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Boozy Carrot Cake Oreos

Boozy carrot cake Oreos / Tim Nusog

Love it or hate it, the polarizing flavor of carrot cake remains among the most popular of the 21st century. If you’re a fan, you’ll go crazy over these cookies, which retain the spiced flavor of deconstructed Carrot Cake Oreo cookies and call for replacing their filling with a mixture of cream cheese and vodka. 

The resulting cookie is creamy, spicy and packing a serious punch thanks to the vodka. Once you try these boozy Oreos, you’ll never look at the popular sandwich cookie the same way again.


  • 5 ounces unsalted butter, room temperature

  • 3 ounces vodka

  • 2 1/2 cups confectioners' sugar

  • 4 ounces full-fat cream cheese, room temperature

  • 15 Carrot Cake Oreo sandwich cookies


  1. Add the butter and vodka into a bowl and beat with an electric mixer at high speed until fluffy.

  2. Add the sugar and beat until smooth, scraping down the bowl as needed.

  3. Add the cream cheese and mix on low speed for 1 minute, just until the mixture is smooth; do not overmix. 

  4. Refrigerate for at least 30 minutes to set.

  5. While the mixture chills, twist apart the Oreos, removing and discarding the filling.

  6. When the mixture has set firm, spread about a tablespoon onto each cookie half and top with another cookie half. Chill again to set before serving.