The Ultimate Carrot Cake Cookie Sandwiches with Decadent Brown Sugar Cream Cheese Frosting

Prepare to fall in love with these **Carrot Cake Cookie Sandwiches**! They feature incredibly chewy and warmly spiced carrot cookies, generously filled with a rich, tangy, and utterly irresistible brown sugar cream cheese frosting. Imagine all the beloved flavors of a classic carrot cake, but in a perfectly portable, handheld cookie form. These aren’t just cookies; they’re a celebration of spring and comfort, offering a delightful balance of soft centers, slightly crisp edges, and a creamy, flavorful filling that makes them truly unforgettable. Whether you’re a long-time carrot cake aficionado or simply looking for a new favorite dessert, these cookie sandwiches are guaranteed to impress.

These chewy carrot cake cookie sandwiches are a symphony of warm spices, finely shredded carrots, and a luxurious brown sugar cream cheese frosting that elevates them to an irresistible level. They stand out as the absolute best way to savor all the delicious flavors of a traditional carrot cake, condensed into a convenient and delightful cookie package!

More Delicious Carrot-Inspired Recipes You’ll Love:

• BEST Spiced Carrot Cardamom Cake Recipe
• Carrot Snack Cake With Brown Butter Frosting
• Carrot Crumb Cookies: The Best Cookie Ever

Why You’ll Adore This Carrot Cake Cookie Sandwich Recipe

There are countless reasons why these carrot cake cookie sandwiches will become a staple in your baking repertoire. From their delightful texture to their rich, comforting flavors, every element is designed for pure enjoyment.

• Perfectly Chewy Cookies: Experience the ideal balance of soft, moist centers and subtly crisp edges in every bite. The addition of rolled oats contributes to this wonderful chewiness, making each cookie a satisfying treat. Unlike dry or crumbly cookies, ours are packed with moisture and bounce.
• Effortless Carrot Cake Experience: Forget the fuss of elaborate layer cakes and intricate decorating. These sandwich cookies offer all the decadent flavors of carrot cake in an easy-to-make, no-fuss format. They’re simple to assemble and look beautiful without needing advanced pastry skills.
• Rich, Authentic Carrot Cake Flavors: Each cookie is infused with a harmonious blend of warm spices like cinnamon and cardamom, complemented by a hint of pure vanilla extract and the natural sweetness and moisture from fresh carrots. It’s a truly aromatic and comforting flavor profile that captures the essence of homemade carrot cake.
• Decadent Brown Sugar Cream Cheese Frosting: The star filling is a luscious brown sugar cream cheese frosting. Its deep caramel notes from the brown sugar and a delicate tang from the cream cheese create the perfect counterpoint to the spiced cookies, adding a layer of rich sweetness and creamy texture that ties the entire sandwich together beautifully. This isn’t just any frosting; it’s what makes these cookies truly special.

Essential Ingredients for Your Carrot Cake Cookie Sandwiches

Crafting these delectable cookie sandwiches requires a thoughtful selection of ingredients, each playing a vital role in achieving their signature taste and texture. Here’s a detailed look at what you’ll need:

• All-purpose flour: This is the fundamental building block for our perfectly chewy carrot cake cookies. Ensure it’s spooned and leveled for accurate measurements, preventing dense or dry cookies.
• Rolled oats: Not only do these add a delightful, wholesome texture, but they also contribute to the irresistible chewiness of the cookies. Make sure to use rolled oats, not quick-cooking or steel-cut, for the best results.
• Ground cinnamon & ground cardamom: These warm spices are the heart and soul of that classic, cozy carrot cake flavor profile. Cinnamon brings a sweet warmth, while cardamom adds a subtle, exotic brightness that elevates the overall taste.
• Baking soda & baking powder: This powerful duo acts as the dream team for leavening, ensuring your cookies rise beautifully and achieve that soft, airy interior. Baking soda reacts with acidic ingredients (like brown sugar), while baking powder provides an extra lift.
• Dark brown sugar & white granulated sugar: The combination of these sugars is key! Dark brown sugar imparts a deep, molasses-like caramel sweetness and exceptional moisture, contributing significantly to the cookies’ chewiness. Granulated sugar helps with crisp edges and overall sweetness.
• Unsalted butter, room temperature: Crucial for both the cookies and the frosting. Room temperature butter creams beautifully with sugar, incorporating air for a light, tender cookie texture. For the frosting, it ensures a smooth, lump-free consistency.
• Eggs, room temperature: Like butter, room temperature eggs emulsify better with the fat and sugar, leading to a more cohesive and evenly textured cookie dough.
• Vanilla extract: A splash of high-quality vanilla extract adds warmth, depth, and complexity, enhancing all the other flavors. Always opt for pure vanilla for the best taste.
• Finely shredded carrots (grated with a fine box grater): The star ingredient! Freshly grated carrots not only provide natural sweetness and essential moisture but also blend seamlessly into the dough when finely grated, ensuring a smooth cookie texture without large, fibrous chunks. About 3 medium carrots should yield the required amount.
• Cream cheese, room temperature: This is essential for the tangy, rich, and truly decadent brown sugar cream cheese frosting. Ensure it’s softened to room temperature for a perfectly smooth and pipeable consistency.
• Powdered sugar: The key to a smooth, fluffy, and melt-in-your-mouth frosting. Sifting it before use prevents any lumps and ensures a silky texture.
• A pinch of salt: A small but mighty ingredient that balances and enhances all the sweet flavors in both the cookies and the frosting.

Step-by-Step Instructions: Crafting Your Carrot Cake Cookie Sandwiches

Follow these detailed steps to create your perfect batch of carrot cake cookie sandwiches. Precision and patience are your best tools!

Part 1: Making the Chewy Carrot Cookies

• Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This crucial step not only prevents sticking but also promotes even baking and helps achieve those beautiful golden brown edges on your cookies.
• Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, ground cardamom, baking soda, baking powder, and salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed throughout the dough. Set this mixture aside.
• Cream Butter and Sugars: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream the softened unsalted butter, granulated sugar, and dark brown sugar together on medium speed for about 2-3 minutes. Continue until the mixture is light, fluffy, and noticeably paler in color. This creaming process incorporates air, which is vital for a tender, chewy cookie texture.
• Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing on low speed after each addition until just combined. Use a rubber spatula to scrape down the sides of the bowl frequently to ensure all ingredients are fully incorporated. Stir in the vanilla extract until fragrant.
• Add Carrots: Gently fold in the finely grated carrots. It’s important to use a fine box grater to ensure the carrot pieces are small enough to blend smoothly into the cookie dough without adding excessive moisture or creating a lumpy texture.
• Combine Wet and Dry: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed *just until combined*. As soon as you no longer see streaks of flour, stop mixing. Overmixing can develop the gluten too much, resulting in tough and dense cookies.
• Scoop and Space: Using a medium cookie scoop (about 2 tablespoons), portion the cookie dough onto your parchment paper-lined baking sheets. Space them approximately 2 inches apart to allow for slight spreading during baking.
• Bake to Perfection: Bake for 9 minutes, or until the edges of the cookies are lightly golden brown and the centers appear set but still slightly soft. Remember, the cookies will continue to firm up as they cool on the baking sheet, so avoid overbaking to maintain their chewiness.
• Flatten for Sandwiches: Immediately after removing the cookies from the oven, gently press the flat side of a cup or a glass on top of each cookie. This helps to create an even, flat surface, which is ideal for sandwiching with frosting.
• Cool Completely: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This prevents them from breaking apart and allows them to fully set before frosting. Ensure they are completely cool before proceeding to the next step, as warm cookies will melt your frosting.

Part 2: Preparing the Decadent Brown Sugar Cream Cheese Frosting

• Cream Butter and Cream Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and room temperature cream cheese on medium speed until the mixture is light, creamy, and smooth (approximately 3 minutes). Stop occasionally to scrape down the sides of the bowl with a rubber spatula to ensure thorough mixing.
• Add Brown Sugar: Add the packed dark brown sugar and beat until it is fully incorporated and the mixture is smooth, about 1 minute. Ensure there are no grainy bits of brown sugar remaining.
• Whip in Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, vanilla extract, and a pinch of salt. Start on low speed to prevent a “sugar cloud” in your kitchen, then increase the speed to medium-high. Beat the frosting until it is smooth, fluffy, and light, which usually takes another 2-3 minutes. If the frosting seems too stiff, you can add a tiny bit of milk or cream (half a teaspoon at a time). If it’s too soft, chill it in the refrigerator for 15-20 minutes.

Part 3: Assembling Your Carrot Cake Cookie Sandwiches

• Frost the Cookies: Once your carrot cookies have completely cooled to room temperature, take half of them and spread or pipe a generous amount of the brown sugar cream cheese frosting onto their flat bottom sides. For a professional and even distribution, a piping bag fitted with a star tip like Wilton #1M works wonderfully.
• Create the Sandwiches: Gently place the remaining unfrosted cookies on top of the frosted halves, pressing down slightly to create a perfect sandwich. Ensure the frosting is evenly distributed and gently oozes to the edges.
• Optional Decorative Touch: For an extra layer of elegance and flavor, melt ¼ cup of white chocolate and drizzle it decoratively over the tops of the assembled cookie sandwiches. You can also sprinkle some crunchy pecans for added texture and a classic carrot cake aesthetic. These cookies are delightful whether enjoyed chilled or at room temperature.

Recommended Baking Tools for Success

Having the right tools can make all the difference in your baking experience. Here are some highly recommended items to ensure your carrot cake cookie sandwiches turn out perfectly:

• Hand mixer or Stand mixer with paddle attachment: Essential for creaming butter and sugar, and for whipping up that fluffy frosting. A stand mixer provides hands-free convenience, while a hand mixer is great for smaller batches.
• Medium Cookie Scoop: Ensures uniform cookie size, which leads to even baking and professional-looking sandwiches.
• Box Grater with fine holes: Crucial for finely grating carrots, allowing them to blend seamlessly into the dough for a smooth texture.
• Parchment paper: Prevents cookies from sticking to the baking sheet and makes for easy cleanup.
• Measuring cups and spoons: Accurate measurements are vital for successful baking.
• Wire rack for cooling: Allows air circulation around the cookies, ensuring they cool evenly and don’t become soggy.
• Piping bag and Wilton tip #1M (optional): For a neat and professional application of the frosting, making assembly much easier and more visually appealing.
• Rubber spatula: Indispensable for scraping down the sides of mixing bowls, ensuring all ingredients are fully incorporated.

FAQs About Carrot Cake Cookie Sandwiches

Got questions? We’ve got answers to help you master these delicious cookies!

• Can I make these cookies gluten-free?
  Yes, absolutely! You can swap the all-purpose flour for a high-quality 1:1 gluten-free flour blend. Be aware that the texture may be slightly different, sometimes a bit more delicate or crumbly, but the amazing flavors will still shine through beautifully. Make sure your oats are certified gluten-free as well if catering to strict gluten sensitivities.
• Do I have to use rolled oats or can I use old-fashioned oats?
  While the recipe specifies rolled oats for their specific texture contribution and ability to blend well, old-fashioned oats can certainly be used. However, they are thicker and will add a more pronounced, chewier texture to your cookies. Quick oats, on the other hand, are softer and will blend more evenly and subtly into the cookie dough, creating a smoother chew. Stick to rolled oats for the intended recipe texture.
• What’s the best way to get smooth cream cheese frosting?
  The secret to a velvety smooth cream cheese frosting lies in using room temperature ingredients, especially the cream cheese and butter. If your cream cheese is cold, it will likely create lumps in your frosting that are hard to get rid of. Beat the softened cream cheese and butter together until completely smooth before adding any sugar. Sifting your powdered sugar also helps tremendously in preventing lumps. If it still feels grainy, beat it for a few more minutes at medium-high speed.
• Can I make the cookie dough ahead of time?
  Yes! You can prepare the cookie dough up to 2-3 days in advance. Store it covered tightly in the refrigerator. When ready to bake, let it sit at room temperature for about 15-20 minutes to soften slightly, making it easier to scoop. You can also freeze scooped cookie dough balls for up to 3 months, then bake from frozen, adding a minute or two to the baking time.
• What if my frosting is too soft or too stiff?
  If your frosting is too soft, it likely needs to be chilled. Place the mixing bowl (or piping bag) in the refrigerator for 15-30 minutes, then beat it again. The butter and cream cheese will firm up, making it easier to work with. If it’s too stiff, add a very small amount of milk or cream (start with ½ teaspoon) and beat until it reaches the desired consistency.

Expert Tips for Perfect Carrot Cake Cookie Sandwiches:

Elevate your baking game with these essential tips designed to ensure your cookie sandwiches are nothing short of spectacular:

• Grate the carrots finely: This is a non-negotiable step! Using the small holes of a box grater ensures the carrots blend seamlessly into the cookie dough. This gives your cookies a beautifully smooth texture without any large, chewy carrot pieces, providing moisture and flavor without being chunky.
• Use room temperature butter and eggs (and cream cheese!): This is paramount for achieving the best results in both the cookies and the frosting. Room temperature ingredients emulsify much more effectively, leading to a smooth, evenly incorporated cookie dough and a super creamy, lump-free frosting. Cold ingredients will result in a clumpy batter/frosting.
• Don’t overmix the cookie dough: Once you’ve added the dry ingredients to the wet, mix on low speed *just until combined*. As soon as no streaks of flour are visible, stop. Overmixing develops the gluten in the flour, which can lead to dense, tough, and less chewy cookies.
• Press the cookies immediately after baking: This simple trick, using the flat bottom of a cup, helps to flatten the warm cookies to a uniform thickness. This creates a perfectly flat surface, making them much easier to stack and sandwich with frosting, giving them a professional appearance.
• Ensure the brown sugar is well-mixed into the frosting: Since brown sugar is being whipped with butter and cream cheese, dedicate enough time to beat it thoroughly until it’s completely dissolved and smooth. This prevents a grainy texture in your luscious frosting, ensuring every bite is silky smooth.
• If the frosting is too soft, let it chill: If your brown sugar cream cheese frosting feels too soft to pipe or spread neatly, simply place the bowl (or piping bag) in the refrigerator for about 15-20 minutes. The fats will firm up slightly, making it much easier to handle and achieve clean frosting lines.
• Measure flour correctly: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry cookies.

Storing and Freezing Instructions for Maximum Freshness

To enjoy your carrot cake cookie sandwiches for as long as possible, follow these simple storage guidelines:

• Room Temperature: If your home is cool (below 70°F or 21°C) and the cookies are consumed within 1-2 days, you can store them in an airtight container at room temperature. For longer storage or warmer climates, refrigeration is recommended due to the cream cheese frosting.
• Refrigerator: For optimal freshness and to keep the cream cheese frosting stable, store the fully assembled carrot cake cookie sandwiches in an airtight container in the refrigerator for up to a week. The flavors often deepen beautifully when chilled!
• Freezer: These cookies freeze exceptionally well! You can freeze the fully assembled carrot cake cookie sandwiches for up to 2 months. To freeze, arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or a heavy-duty freezer bag, separating layers with parchment paper to prevent sticking. Let them thaw at room temperature for a few hours before enjoying.

This carrot cake cookie recipe is an absolute must-try for anyone who adores the classic flavors of carrot cake but desires a dessert that’s both fun, easy to make, and convenient to eat. With their perfectly chewy cookies, a delightful medley of warm spices, and a smooth, tangy brown sugar cream cheese frosting, these treats are the quintessential sweet indulgence for any occasion. Whether it’s a casual get-together, a special celebration, or just a treat for yourself, these cookie sandwiches will be a guaranteed hit!

More Delicious Cookie Recipes to Explore:

• Brown Butter Carrot Cake
• Carrot Cake Oreo Cookies
• Chocolate Chip Cookie Sandwich with Caramel

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Recipe

Carrot Cake Cookie Sandwich

Molly Murphy

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

5 from 1 vote

Print Recipe
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Servings 13 Cookie Sandwich

Ingredients

 

 

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 cream cheese 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!