Carrot Cake Sandwich Cookies
3-ingredient carrot cake cookies with a smooth and delicious cream cheese frosting. These carrot cake sandwich cookies are perfect for spring and Easter!
Ingredients
Carrot Cake Cookies:
- 1 box (15.25 oz) carrot cake mix
- 1/3 cup oil
- 2 large eggs
Cream Cheese Frosting:
- 1/4 cup butter , softened (half a stick)
- 4 ounces cream cheese , softened
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
Instructions
Carrot Cake Cookies:
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together the carrot cake mix, oil, and eggs until well combined. Using a cookie scoop, drop the dough (about 2 tablespoons each) on the prepared baking sheet.
- Bake for 11-12 minutes.
- Remove cookies from the oven and allow to cool on the baking sheet for 10 minutes. Remove cookies from the baking sheet and transfer to a wire rack to finish cooling.
Cream Cheese Frosting:
- Using a stand mixer fitted with the paddle attachment or handheld mixer, beat the butter and cream cheese until smooth. Add the confectioner's sugar and vanilla and mix until well combined.
- Once the cookies have cooled, evenly distribute the frosting on the flat side of half of the cookies. Place the other half of the cookies, flat side down, on top of the frosting.
Notes
Storage instructions: Store frosted sandwich cookies in the refrigerator for up to 5 days.