Can I make these cookies larger or smaller?

Absolutely! Just adjust the baking time accordingly - smaller cookies may need only 10-12 minutes, while larger ones might need 16-18 minutes. Watch for lightly golden edges as your indicator of doneness.

My carrots seem very moist. Should I drain them?

If your freshly grated carrots seem exceptionally wet, you can place them in a clean kitchen towel and gently squeeze out some moisture. This prevents overly wet cookies that might spread too much during baking.

Can I use pre-shredded carrots from the store?

While convenient, pre-shredded carrots are typically thicker and drier than freshly grated. For the best texture and flavor, I recommend grating your own carrots, which only takes a minute or two with a box grater.

How do I know when the cookies are done baking?

The cookies should be lightly golden around the edges but still somewhat soft in the center when you remove them from the oven. They'll continue cooking slightly on the hot baking sheet, giving you perfectly chewy cookies once cooled.

Carrot Cake Cookie Sandwiches Recipe

Description

These Carrot Cake Cookie Sandwiches combine all the classic flavors of carrot cake into a fun, handheld treat. Soft, chewy cookies made with grated carrots, oats, and warm spices sandwich a smooth, tangy cream cheese filling for the perfect blend of sweetness and texture.

Ingredients

Units Scale

Cookie Dough

1/2 cup salted butter, softened
1 cup brown sugar
1 large egg
1 cup flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1 cup carrots, grated
1 cup rolled oats

Filling

4 oz cream cheese, softened
2 Tbsp salted butter
1 cup powdered sugar

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Instructions

Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or whisk until light and fluffy. Then, add the egg and vanilla extract, mixing until fully combined.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, ground cinnamon, baking powder, and baking soda to ensure even distribution of the dry ingredients.
Combine Wet and Dry Mixtures
Gradually fold the dry ingredients into the wet mixture until fully incorporated. Once mixed, gently fold in the grated carrots and rolled oats to create a cohesive dough.
Shape and Bake the Cookies
Using a medium-sized cookie scoop or spoon, drop even amounts of dough onto the prepared baking sheet, keeping them about 2 inches apart. Bake in the preheated oven for 15 minutes. Once baked, let the cookies cool completely on the sheet.
Prepare the Filling
In a medium bowl, beat together the softened cream cheese, salted butter, and powdered sugar until smooth and creamy. Adjust the consistency with a little powdered sugar, if needed.
Assemble the Sandwiches
Take one cookie and place a generous dollop of the cream cheese filling on its flat side. Top with another cookie (flat side facing down) to create a sandwich. Repeat for all cookies.

Notes

For enhanced flavor, toast the oats lightly in a pan before adding them to the dough.
Feel free to add 1/4 cup of raisins or chopped nuts (like walnuts or pecans) to the cookie dough for an extra crunch and chew.
Store finished cookie sandwiches in an airtight container in the fridge for up to 5 days.
Bring the cookies to room temperature before serving for the best texture.

Nutrition

Serving Size: 1 sandwich
Calories: 260 kcal
Sugar: 20g
Sodium: 150mg
Fat: 12 g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 3g
Protein: 2g
Cholesterol: 35mg