Description
Delight in these Carrot Cake Sandwich Cookies featuring moist, spiced carrot cake cookies filled with a smooth cream cheese frosting. Perfectly balanced in sweetness with a delightful combination of textures from grated carrots, crunchy pecans, and sweet golden raisins, these cookies are a celebratory treat ideal for spring or fall baking.
Ingredients
Cookies:
- 2 cups all-purpose flour
- 3/4 cups granulated sugar
- 3/4 cups lightly packed brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 12 tablespoons unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 3 carrots)
- 1/2 cup chopped pecans
- 1/2 cup golden raisins
Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 3/4 – 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prep Baking Sheets: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
- Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, brown sugar, kosher salt, baking soda, baking powder, and ground cinnamon. Stir to evenly distribute all the dry ingredients.
- Add Butter: Cut softened butter into tablespoon pieces and add them to the mixing bowl while mixing on low speed. Continue mixing for 1-2 minutes until the mixture resembles wet sand and the butter is well incorporated.
- Incorporate Egg and Vanilla: With the mixer running on low, add the egg and vanilla extract. Mix just until combined, ensuring not to overmix. The dough may seem a bit dry at this stage but will come together with additional ingredients. Scrape down the sides if needed.
- Add Carrots, Pecans, and Raisins: Add grated carrots, chopped pecans, and golden raisins to the dough. Stir gently using the mixer on low speed or a wooden spoon by hand just until all ingredients are evenly distributed throughout the dough.
- Scoop and Arrange Dough: Using a medium cookie scoop, portion the dough onto the prepared baking sheets. Make sure to leave at least 2 inches of space between each dough portion to allow cookies to spread during baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges just turn golden brown. If baking two sheets at once, rotate the pans halfway through the cooking time for even baking.
- Cool on Baking Sheet: Remove cookies from the oven and let them rest on the baking sheet for at least 5 minutes. This step is critical so the cookies set properly and don’t fall apart when moved.
- Transfer to Wire Rack: After resting, carefully transfer the cookies to a wire rack to cool completely while you prepare the filling.
- Make Cream Cheese Filling: In a clean bowl, beat softened cream cheese and butter on medium speed until well combined and smooth. Scrape sides of the bowl to ensure even mixing.
- Add Powdered Sugar and Vanilla: Gradually add 3/4 to 1 cup sifted powdered sugar along with 1 teaspoon vanilla extract to the cream cheese mixture. Beat until the frosting is fluffy and smooth. Adjust powdered sugar quantity to your desired sweetness and consistency.
- Assemble Cookie Sandwiches: Once cookies are completely cooled, spread a generous amount of cream cheese frosting on the flat side of one cookie and top with another cookie to form a sandwich. Repeat with the remaining cookies.
Notes
- Ensure the carrots are finely grated for a tender cookie texture.
- Room temperature butter and cream cheese help achieve a smooth, creamy dough and frosting.
- Do not move cookies immediately after baking; letting them rest helps them firm up and prevents breakage.
- For a nut-free version, omit the pecans or substitute with sunflower seeds.
- Store cookie sandwiches in the refrigerator in an airtight container for up to 5 days or freeze for longer storage.
- You can adjust sweetness in frosting by varying powdered sugar between 3/4 and 1 cup.
