookies, which are a) a new flavor profile and b) made from a box mix. Gasp!

Sandwich cookies usually seem to me like too much effort. Making cookies AND icing AND doing construction? These are great because the cake mix means that making the actual cookies takes about 10 minutes. The whole recipe then takes about the same time as any good cookie recipe, and that include the assembly.

The longest part is waiting for the cookies to chill in the fridge. You can (and I’m guessing will, at least once) eat a freshly made one, but the room-temperature icing squishes out. They hold up much better after a little time in the fridge or freezer.

Adapted from The Novice Chef.


Carrot Cake Crinkle Sandwich Cookies

Carrot Cake Crinkle Sandwich Cookies are showstoppers made with the help of a box mix, and a simple, delicious vanilla-cinnamon icing!

  • Author: Katie Burroughs
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: About 20 sandwich cookies, with extra single cookies 1x
  • Category: sweets
  • Method: baking




5 tablespoons butter, melted and cooled

2 large eggs

15.25 oz box Carrot Cake Mix

Powdered sugar, about 1 cup


3 ounces cream cheese, preferably room temperature

2 tablespoons unsalted butter, preferably room temperature

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1 1/4 cup powdered sugar


Preheat oven to 375F. Line two cookie sheets with parchment paper or a silicone mat. Set powdered sugar aside in a bowl.

In a large bowl, mix together butter, eggs, and carrot cake mix until uniform. Dough will be very soft but not sticky.

Roll dough into 1 tablespoon balls (about 1″ in diameter). Roll in powdered sugar and place 12 to a cookie sheet.

Bake for 7-9 minutes, or until the tops of the cookies look set but the cracks still look wet. Leave on the cookie sheet for 5 minutes before transferring cookies to a cooling rack.

While the cookies cool, beat cream cheese and butter together until smooth. Add vanilla, cinnamon, and powdered sugar. Mix until completely smooth.

Match up pairs of cookies by size. Stack them on top of each other to see which one is the most stable and therefore should be the bottom cookie.

Put icing into a piping bag or ziptop bag with a small corner cut off. Pipe 1.5 – 2 teaspoons icing into the center of each bottom cookie and gently smush the top one on. 

For best results, chill for about an hour in the fridge before serving. Store in the fridge for up to 3 days.


If you don’t have parchment paper or silicone mats, lightly grease the cookie sheets.

I turned my bottom cookies upside down so that both sides would have that crinkled look. If you would rather have stability, leave the bottom cookie right-side up before topping with icing.

The chilling is technically optional, but room-temperature icing tends to squish out the sides when the cookie is bitten into. An hour in the fridge or 30 minutes in the freezer takes care of that.

Keywords: cookies, crinkle cookies, carrot cake

Enjoy these #ChristmasSweetsWeek recipes from our bloggers:

Beverage Recipes
Easy Cranberry Mojito Recipe by Love & Confections

Breakfast and Baked Goods Recipes
Eggnog Breakfast Braid by A Kitchen Hoor’s Adventures
Peppermint Mocha Muffins by Making Miracles
Orange Sweet Rolls by Sweet Beginnings

Candy and Fudge Recipes
Butterfinger Potato Chip Cookies by Palatable Pastime
Easy Homemade Christmas Crack Toffee by Blogghetti
Egg Nog Fudge by A Little Fish in the Kitchen Lemon
Candied Almonds by House of Nash Eats
Cherry Winks by A Day in the Life on the Farm
Oreo Balls by The Mandatory Mooch

Pastry and Dessert Recipes
Peppermint Fudge Cake by Simply Inspired Meals
Chocolate Peppermint Ice Cream Torte by An Affair from the Heart
Chocolate Covered Cherry Mice by The Spiffy Cookie
Carrot Cake Crinkle Cookies by Bear & Bug Eats
Candy Cane White Chocolate Cookies by The Redhead Baker
Gingerbread Men Cookies by Kathryn’s Kitchen Blog
Achu Murukku / Rosette Cookies by Magical Ingredients
Christmas Lights Rice Krispie Treats by For the Love of Food


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