These Carrot Cake Sandwich Cookies with Cream Cheese Filling Are the Real Deal
There’s something undeniably comforting about the aroma of freshly baked carrot cake wafting through the kitchen. For me, these Carrot Cake Sandwich Cookies evoke memories of my grandmother’s kitchen, where she would whip up her famous carrot cake every spring. The joy of sharing those sweet treats with family during Easter gatherings is a cherished memory that I hold dear. Today, I’m excited to share a twist on that classic recipe—delicious sandwich cookies filled with creamy, tangy cream cheese frosting. They are perfect for any occasion, and I promise they will bring a smile to your face!
- Moist and Flavorful: The grated carrots keep the cookies moist, while the warm spices add depth and warmth.
- Perfectly Balanced Filling: The cream cheese filling is sweet yet tangy, creating a delightful contrast to the spiced cookies.
- Fun to Make: These cookies are not only delicious but also fun to assemble, making them a great activity for family baking days.
Gather Your Ingredients
Prep Time: 20 minutes | Cook Time: 12 minutes | Servings: 12 sandwich cookies
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Let’s Get Cooking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the cream cheese filling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
My Pro Tips
For an extra touch, consider adding a pinch of ginger or cloves to the cookie dough for a spicier flavor. You can also substitute the walnuts with pecans or even raisins for a different texture and taste!
Perfect Pairings
These cookies pair wonderfully with a cup of hot tea or coffee. For a festive touch, serve them alongside a light fruit salad or a scoop of vanilla ice cream for dessert.
FAQs
Q: Can I make these cookies ahead of time?
A: Absolutely! You can bake the cookies in advance and store them in an airtight container for up to a week. Just fill them with cream cheese frosting right before serving for the best texture.
Why I Love This Recipe
These Carrot Cake Sandwich Cookies are more than just a treat; they are a reminder of family, love, and the joy of baking together. Each bite is a little piece of nostalgia that brings warmth to my heart. I hope they bring you as much joy as they do for me!
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with different fillings or add-ins. I would love to hear your thoughts and any variations you come up with. Happy baking!
These Carrot Cake Sandwich Cookies with Cream Cheese Filling Are the Real Deal
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for filling)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts if using.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
- For the cream cheese filling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cookies are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie and sandwich it with another cookie.
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