carrot cake cookies

carrot cake cookies

Let's start out with a little controversial topic.

Boxed cake mix. 

I grew up in a from-scratch home. My mom wasn't much of a boxed mix lady,  I think she enjoyed baking too much. Some time in early high school I was introduced to it and I thought it was the greatest thing ever. It was so easy! The batter tasted so good!  (It's amazing I made it out without ever getting Salmonella) Slightly backwards but that's just how it went. Those same friends who introduced me to the beloved box mix were also the ones who would hold bake-offs every holiday vacation we were home from college. Two boxes, tubs of frosting, so many sprinkles, and endless imagination. Some of my fave memories with those ladies happened over a weirdly shaped snowman cut out of Funfetti. 

Anyway,  I ran across an article a couple years ago about things you could do with boxed cake mix. COOKIES were one of the things that stuck out to me so I decided to give it a go and these were born. I used some kind of recipe as a template but for the life of me couldn't remember where it was from so shout out to the original boxed cake cookie recipe maker out there. 

These cookies taste really fancy, look so fun, and always always impress. The spice of the carrot cake mix make these especially delightful in the fall but lets be real here, life is too short to wait to make things for specific seasons. 



  • 6 Tbsp unsalted butter, melted and cooled
  • 1 box carrot cake mix
  • 1/2 cup flour
  • 2 eggs
  • 1/2 cup powdered sugar


  • 4 oz (1/2 block) cream cheese
  • 3 Tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon 


Preheat the oven to 375°F

Place 1/2 cup powdered sugar in a shallow bowl and set aside.

In a large bowl, combine butter, eggs, flour, and carrot cake mix until there are minimal lumps. 

Roll dough into 1 inch balls and coat in powdered sugar. You can roll the balls small to make more cookies since you use two for one or bigger ones for a more substantial dessert.  Place on cookie sheets. They puff more than they spread so I usually fit a lot on one sheet. 

Bake for 8-10 minutes, or until the tops have cracked and the tops look set- the centers will still be slightly gooey. Transfer to a cooling rack and cool completely.

While the cookies are cooling, cream butter and cream cheese in a large bowl until smooth. Beat in vanilla and cinnamon. Add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.

Scrape frosting into a piping bag or ziploc with the tip cut off. Pipe filling into the center of every other cookie, and then sandwich together.

Store covered in the fridge.

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