Carrot Cake Sandwich Cookies

Name: Carrot Cake Sandwich Cookies
Prep time: 30 min
Total time: 1 h
Yield: 12 serving(s)
Ingredients: 2 3/4 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 1 tsp. cornstarch; 1/2 tsp. ground cinnamon; 1/4 tsp. ground nutmeg; 1/4 tsp. ground ginger; 1/2 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1 1/2 c. packed light brown sugar; 1 large egg; 1 tsp. pure vanilla extract; 2/3 c. grated carrot; 1 c. chopped pecans; 1 c. raisins; 4 oz. cream cheese, at room temperature; 4 c. confectioners’ sugar; 1/2 c. finely chopped pecans

These easy treats are perfect for picnics or grab-and-go snacking!

By Beth BranchPublished: Mar 17, 2024

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Becky Stayner

Yields:

12 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

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Ingredients

For the Carrot Cake Cookies:

2 3/4 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1 tsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/2 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
2/3 cup grated carrot
1 cup chopped pecans
1 cup raisins

For the Cream Cheese Buttercream:

1 cup (2 sticks) unsalted butter, at room temperature
4 oz. cream cheese, at room temperature
1 tsp. pure vanilla extract
4 cups confectioners’ sugar
1/2 cup finely chopped pecans

Directions

1. Step 1Make the cookies: Preheat oven to 350°F. Line three baking sheets with parchment paper. Whisk together flour, baking soda, cornstarch, cinnamon, nutmeg, ginger, and salt in a bowl.
2. Step 2Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg and beat to combine. Beat in vanilla. Slowly beat in flour mixture until combined. Fold in carrots, pecans, and raisins.
3. Step 3Scoop dough (about 1 ½ tablespoons each) onto prepared baking sheets, arranging them 2 inches apart. Use the bottom of a glass cup or dry measuring cup to press dough into flat circles, about 1/4-inch-thick. (If necessary, spray the bottom of the cup with cooking spray to help keep it from sticking to the dough.) Bake until crisp around the edges and set in the middle, 8 to 10 minutes. Cool on pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Step 4Make the buttercream: Beat butter and cream cheese with an electric mixer on medium speed until light and creamy, 1 to 2 minutes. Add vanilla extract and beat, scraping down sides as necessary, until combined. Slowly beat in the confectioners’ sugar until combined, 1 to 2 minutes.
5. Step 5Assemble cookies: Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on half of the cooled cookies; sandwich with remaining cookies. Sprinkle edges of frosting with chopped pecans. Serve immediately or store, covered, at room temperature for 2 days.