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Carrot Cake Cookie Sandwiches

Moist carrot cake cookie sandwiches with creamy cream cheese frosting filling.
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These handheld treats capture all the cozy, spiced flavor of classic carrot cake in a soft, cakey cookie. Sandwiched with tangy cream cheese frosting, they are perfect for spring gatherings or a quick, make-ahead treat.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 3/4 cup unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts or pecans (optional)
  • 4 ounces full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat the softened butter with brown sugar and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until just combined.
  5. With mixer on low, gradually add the dry ingredient mixture. Mix until just a few flour streaks remain.
  6. Use a spatula to gently fold in the grated carrots, rolled oats, and optional nuts. Dough will be thick.
  7. Using a medium cookie scoop (about 1.5 tablespoons), portion dough onto prepared sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes, until edges are set and tops look dry. Cool on sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the filling, beat softened cream cheese and butter together until smooth.
  10. Gradually add sifted powdered sugar, vanilla, and a pinch of salt. Beat until light and fluffy.
  11. Once cookies are completely cool, flip half of them over. Spread or pipe about 1 tablespoon of filling onto the flat side of each flipped cookie.
  12. Top with another cookie, flat side down, and gently press to create a sandwich.

Notes

For best results, ensure all dairy ingredients are at room temperature. Dough can be chilled for 30-60 minutes before baking for cookies that hold their shape better. Do not assemble sandwiches until cookies are fully cooled to prevent the frosting from melting. Unfilled cookies freeze well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/carrot-cake-cookie-sandwiches/