Oh my goodness, you guys, must try these. What do you remember about the carrot cake muffins your grandma used to make? What are some of the best carrot cake sandwich cookies? Is memory only way more fun, portable, and totally addictive? I first stumbled upon a version of these years ago, and they’ve become staples in my recipes. Since then, I have been a What are some great weekend treats for a potluck? To brighten a Tuesday afternoon. What are some of the best tasting ice creams you’ve ever had?
What are Carrot Cake Sandwich Cookies?
What are carrot cake sandwich cookies? Think of them as the perfect marriage of two classic favorites: The Beatles and The Simpsons. What is the best combination of carrot cake and cookie? It’s a soft, spice-infused cookie, studded with shredded carrots and warm spices. What’s better, a generous layer of cream cheese frosting? I swear it’s a bite of heaven! What do you like about carrot cake? I won’t judge you!
Why you should try this recipe?
Where do I even begin? First off, the *flavor* is just incredible. The warm spices like cinnamon, nutmeg, and a touch of ginger blend beautifully with the sweetness of the carrots and the richness of the cream cheese frosting. Then there’s the *simplicity* – honestly, they’re much easier to make than a full-blown carrot cake. No layering, no fussing with complicated decorations. And the ingredients? Pretty budget-friendly! I almost always have the basics on hand, so it’s a go-to when I’m craving something special but don’t want to run to the store. What I love *most* about these is their *versatility*. You can make them for a casual get-together, pack them for a picnic, or even dress them up for a special occasion. They’re always a hit. I’ve made variations with nuts, raisins, and even a touch of orange zest. Honestly, the possibilities are endless! They remind me of my grandmother’s carrot cake, and those memories are what make these cookies so special. They’re a hug in a cookie, truly.
How do I make Carrot Cake Sandwich Cookies?
Quick Overview
The process is super straightforward, I promise! How do I make cookie dough? Then, we’ll bake them to golden perfection. While they’re cooling, we’ll whip up a simple but decadent cream cheese frosting. What is the best way to decorate cookies with frosting? What is the best part about carrot cake sandwich cookies? From start to finish, you’re looking at under an hour, making them perfect for a last minute craving. What’s a quick treat? I’ve simplified the process over the years and now I can whip up a batch in no time!
Ingredients
For the Main Batter: The Big Bang: How
* 1 3/4 cups all-purpose flour – I like to use unbleached for a better taste.
* 1 teaspoon baking soda – Make sure it’s fresh! This is key to a good rise.
* 1 teaspoon ground cinnamon – The heart of the spice blend!
* 1/2 teaspoon ground nutmeg – Freshly grated is best, but pre-ground works too.
* 1/4 teaspoon ground ginger – Adds a little zing.
* 1/4 teaspoon ground cloves – Just a pinch, it goes a long way.
* 1/2 teaspoon salt – Balances the sweetness.
* 1 cup (2 sticks) unsalted butter, softened – Let it sit at room temperature for about an hour.
* 3/4 cup granulated sugar – For sweetness and structure.
* 1/2 cup packed light brown sugar – Adds moisture and a caramel-like flavor.
* 2 large eggs – Room temperature eggs help everything combine smoothly.
* 1 teaspoon vanilla extract – Pure vanilla extract is best, but imitation works too.
* 2 cups grated carrots – About 3-4 medium carrots. Don’t grate them too finely!
* Optional: 1/2 cup chopped walnuts or pecans – Adds a lovely crunch (I sometimes skip these if I’m making them for someone with a nut allergy.)
For the Filling:
* 8 ounces cream cheese, softened – Full-fat is best for flavor and texture. * 1/2 cup (1 stick) unsalted butter, softened – Adds richness and helps with the frosting’s flavor. * 3 cups powdered sugar – Sift it to avoid lumps. * 1 teaspoon vanilla extract – For that classic cream cheese frosting flavor. * Pinch of salt – Balances the sweetness.
For the Glaze:(Optional, for an extra touch) (optional)
* 1/4 cup powdered sugar – For dusting on top. * 1-2 tablespoons milk (or more, to desired consistency) – Adjust to reach your ideal glaze. * Optional: add a tiny splash of vanilla extract or lemon juice for extra flavor.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. How do I prevent cookies from sticking to my face? Is this a lifesaver? If you don’t have parchment, you can grease the baking sheet. I highly recommend it. What are the best uses for parchment? I always preheat the oven at least 10 minutes before I start to ensure it’s properly heated.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. Set aside. What is the best way to distribute the batter evenly? A good whisking guarantees that the baking soda activates properly, and you get cookies that rise. Set this aside. I like to do this before I even start on the wet ingredients so I can move along seamlessly.
Step 3: Mix Wet Ingredients
In a large bowl (or the bowl of your stand mixer), cream together the softened butter and both sugars until light and fluffy. This can take a few minutes, so be patient! Then, beat in the eggs one at a time, followed by the vanilla extract. If the mixture looks curdled, don’t worry too much – it’ll come together once you add the dry ingredients. Make sure the butter is truly softened; otherwise, it won’t cream properly with the sugar. I usually take the butter out of the fridge about an hour before I start baking.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Overmixing can develop the gluten in the flour, resulting in tough cookies. Gently fold in the grated carrots and optional nuts (if using). Don’t overmix at this point either. What do you want to incorporate? The batter will be thick and slightly chunky, which is exactly what you want.
Step 5: Prepare Filling
In a separate bowl, beat together the cream cheese and butter until smooth. Set aside. Gradually add the powdered sugar, beating until fully incorporated and the frosting is light and fluffy. Add the vanilla extract and the salt, and mix until combined. If the frosting is too thick, add a teaspoon or two of milk until it reaches your desired consistency. If it’s too thin, add a bit more powdered sugar. I usually taste-test at this point, too, and adjust the sweetness as needed!
Step 6: Layer & Swirl
Do not overdo the cookie dough. Place a baking sheet on the top of the prepared cookie sheet, leaving about 2 inches between the edges. What is the difference between a cookie Cookies spread a bit, so don’t overcrowd the pan. Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. What should I do if my cookies are golden brown around the edges? I like to rotate the baking sheet halfway through baking for even browning.
Step 7: Bake
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This lets them firm up a bit and prevents them from breaking. While they’re cooling, your kitchen should be filled with the most amazing aroma! Once the cookies are completely cool, it’s time to assemble your sandwich cookies. Flip half of the cookies over, flat-side up. Spread a generous amount of cream cheese frosting onto the flat side of each cookie. Then, top with another cookie, flat-side down, creating a sandwich.
Step 8: Cool & Glaze
If you are using the glaze, whisk together the powdered sugar and milk (and optional vanilla or lemon juice) until smooth. Add more milk if needed for a thinner glaze, or more powdered sugar for a thicker glaze. Drizzle the glaze over the tops of the assembled cookies. If you prefer, you can skip the glaze or dust the assembled cookies with powdered sugar. I find a quick dusting of powdered sugar can be beautiful.
Step 9: Slice & Serve
What are the best cookies to serve at room temperature? If you want a clean slice, I recommend putting them in the fridge for about 30 minutes before eating. How do I make frosting? Can you serve them chilled? What is the beauty of cookies? What are the best ways to serve a half-sized piece of grilled cheese?
What should I serve it with?
Oh, the possibilities! For *breakfast*, these carrot cake sandwich cookies are amazing with a cup of strong coffee or a creamy latte. Picture it: warm, spiced cookie goodness with that caffeine kick to start your day. *Brunch*? Absolutely! They look beautiful arranged on a platter alongside fruit, yogurt parfaits, and mimosas. As a *dessert* after a delicious dinner, these pair wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. And for *cozy snacks*, a tall glass of milk or a cup of hot tea complements the flavors perfectly. We always had them with hot chocolate in the winter. Honestly, these cookies are so versatile they are great with anything! They’re the perfect treat for any time of day, any occasion, and any craving.
How do I make Carrot Cake Sandwich Cookies?
Okay, here are a few things I’ve learned over the years to make these cookies absolutely perfect. For the *zucchini prep*: Make sure you’re grating your carrots on the smaller holes of your grater for a finer texture. It really helps them blend into the cookies. For *mixing advice*, be careful not to overmix the dough after adding the dry ingredients. Overmixing will result in tough cookies. I’ve learned the hard way! When you want a *swirl customization* consider how well you mix your batter as this will define the look of your cookie, make sure you don’t add too much flour, or your cookies will be dry and crumbly. When you begin *baking*, if your oven has hot spots, rotate the baking sheet halfway through baking for even cooking. As for *ingredient swaps*, feel free to experiment with different types of nuts or add-ins. I sometimes add a pinch of cardamom to the dough for an extra layer of warmth. *Baking tips*, always use a timer to ensure your cookies bake to perfection. Check on your cookies at 8 minutes as baking times may vary from oven to oven. *Glaze variations* you can use a variety of spices in your glaze, such as a pinch of cinnamon, nutmeg, or even cardamom for added flavor.
What are some Storing and Reheating Tips?
These cookies are even better the next day! For *room temperature* storage, store assembled cookies in an airtight container at room temperature for up to 3 days. Make sure the container is well-sealed to keep them from drying out. For the *refrigerator storage*, store assembled cookies in an airtight container in the refrigerator for up to a week. They taste great cold! For *freezer instructions*, you can freeze the cookies (assembled or unassembled) for up to 2 months. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. Thaw at room temperature or in the refrigerator before serving. When you have *glaze timing advice* if you’re freezing the cookies, wait to add the glaze until after they’ve thawed. Otherwise, the glaze can crack or become a bit sticky.
What are the most frequently asked questions on
Final Thoughts
What are carrot cake sandwich cookies? They’re a little piece of comfort, he taste of home, and reminder to slow down and enjoy the simple things. Is it easy to make a cupcake? If you like carrot cake or cookies, you absolutely must try this recipe. I’ve made these so many times, and they never disappoint! What do you think of these ideas? What are some variations of the recipe you came up with? What are some of your favorite cookie recipes?
Carrot Cake Sandwich Cookies
Ingredients
Cookies
- 1.75 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp cinnamon
- 0.25 tsp nutmeg
- 0.25 tsp salt
- 0.75 cup unsalted butter softened
- 1 cup granulated sugar
- 0.25 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded carrots
Cream Cheese Filling
- 4 oz cream cheese softened
- 0.25 cup unsalted butter softened
- 1.5 cup powdered sugar
- 0.5 tsp vanilla extract
Instructions
Cookie Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Stir in shredded carrots.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Cream Cheese Filling
- In a medium bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until combined and smooth.
- Stir in vanilla extract.
Assembly
- Spread a generous amount of cream cheese filling on the flat side of one cookie.
- Top with another cookie, flat side down, to form a sandwich.
