Carrot Cake Sandwich Cookies Recipe
These Carrot Cake Sandwich Cookies are soft, spiced, and filled with creamy cream cheese frosting perfect for Easter, spring parties, or everyday indulgence. This easy carrot cake cookie recipe delivers classic flavors in a bite-sized form. Try them today!
Ingredients
For the Cookies:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- ½ cup chopped walnuts or pecans optional
- ½ cup raisins optional
For the Cream Cheese Filling:
- 4 ounces cream cheese softened
- ¼ cup unsalted butter softened
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat & Prep – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients – In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter & Sugar – In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until fully combined.
- Add Carrots & Dry Ingredients – Gradually mix in the shredded carrots, followed by the dry ingredients. Fold in walnuts and raisins if using.
- Scoop & Bake – Drop tablespoon-sized dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown. Let cool completely.
- Make the Filling – In a bowl, beat cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Assemble the Sandwiches – Spread or pipe a layer of filling onto the bottom of one cookie and place another cookie on top. Repeat with the remaining cookies.
- Enjoy! Store in an airtight container in the refrigerator for up to 5 days.