Do you have a soft spot for desserts that blend nostalgia with delightful flavors? These Carrot Cake Sandwich Cookies are here to sweep you off your feet. Picture a tender, subtly spiced carrot cake, perfectly paired with a creamy, dreamy filling that adds a pop of sweetness. Each bite is a wonderful reminder of springtime gatherings and cozy afternoons with friends sipping coffee.

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The beauty of these cookies lies not only in their mouthwatering flavor but also in their versatility. They can easily elevate any occasion, from birthday parties to casual snack moments. Simple to make, you’ll be hard-pressed to find anyone who can resist their charm. So roll up your sleeves and get ready to create some fantastic Carrot Cake Sandwich Cookies that will leave a lasting impression!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Carrot Cake Sandwich Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Carrot Cake Sandwich Cookies

Why You’ll Love This Recipe

Simple & Quick: With just 35 minutes of prep time, you can whip up these sweet treats without fuss.
Irresistible Flavor: The warm spices and sweet cream cheese filling create a heavenly combination that you’ll crave.
Eye-Catching Appeal: These cookies are not only delicious but also adorable, making them perfect for any gathering.
Flexible Serving: Enjoy them as a snack, dessert, or even a charming addition to brunch!
Diet-Friendly Options: Easily adaptable for gluten-free diets using specific blends or flours.

Ingredients You’ll Need

1 ¾ cups all-purpose flour: This serves as the backbone of our cookies, giving them that perfect chewy texture. You can substitute with gluten-free all-purpose flour if needed.
1 teaspoon baking soda: This leavening agent helps the cookies rise, ensuring they’re light and fluffy.
½ teaspoon baking powder: Works with the baking soda to create a perfect texture.
½ teaspoon kosher salt: A pinch of salt enhances the sweetness and balances flavors beautifully.
1 ½ teaspoons ground cinnamon: This adds warmth and depth to the cookies, giving them a seasonal vibe.
¼ teaspoon ground nutmeg: A subtle note that complements the cinnamon, enhancing the overall flavor profile.
¼ teaspoon ground ginger: Adding a zing to the mix, ginger provides that little kick that makes these cookies stand out.
½ cup unsalted butter, melted and slightly cooled: Butter brings richness and moisture; using unsalted allows better control over the saltiness.
¾ cup light brown sugar, packed: This adds moisture and a hint of caramel flavor.
¼ cup granulated sugar: It balances the brown sugar and helps achieve the perfect texture.
1 large egg, room temperature: The egg binds the ingredients and provides richness; ensure it’s at room temperature for better incorporation.
1 teaspoon vanilla extract: A must-have for depth of flavor, enhancing the sweetness.
1 cup finely grated carrots: The star ingredient, contributing moisture and sweetness while adding a lovely texture.
4 ounces cream cheese, room temperature: Essential for the filling, giving it that signature creaminess.
½ cup unsalted butter, room temperature: Making the filling smooth and easy to spread.
¾ cup marshmallow fluff or marshmallow creme: Adds sweetness and a light, airy texture to the filling.
½ teaspoon vanilla extract: Complements the sweetness of the cream cheese and fluff.
1 pinch kosher salt: Just a hint to balance the sweetness in the filling.
2 cups confectioners’ sugar: This creates a sweet, fluffy consistency for the filling.

How to Make Carrot Cake Sandwich Cookies

Preheat the Oven: Set your oven to 350°F, and line two large baking sheets with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground ginger. Set this mixture aside.
Combine Wet Ingredients: In a large bowl, whisk together ½ cup melted unsalted butter, ¾ cup packed light brown sugar, and ¼ cup granulated sugar until smooth. Incorporate 1 large room-temperature egg and 1 teaspoon vanilla extract, whisking until fully combined.
Incorporate Carrots: Gently stir in 1 cup finely grated carrots until well distributed throughout the batter.
Combine Wet and Dry Mixes: Add the dry mixture to the wet ingredients and mix just until there are no streaks of flour visible. Be careful not to overmix to ensure your cookies stay tender.
Scoop the Dough: Using a 2-tablespoon cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake to Perfection: Bake for 10 to 12 minutes until the edges are set and the centers appear slightly underbaked. Your kitchen will smell divine during this time!
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Filling: While the cookies cool, make the sandwich filling by beating 4 ounces of room-temperature cream cheese and ½ cup unsalted butter in a medium bowl until creamy and smooth, scraping down the sides of the bowl as needed.
Mix in Flavor Agents: Add ¾ cup marshmallow fluff, ½ teaspoon vanilla extract, and a pinch of kosher salt. Blend on medium speed for about 30 seconds until combined.
Incorporate Confectioners’ Sugar: Gradually add 2 cups confectioners’ sugar, one cup at a time, mixing on low speed until incorporated. Once combined, increase the speed to medium, and beat until light and fluffy, about 1 minute.
Chill the Filling: If you want a sturdier filling, refrigerate for 20 to 30 minutes to allow it to firm up appropriately.
Assemble the Sandwiches: Spread the filling on the flat side of half the cooled cookies, then top with the remaining cookies. Gently press them together to create delightful sandwich cookies.

Storing & Reheating

To store your cookies, keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in a tight-sealing container for up to a week. You can also freeze these cookies for up to 3 months. Just place them in a single layer on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to indulge, allow them to thaw at room temperature for the best taste and texture.

Chef’s Helpful Tips

Avoid overmixing your dough; this can lead to a denser cookie.
Ensure your butter and cream cheese are at room temperature for easy blending and a harmonious filling texture.
If your cookies are too flat, try chilling the dough for 30 minutes before baking.
Experiment by adding nuts, raisins, or coconut for an extra flavor kick.
If the filling appears too runny, add a touch more confectioners’ sugar until you achieve your desired consistency.

When you dive into these Carrot Cake Sandwich Cookies, you’ll appreciate the blend of soft spices and sweet filling. Each bite feels like a warm hug, offering both comfort and indulgence. So gather your ingredients, and I hope you enjoy baking these as much as I do! Feel free to experiment with the flavors and fillings too—there’s always room for creativity in the kitchen.

Recipe FAQs

Can I make these cookies gluten-free?

Absolutely! You can replace the all-purpose flour with a gluten-free flour blend. Ensure your blend works well for baking to give you the best results.

How do I know when my cookies are done baking?

Look for slightly golden edges and soft centers. They’ll continue to firm up as they cool, so it’s okay if they appear a tiny bit underbaked when you pull them out.

Can I use another kind of filling instead of cream cheese?

Yes, feel free to try other fillings! A simple buttercream or even whipped cream can work well; just adjust the sweetness to your liking.

How long will the cookies keep?

Stored properly, they can last for up to three days at room temperature or about a week in the fridge. For longer results, freezing is always an option!

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