Carrot Cake Cookie Sandwiches
These Carrot Cake Cookie Sandwiches capture the nostalgic feeling of traditional carrot cake flavors in delightful, chewy cookies, filled with rich cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 1 tsp ground cinnamo
- 1/2 tsp ground nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- Fold in the grated carrots.
- Gradually stir the dry ingredients into the wet mixture until just combined.
- Drop rounded balls of dough onto prepared baking sheets, leaving space between them.
- Bake for 10-12 minutes until golden around the edges but soft in the center. Cool on wire rack.
- While cookies cool, prepare the cream cheese filling by beating together cream cheese, powdered sugar, and vanilla until smooth.
- Once cooled, spread cream cheese filling on the flat side of one cookie and sandwich with another.
Notes
Store in an airtight container in the refrigerator for up to a week. Can freeze for up to three months.