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Carrot Cake Cookie Sandwiches Recipe

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★★★★★

5 from 103 reviews

Delight in these moist and flavorful Carrot Cake Cookie Sandwiches featuring browned butter-infused cookies packed with carrots, oats, coconut, and warm spices, filled with a luscious cream cheese buttercream frosting. Perfect for a comforting treat with a delightful sandwich twist.

Ingredients

Scale

Cookies

  • 1/2 cup unsalted butter, browned
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup old-fashioned rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup finely grated carrot (about 2–3 medium carrots)
  • 1/3 cup shredded sweetened coconut

Cream Cheese Buttercream

  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese, chilled
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon heavy cream

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper and set aside to prevent sticking.
  2. Brown the Butter: Cut the butter into small pieces and melt it in a skillet over medium heat, stirring continuously. Once melted, the butter will foam; keep stirring for 5-10 minutes until it browns and a nutty aroma develops. Remove from heat and allow to cool for about 10 minutes, or refrigerate to speed cooling.
  3. Cream Butter and Sugars: Using a handheld or stand mixer with the whisk attachment, whisk the slightly cooled browned butter with granulated and brown sugars on high speed until light and fluffy.
  4. Add Egg and Vanilla: Mix in the egg and vanilla extract thoroughly, scraping down the bowl sides to combine evenly.
  5. Mix Dry Ingredients: In a medium bowl, whisk together flour, rolled oats, baking soda, cinnamon, nutmeg, ginger, and salt.
  6. Combine Wet and Dry: With mixer on low, gradually add the dry ingredients to the wet mixture and blend until just combined.
  7. Prepare Carrots: Press the grated carrots using a paper towel or cloth to remove excess moisture, reducing their volume by about half for better texture integration.
  8. Add Carrots and Coconut: Fold in the grated carrots and shredded sweetened coconut until evenly mixed into the dough.
  9. Shape Cookies: Using a cookie scoop (about 1.5 tablespoons per scoop), drop dough balls onto lined baking sheets spacing them 2 inches apart.
  10. Bake Cookies: Bake for 8-9 minutes until edges are set and tops are lightly golden.
  11. Cool Cookies: Let the cookies cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
  12. Make Buttercream: With a mixer fitted with paddle attachment, beat softened butter and chilled cream cheese on high speed until smooth.
  13. Add Powdered Sugar: Slowly add powdered sugar on low speed and beat until well combined.
  14. Flavor and Whip: Add vanilla extract and heavy cream and beat on high until the frosting is light and fluffy.
  15. Assemble Sandwiches: Once cookies are completely cooled, spread or pipe cream cheese buttercream onto the bottom side of one cookie, then sandwich with another cookie on top. Repeat until all cookies are paired.
  16. Store Extras: Any leftover buttercream can be refrigerated for up to 2 weeks and used for piping or spreading on other treats.

Notes

  • Browned butter adds a rich, nutty depth of flavor to the cookies—do not skip this step for best results.
  • Patting carrots dry is essential to prevent soggy cookie dough and ensure proper texture.
  • The recipe makes extra buttercream to accommodate piping or spreading preferences.
  • Store unused frosting in an airtight container in the fridge for up to two weeks.
  • These cookies freeze well if you want to make ahead; thaw before frosting and assembling.

Keywords: carrot cake, cookie sandwiches, cream cheese frosting, browned butter cookies, dessert, spiced cookies

Find it online: https://freshrecipehub.com/carrot-cake-cookie-sandwiches-recipe/