Carrot Cake Cookie Sandwich With Brown Sugar Filling

Carrot Cake Cookie Sandwich - Chewy and spiced carrot cookies filled with a rich brown sugar frosting.

These chewy carrot cake cookie sandwiches are packed with warm spices, shredded carrots, and a rich brown sugar frosting that makes them irresistible. They're the best way to enjoy all the delicious flavors of carrot cake in handheld cookie form!

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Why You'll Love This Recipe

• Chewy cookies with the perfect balance of soft centers and crisp edges.
• Easy carrot cake sandwich cookies-no need for layers or fancy decorating.
• Rich flavors of carrot cake with warm spices and a hint of vanilla.
• Brown sugar frosting that adds the perfect sweetness.

Ingredients - Carrot Cake Cookie Sandwich

• All-purpose flour - The base for perfectly chewy carrot cake cookies!
• Rolled oats - Adds a bit of texture and a wholesome feel.
• Ground cinnamon - The heart of that warm, cozy carrot cake flavor.
• Baking soda & baking powder - The dream team that helps these cookies rise just right.
• Dark brown sugar & white sugar - A combo for deep caramel-like sweetness and the perfect chew.
• Unsalted butter, room temperature - Makes the cookies soft and rich. Plus, it's easier to mix when softened!
• Vanilla extract - A little splash of warmth and depth. Always go for the good stuff!
• Shredded carrots (grated with a fine box grater) - The star ingredient! Adds natural sweetness and moisture.
• Powdered sugar - The key to a smooth, fluffy frosting that melts in your mouth.

Step-by-Step Instructions

• Preheat the oven to 350°F (175°C) and line a prepared baking sheet with parchment paper. This prevents sticking and helps create golden brown edges on the cookies.
• In a medium mixing bowl, whisk together the dry ingredients: purpose flour, rolled oats, cinnamon, cardamom, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature unsalted butter, white sugar, and light brown sugar on medium speed until light and fluffy (about 2-3 minutes). This step helps create a better texture for the cookies.
• Add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition.
• Stir in the vanilla extract and grated carrots. Use a box grater with small holes to ensure the carrot pieces incorporate smoothly into the cookie dough without adding too much moisture.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing, as it can make the cookies dense.
• Using a medium cookie scoop, portion the cookie dough onto the parchment paper-lined baking sheets, spacing them about 2 inches apart.
• Bake for 9 minutes, or until the edges of the cookie are lightly golden brown and the centers are set. The cookies will firm up as they cool.
• When the cookies come out of the oven, press the flat side of a cup gently on top to create an even shape. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Make the Brown Sugar Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until creamy (about 3 minutes). Scrape down the sides of the bowl with a rubber spatula.
• Add the dark brown sugar and beat until combined, about 1 minute.
• Mix in the powdered sugar, vanilla extract, and a pinch of salt. Start on low speed to prevent a sugar cloud, then increase to medium-high and beat until smooth and fluffy.

Assemble the Carrot Cake Cookie Sandwiches

• Once the cookies have completely cooled, spread or pipe the brown sugar frosting onto the bottom of half of the cookies using a piping bag fitted with Wilton tip #1M for an even distribution.
• Sandwich the remaining cookies on top, pressing gently to secure.
• Melt ¼ cup of white chocolate and drizzle it over the top for an extra touch. Sprinkle with crunchy pecans for added texture.

Recommended Tools

• Hand mixer or stand mixer with paddle attachment
• Medium Cookie Scoop
• Grater
• Parchment paper
• Measuring cup and spoons
• Wire rack for cooling
• Piping bag for even frosting application

FAQs For Carrot Cake Cookie Sandwich

• Can I make these cookies gluten-free?Yes! Swap the all-purpose flour for a gluten-free flour blend. The texture may be slightly different, but the flavors will still be delicious.
• Do I have to use quick oats or can I use old-fashioned oats?You can use old-fashioned oats, but they will add more texture. Quick oats are softer and blend more evenly into the cookie dough.
• What's the best way to get smooth cream cheese frosting?If you decide to swap the brown sugar frosting for a tangy cream cheese filling, make sure the cream cheese is at room temperature before beating it with powdered sugar and vanilla extract for a smooth consistency.

Carrot Cake Cookie Sandwich Tips:

• Grate the carrots finely - Using the small holes of a box grater helps them blend seamlessly into the dough, giving the cookies a smooth texture without big carrot pieces.
• Use room temperature butter and eggs - This helps everything mix together evenly, creating a smooth and well-incorporated cookie dough.
• Don't overmix - Once the dry ingredients are added, mix on low speed just until combined. Overmixing can lead to dense cookies instead of a soft, chewy texture.
• Press the cookies after baking - Using the flat side of a cup helps them reach the perfect thickness for sandwiching.
• Make sure the brown sugar is well-mixed - Since it's being whipped with butter, give it enough time to blend smoothly so the frosting isn't grainy.
• If the frosting is too soft, let it sit - It will firm up slightly as it rests, making it easier to pipe or spread.

Storing and Freezing Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to a week.
• Freezer: Freeze the fully assembled carrot cake cookie sandwiches for up to 2 months. Let them thaw at room temperature before enjoying.

This carrot cake cookie recipe is a must-try if you love the classic flavors of carrot cake but want something fun and easy to eat. With chewy cookies, delicious spices, and a smooth brown sugar frosting, these are the perfect sweet treat for any occasion!

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Recipe

Carrot Cake Cookie Sandwich

Molly Murphy

Chewy and spiced carrot cookies filled with a rich brown sugar frosting.

5 from 1 vote

Print Recipe Pin Recipe

Servings 13 Cookie Sandwich

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the cookies:

• 1 ⅔ cups all-purpose flour spooned and leveled
• ¾ cup rolled oats not steel cut
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground cardamom
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt
• ⅔ cup granulated sugar
• ½ cup dark brown sugar packed
• ½ cup unsalted butter at room temperature
• 2 eggs at room temperature
• 1 teaspoon vanilla extract
• 1 cup finely grated carrot not packed (about 3 medium carrots)

For the brown sugar frosting:

• ¾ cup unsalted butter at room temperature
• 4 ounce cream cheese room temp
• ½ cup packed dark brown sugar
• 3 cups powdered sugar measured and sifted
• 1 teaspoon pure vanilla extract
• A pinch of salt

Instructions

 

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
• In a medium bowl, whisk together the flour, oats, cinnamon, cardamom, baking soda, baking powder, and salt. Set aside.
  1 ⅔ cups all-purpose flour, ¾ cup rolled oats, 1 ½ teaspoons ground cinnamon, ¾ teaspoon ground cardamom, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
• In a large mixing bowl, with a hand mixer or in a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, and dark brown sugar together on medium speed until light and fluffy, about 2-3 minutes. The mixture should look slightly paler and airy-this step is crucial for creating the right texture.
  ⅔ cup granulated sugar, ½ cup unsalted butter, ½ cup dark brown sugar
• Add the eggs one at a time, beating well after each addition. With a rubber spatula, scrape down the sides of the bowl to make sure everything is fully incorporated.
  2 eggs
• Mix in the vanilla extract, then add the grated carrots and stir until evenly combined. The carrots should be finely grated so they incorporate smoothly into the dough without making the cookies too chunky.
  1 teaspoon vanilla extract, 1 cup finely grated carrot
• Add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing-once you no longer see streaks of flour, stop. Overmixing can lead to dense cookies.
• Use a 2-tablespoon cookie scoop or spoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread slightly as they bake.
• Bake for 9 minutes, or until the edges are lightly golden and the centers look set but still soft. The cookies will firm up as they cool, so don't overbake!
• When the cookies come out of the oven, use the bottom of a flat cup to gently press them down until they are just over ¼ inch thick.
• Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set without falling apart.
• Once the cookies are completely cooled, make the brown sugar frosting.

For the frosting:

• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-high until creamy, about 3 minutes. With a rubber spatula, scrape down the sides of the bowl.
  ¾ cup unsalted butter, ½ cup packed dark brown sugar
• Add the brown sugar and beat on medium-high until combined, about 1 minute.
  4 ounce cream cheese
• Add the powdered sugar, vanilla extract, and salt. Turn the mixer to low and mix just until combined, about 30 seconds. Then, turn the mixer up to medium-high and beat until completely combined and creamy.
  1 teaspoon pure vanilla extract, A pinch of salt, 3 cups powdered sugar

Assembling the cookies:

• Once the cookies are completely cooled, spread or pipe the brown sugar frosting onto the bottom sides of half of the cookies. If using a piping bag, Wilton tip #1M is recommended for even distribution.
• Sandwich the remaining unfrosted cookies on top, pressing gently to secure.
• I melted ¼ cup of white chocolate, drizzled it on top, and sprinkled some nuts for a nice touch! These cookies are good chilled and at room temperature.

Tried this recipe?Let us know how it was!