Carrot Cake Sandwich Cookies
These Carrot Cake Sandwich Cookies are the perfect treat for any occasion! Made with deliciously spiced carrot cake cookies and a creamy, tangy cream cheese filling, they are sure to become a family favorite.
Carrot cake is a classic dessert that is loved by many, and for good reason. It has the perfect balance of sweetness and spice, making it a crowd-pleaser. And what’s better than carrot cake on its own? Carrot cake in cookie form, of course!
Do you love carrot cake? If so, you are going to enjoy this Triple Carrot Cake With Cream Cheese Frosting or even these super soft Carrot Cake Mix Cookies.
Table of contents
❤️ Why You’ll Love This Recipe
- It’s a fun twist on a classic favorite, combining the delicious flavors of carrot cake in a portable, handheld treat.
- The cookies are soft, perfectly spiced, and filled with freshly grated carrots for an irresistible flavor.
- Perfect for holidays, parties, or just a sweet indulgence at home, these cookies are versatile and loved by all ages.
- They’re surprisingly easy to make, so you can whip them up even on a busy day for a delightful dessert.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- butter
- brown sugar
- sugar
- egg
- vanilla
- flour
- cinnamon
- allspice
- ginger
- nutmeg
- salt
- baking soda
- oats
- grated carrots
- chopped pecans
- cream cheese
- powdered sugar
🔪 How to Make These Carrot Cake Sandwich Cookies
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl, beat the butter and sugar until it’s light and fluffy. Add in the eggs and beat. Add in the vanilla and mix.
- In a small bowl, whisk the flour, cinnamon, allspice, ginger, nutmeg, salt and baking soda. Gradually add it into the butter mixture until well combined.
- Add in the oats, grated carrots, and pecans and mix.
- Using a cookie scoop to achieve uniform sized cookies, scoop the dough onto a baking tray, placing the cookies about 2” apart. Bake for 11-12 minutes.
- To make the filling, beat the butter and cream cheese together until smooth. Add in the vanilla, salt, and powdered sugar and beat until the frosting is smooth and creamy. Scoop into a piping bag with a piping tip of choice.
- Turn one cookie upside down and swirl a circle of filling. Place the top cookie over the frosting and gently press down to create a sandwich.
🥄 Equipment
This is a list of the equipment that you will need to make this easy recipe:
- large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets or Cookie Sheets
- Wire rack
- medium bowl
- piping bag or ziploc bag
🥫 Storage
Storage – Store the cookies in an airtight container in the fridge for up to 3-4 days. You can also
Freezing – You can also freeze the cookies for up to 3 months. Place them in an airtight container or ziploc bag and thaw at room temperature before serving.
Serve With
These cookies are delightful on their own, but they pair wonderfully with a few tasty options! Serve them alongside a glass of cold milk for a classic combination that’s always a hit. If you’re in the mood for something warm, they’re fantastic with a cup of coffee or tea.
💭 Tips
We’ve got a few tips that you can use to help you get the perfect cookies every time:
- If you don’t have a piping bag for the filling, you can use a Ziploc bag with one corner cut off as a makeshift option.
- Make sure your butter is at room temperature so that it can cream easily with the sugar.
- When adding in the dry ingredients, mix them in gently until just combined to avoid overmixing and creating tough cookies.
⁉️ FAQ
Do you have questions about this carrot cake sandwich cookie recipe? Here are the answers to the most commonly asked questions.
Absolutely! These cookies are a great make-ahead option. You can bake the cookies in advance and store them in an airtight container for a couple of days before assembling them with the filling.
Yes, you can get creative with the filling! While the cream cheese frosting pairs perfectly with the carrot cake flavors, you can try other options like vanilla buttercream or even a spiced frosting for a unique twist.
🍽 More Cookie Recipes
Do you enjoy cookies? If so, try these delicious recipes:
- Frosted Red Velvet Cookies
- Chocolate Covered Strawberry Cookies
- Strawberry Cheesecake Stuffed Cookies
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Carrot Cake Sandwich Cookies
Equipment
- large mixing bowl
- Electric mixer
- Cookie scoop
- Baking sheets or Cookie Sheets
- Wire rack
- medium bowl
- piping bag or ziploc bag
Ingredients
- 1 cup butter softened
- 1 ¼ cups brown sugar
- ½ cup sugar
- 2 egg
- 2 teaspoons vanilla
- 2 ¾ cups flour
- 1 ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 ½ cups oats
- 1 cup grated carrots
- ½ cup chopped pecans
Filling:
- ½ cup butter softened
- 4 ounces cream cheese softened
- 1 teaspoon vanilla
- Pinch of salt
- 3 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, beat the butter and sugar until it’s light and fluffy.
- Add in the eggs and beat. Add in the vanilla and mix.
- In a small bowl, whisk the flour, cinnamon, allspice, ginger, nutmeg, salt and baking soda.
- Gradually add it into the butter mixture until well combined.
- Add in the oats, grated carrots and pecans and mix.
- Using a cookie scoop to achieve uniform sized cookies, scoop the dough onto a baking tray, placing the cookies about 2” apart.
- Place in the oven and bake for 11-12 minutes, until lightly golden on the edges.
- Remove and place on a cooling rack to cool completely.
- To make the filling, beat the butter and cream cheese together until smooth.
- Add in the vanilla, salt and powdered sugar and beat until the frosting is smooth and creamy.
- Scoop into a piping bag with a piping tip of choice.
- Turn one cookie upside down and swirl a circle of filling.
- Place the top cookie over the frosting and gently press down to create a sandwich.
- Repeat until all the cookies are made into sandwiches.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- When ready to eat, pull them out of the refrigerator for about 15 minutes prior to serving.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
