Carrot Cake Cookie Sandwiches

These carrot cake cookie sandwiches transform the beloved flavors of carrot cake into a handheld treat that delivers all the same satisfaction without needing a fork. The soft, chewy cookies packed with fresh carrots and warm spices perfectly complement the tangy cream cheese filling, creating a dessert that disappears quickly at any gathering.

I first created these when planning a springtime picnic where traditional cake would be too messy. Now they've become our Easter tradition, with my daughter insisting we leave a few out for the Easter Bunny instead of regular cookies.

Ingredients

• Unsalted butter: Provides structure and richness to the cookies and filling. Use room temperature for proper creaming
• Brown sugar: Adds moisture and a caramel note that enhances the carrot cake flavor profile
• Granulated sugar: Helps create the perfect cookie texture with slightly crisp edges
• Large egg: Binds the cookies together and adds moisture
• Vanilla extract: Adds warmth and depth to both cookies and filling
• All purpose flour: Creates the right structure for a sturdy yet tender cookie
• Baking soda: Ensures the cookies rise properly with a soft texture
• Cinnamon and nutmeg: Bring the classic carrot cake spice profile to life
• Fresh shredded carrots: Provide moisture and the distinctive flavor. Grate them yourself for best results
• Chopped pecans: Add textural contrast and nutty flavor. Toast them first for enhanced taste
• Cream cheese: Creates that signature tangy frosting that makes carrot cake so beloved
• Powdered sugar: Sweetens the filling while maintaining a smooth texture

Step-by-Step Instructions

Prepare the oven and pans:

Preheat your oven to exactly 350°F and line your baking sheets with parchment paper. The parchment prevents sticking and allows for even browning on the cookie bottoms.

Cream the butter and sugars:

Beat softened butter with both sugars for at least 3 minutes until truly light and fluffy. This incorporates air that helps create the perfect cookie texture and ensures the sugars fully dissolve.

Add wet ingredients:

Mix in the egg and vanilla extract until completely incorporated and smooth. The mixture should look slightly lighter in color and very homogeneous.

Incorporate dry ingredients:

Stir in the flour baking soda cinnamon nutmeg and salt just until combined. Overmixing at this stage can develop gluten which results in tougher cookies.

Add the mix ins:

Gently fold in the freshly shredded carrots and pecans if using. The carrots will add moisture to the dough so work quickly but thoroughly to distribute them evenly.

Portion the cookies:

Use a cookie scoop to create uniform dough portions approximately 1.5 tablespoons each placed 2 inches apart on the prepared baking sheets. The cookies will spread slightly during baking.

Bake to perfection:

Bake for 10 to 12 minutes until the edges are just set but the centers still look slightly underdone. They will continue cooking on the hot baking sheet after removal.

Cool properly:

Let the cookies cool on the baking sheet for 5 minutes to set up before transferring to a wire rack to cool completely. The cookies must be fully cooled before assembling.

Make the filling:

Beat cream cheese and butter until completely smooth with no lumps then gradually add powdered sugar and vanilla until light and fluffy. The filling should be spreadable but thick enough to hold its shape.

Assemble the sandwiches:

Spread a generous tablespoon of cream cheese filling on the flat side of one cooled cookie and top with another cookie pressing gently to distribute the filling to the edges.

Chill before serving:

Refrigerate the assembled cookie sandwiches for at least 15 minutes to allow the filling to set which creates a neater eating experience and helps the flavors meld.

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The freshly grated carrots are truly what make these cookies special. I remember the first time I made them for my sister who claims to hate carrot cake. She reluctantly tried one and ended up eating three in one sitting declaring them better than any carrot cake shed ever had.

Storage Instructions

These cookie sandwiches will keep beautifully in an airtight container in the refrigerator for up to 5 days. The flavors actually develop and improve after the first day as the cookies soften slightly and the spices become more pronounced. For longer storage you can freeze the assembled sandwiches wrapped individually in plastic wrap then placed in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving. I often make a double batch just to have some stashed away for unexpected guests or late night cravings.

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Customization Options

One of the joys of this recipe is how easily it can be adapted to suit different preferences or dietary needs. For a nuttier version add 1/4 cup of toasted coconut to the cookie dough. If you prefer a fruitier cookie golden raisins make a delicious addition. For those who enjoy a bit more spice a pinch of ground ginger or cardamom works wonderfully with the existing flavor profile. To make them extra special for special occasions try rolling the edges of the filled cookies in finely chopped toasted pecans or a sprinkle of cinnamon sugar for a decorative touch that adds texture and flavor.

Serving Suggestions

While these cookie sandwiches are perfect on their own they can be elevated for special occasions. For an elegant dessert plate presentation drizzle the tops with a light caramel sauce and add a small dollop of whipped cream on the side. They pair beautifully with coffee especially a rich dark roast that complements the spices. For a springtime brunch consider serving them alongside fresh fruit and a glass of champagne. During fall and winter they make a cozy companion to hot apple cider or spiced tea. I love setting these out on a tiered stand for baby showers where their handheld nature makes them practical yet festive.

Recipe FAQs

→ Can I make these cookie sandwiches ahead of time?

Yes, you can prepare and refrigerate the cookies with the filling a day ahead. Ensure they are stored in an airtight container for freshness.

→ What can I substitute for pecans?

If you prefer, you can use walnuts or omit nuts entirely for a nut-free version of these cookies.

→ Can I use pre-shredded carrots?

Pre-shredded carrots can be used, but freshly grated carrots work best for texture and moisture.

→ How should I store carrot cake cookie sandwiches?

Store them in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving if desired.

→ Can I freeze these cookies?

Yes, you can freeze the cookies without the filling for up to 2 months. Add the cream cheese filling after thawing for the best taste and texture.