Carrot Cake Sandwich Cookies Creamcheese Filled
- Recipe Introduction
- Quick Hook
- Brief Overview
- Main Benefits
- Ingredients & Equipment
- Main Ingredients — Cookies
- Seasoning Notes
- Equipment Needed
- Cooking Method
- Recipe Notes — quick chat about Carrot Cake Sandwich Cookies
- Serving Suggestions — plating and pairings
- Storage Tips — fridge, freeze, reheat
- Variations — swaps and diets
- Nutrition Basics — simple and honest
- Frequently Asked Questions
- 📝 Recipe Card
Recipe Introduction
Quick Hook
Carrot Cake Sandwich Cookies are my guilty pleasure.
They taste like carrot cake in cookie form.
Soft, spiced cookies meet tangy cream cheese filling.
Oh my gosh, the first bite makes me swoon.
Fun fact: carrot cake has medieval roots.
Sweet carrots once replaced scarce sugar.
That little history sneaks into every bite.
Brief Overview
This Carrot Cake Cookies Recipe borrows classic flavors.
Cinnamon, nutmeg, grated carrot, and pecans shine.
Difficulty is medium, not scary.
You need attention to sizing and chilling.
Active prep is 25 minutes.
Chill for 30 45 minutes .
Bake about 12 15 minutes per batch at 350° F ( 175° C) .
Total time is roughly one hour twenty minutes.
Yield is about 24 cookies.
Assembled sandwiches make 12 servings.
Great for bake sales or afternoon tea.
Also perfect for lunchboxes and picnic tins.
Main Benefits
Top health note: carrots add beta-carotene and fiber.
Not a health food, but nutritionally nicer.
These Cream Cheese Filled Cookies balance spice and tang.
They’re ideal for bake sale cookie recipes.
What makes them special is texture contrast.
Cookies soft outside, creamy inside.
Think spiced carrot cake cookies turned sandwich cookie.
I once brought these to a school sale.
They vanished within an hour.
Honestly, wild.
This recipe handles tweaks well.
Try Grated Carrot Cookies with Pecans for crunch.
Or make mini sandwich cookies for party platters.
Tip: chill dough if it spreads too much. Also cool cookies fully before filling.
Warm cookies will melt the filling.
Ready to gather ingredients and tools?
Next up, the ingredient list and step-by-step method.
Let’s get those Carrot Cake Sandwich Cookies into the oven.
Ingredients & Equipment
Oh my gosh, this is my favorite bake sale trick.
Carrot Cake Sandwich Cookies are cozy and portable.
Fun fact: people reach for sandwiches first.
Main Ingredients Cookies
- 2 cups (250 g) all-purpose flour.
- 1 teaspoon baking powder. 1/2 teaspoon baking soda.
- 1/2 teaspoon fine sea salt.
- 1 1/2 teaspoons ground cinnamon. 1/4 teaspoon nutmeg.
- 1/8 teaspoon ground ginger (optional).
- 1/2 cup (113 g) unsalted butter, softened.
- 3/4 cup (150 g) packed light brown sugar. 1/4 cup (50 g) granulated sugar.
- 2 large eggs, room temperature. 1 teaspoon vanilla.
- 1 1/2 cups (150 g) finely grated carrots.
- 1/2 cup (60 g) chopped pecans (optional).
- 1/3 cup (55 g) raisins or dried pineapple (optional).
Quality notes: use fresh carrots. They should be firm. Use full fat cream cheese. It makes the filling stable. Choose real vanilla extract. It matters.
Main Ingredients Filling
- 8 oz (226 g) full fat cream cheese, cold.
- 1/2 cup (113 g) unsalted butter, softened.
- 2 cups (240 g) powdered sugar, sifted.
- 1 teaspoon vanilla. Pinch of salt.
- 1 2 tablespoons milk or cream, if needed.
Seasoning Notes
Classic combo: cinnamon + nutmeg + a pinch of ginger.
Add 1 teaspoon orange zest for brightness.
For spiced carrot cake cookies, boost cinnamon by 1/2 teaspoon .
| Flavor enhancers | a splash of maple syrup, or vanilla. |
|---|---|
| Aromatics | toasted pecans lift the profile. |
| Quick swaps | no nuts? Use toasted sunflower seeds. |
dairy-free? Use vegan cream cheese and vegan butter.
Equipment Needed
- Stand mixer or hand mixer.
- Large mixing bowls. Box grater for carrots.
- Baking sheets lined with parchment.
- Cookie scoop 1.5 tbsp / 20 25 g for uniform cookies.
- Cooling racks. Offset spatula or small knife.
- Piping bag (optional). Kitchen scale recommended.
Household alternatives: use a fork to cream butter. Grate carrots by hand. Tin foil works if parchment is absent.
Honestly, I once skipped chilling. Big mess. Chill 30 45 minutes next time. Bake at 350° F ( 175° C) for 12 15 minutes .
Let cookies cool completely before filling. These cream cheese filled cookies keep well. They are perfect for a bake sale cookie recipes lineup.
Want a printable version? I got you.
Cooking Method
I made these Carrot Cake Sandwich Cookies last weekend. They vanished in minutes. Fun fact: bite sized treats fly off bake sale tables.
Prep Steps
Get your mise en place first. Measure flour, spices, and sugars. Grate 1 1/2 cups carrots finely. Use the fine side of a box grater.
Keep a small bowl for peels and scraps. Line two baking sheets. Chill your butter if it feels soft.
Safety note: Be careful with the grater. Hold the carrot tightly. Watch your fingers.
Time saving tip: Use a cookie scoop. Scoop dough onto sheets fast. Freeze scooped dough for 10 minutes if very soft.
step-by-step Process
- Preheat oven to 350° F ( 175° C) . Line sheets with parchment.
- Whisk dry ingredients together. Cinnamon and nutmeg give warmth.
- Cream butter and sugars 2– 3 minutes . Add eggs and vanilla.
- Fold dry mix into wet mix gently. Add grated carrots and nuts.
- Chill dough 30– 45 minutes if soft. This prevents excess spread.
- Scoop 1.5 tbsp portions. Bake 12– 15 minutes . Edges should set.
- Cool completely on racks before filling. Warm cookies melt filling.
- Pipe Cream Cheese Frosting Filling between pairs. Chill 15– 30 minutes .
Visual cues: tops dry and lightly golden. Edges set but center soft. Bottoms must not be dark brown.
Pro Tips
Use finely grated carrot. That gives texture without sogginess. Squeeze excess moisture gently with paper towel.
Make filling firmer than you think. Chill 10– 15 minutes before piping. This creates neat, firm sandwiches.
Common mistakes to avoid: overmixing the dough. Using wet, freshly grated carrots. Filling warm cookies.
make-ahead options: Bake cookies a week ahead. Freeze baked cookies in layers. Thaw in fridge overnight, then fill.
Honestly, this is one of my favorite Carrot Cake Cookies Recipe twists. It pairs great with coffee. Try adding orange zest for a zing.
These are perfect for Bake Sale Cookie Recipes or afternoon tea. Trust me, people will ask for the recipe.
Recipe Notes quick chat about Carrot Cake Sandwich Cookies
I baked these cookies last weekend. They vanished fast. Carrot Cake Sandwich Cookies taste like cozy autumn hugs. Fun stat: bake sale regulars will pick these first.
My nana always said, people eat with their eyes. She was right.
Serving Suggestions plating and pairings
Serve them on a small wooden board. Add a few toasted pecans. A smear of extra Cream Cheese Frosting Filling looks fancy.
Pair with strong coffee or chai. For adults, try a lightly sweet Riesling. These work as Bake Sale Cookie Recipes.
They also shine at afternoon tea.
Storage Tips fridge, freeze, reheat
Cool cookies completely before filling. Warm cookies melt filling. Refrigerate assembled cookies in an airtight container up to 4 5 days .
Chill filling briefly before piping. Want longer storage? Freeze cookies or sandwiches. Freeze unfilled cookies for best texture. Thaw in fridge overnight.
If frozen assembled, thaw in fridge. Reheat? Bring to room temp 15 30 minutes before serving.
Variations swaps and diets
Want vegan? Use dairy-free cream cheese and vegan butter. Use a flax egg for binding. Need gluten-free? Substitute a 1:1 GF flour blend.
For a seasonal twist, add 1 tsp orange zest. Swap in crushed pineapple for a carrot pineapple vibe. Love spice? Make Spiced Carrot Cake Cookies by bumping cinnamon.
Try Grated Carrot Cookies with Pecans for extra crunch.
Nutrition Basics simple and honest
One sandwich is indulgent. Expect roughly 500 kcal per assembled cookie. It also gives some fiber from carrots. Pecans add healthy fats.
Cream cheese adds protein. These are treats, not meals. Still, they do pack carrot goodness and a little nut-based nutrition.
I struggled with dough spreading once. Chilling 30 45 minutes saved it. Use a box grater for finely grated carrot.
A cookie scoop helps uniform Sandwhich Cookies shape. Honestly, these Cream Cheese Filled Cookies are worth the fuss. Try this Carrot Cake Cookies Recipe this weekend.
You’ll impress friends. Go on bake and share.
Frequently Asked Questions
What makes Carrot Cake Sandwich Cookies different from a regular carrot cake or plain carrot cookies?
Carrot Cake Sandwich Cookies are essentially soft, spiced drop cookies made with grated carrot and classic carrot cake spices, paired into little sandwiches with a tangy cream cheese filling, so you get the flavors of carrot cake in a portable bite.
The main differences are texture and assembly: the cookie needs to be firm enough to hold a filling, and the filling needs to be stable for piping or spreading, so chilling and portion control matter more than in a loaf or layer cake.
They’re great for lunchboxes, bake sales or an afternoon tea tray think Victoria sponge vibes, but carrot cake flavoured and hand held.
How can I stop the cookies from spreading and ending up flat?
Make sure the butter isn’t too soft when you cream it room temperature, not melted then chill the dough for 30 45 minutes if it feels loose; that firms the butter and reduces spread.
Use a cookie scoop for uniform portions and space them well on the tray, and watch your oven temperature (an oven thermometer helps) because a slightly cool oven will cause excess spreading.
If cookies still flatten, shorten bake time slightly or pop the tray in the fridge between scooping batches to keep the dough cold.
Can I make these ahead and freeze Carrot Cake Sandwich Cookies?
Yes these are very make-ahead friendly: baked cookies freeze well (freeze flat on a baking sheet then stack in a bag) and will keep for several months, while the assembled sandwiches can be frozen for up to 2 months if wrapped airtight.
You can also freeze cookies and frosting separately and assemble on the day you need them; thaw frozen cookies in the fridge overnight and bring to room temperature 15 30 minutes before serving.
For best texture, chill assembled sandwiches 15 30 minutes after filling so the frosting sets and won’t squish during freezing or transport.
What are easy substitutions or variations if I want them dairy-free, nut-free, or lower in sugar?
For dairy-free: swap in a good vegan cream cheese and plant based butter (or use neutral oil in the cookie about 6 tbsp) and reduce the chilling time if the dough is softer. For nut allergies, omit the nuts or replace with toasted sunflower seeds; for pineapple or orange maple variations, fold in drained crushed pineapple or add orange zest and a touch of maple in the filling.
To lower sugar, cut the powdered sugar in the filling a little and add a pinch of cornstarch for stability, but remember sweetness and structure affect texture nutritionally these are indulgent (roughly ~500 kcal per assembled sandwich), so consider mini versions for sharing or portion control.
How do I get a smooth, pipeable cream cheese filling that doesn't weep or go too soft?
Start with cold or slightly chilled cream cheese and softened (not melted) butter, beat until very smooth, then add sifted powdered sugar a little at a time to reach the right stiffness too much liquid will cause weeping.
If the filling is too soft for piping, chill it 15 30 minutes; if it’s too loose after beating, add a tablespoon more powdered sugar or a tiny pinch of cornstarch to stabilize.
Avoid overbeating once the sugar is in (that can make it runny), and when assembling, make sure cookies are completely cool to prevent melting the filling.
Carrot Cake Sandwich Cookies Creamcheese Filled
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 500 kcal |
|---|---|
| Protein | 6 g |
| Fat | 30 g |
| Carbs | 55 g |
| Fiber | 2.5 g |
| Sugar | 30 g |
| Sodium | 200 mg |
