introduction
I grabbed the kids after school, and they begged for something soft and sweet to nibble while we finished homework. I wanted a treat that felt special but didn’t take all evening, so I pulled together easy pantry ingredients and fresh carrots from the crisper. We ended up with little sandwich cookies full of warm spices, oats, and a creamy filling that everyone loved—my ten-year-old declared them “perfect for lunchbox trades.” If you like treats that look great on a snack plate and photograph well for a quick Pinterest share, these are for you. For a lighter spin when I’m watching sugar, I sometimes turn to a similar idea in my oat cookie stash like these healthy carrot cake oatmeal cookies and tweak the filling for fewer calories.
why make this recipe
This recipe wins for busy families because it balances ease and flavor. The cookies come together from a short list of pantry staples and grated carrots, so you can make a batch after school or the night before a potluck. They hold up well for packing into lunchboxes and stack neatly for parties, which makes them perfect for moms who need portable desserts. The warm spices—cinnamon, ginger, nutmeg—bring cozy flavor without fuss. They also photograph beautifully with the cream cheese buttercream peeking between two golden oat cookies, which helps if you pin recipe ideas for snacks and school treats. If you enjoy cookie-and-filling combos, try them alongside other favorites like gingerbread cheesecake cookies for themed dessert trays.
how to make Carrot Cake Cookie Sandwiches
Start by browning the butter until it smells nutty, then cool it slightly. Mix your sugars and egg with the browned butter, then stir in vanilla. In a separate bowl, whisk flour, oats, baking soda, spices, and salt. Fold the dry mix into the wet mix, then gently add grated carrot and shredded coconut. Scoop even rounds onto a baking sheet and bake until edges are set and centers are soft. While cookies cool, whip the softened butter with chilled cream cheese and powdered sugar until smooth, then add vanilla and heavy cream to reach a spreadable texture. Pipe or spread a layer of buttercream on the flat side of one cookie and top with a matching cookie to form sandwiches. Chill briefly so the filling firms and slices cleanly.
Ingredients :
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 (2-3 medium carrots), 1/3 cup shredded sweetened coconut, 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
Directions :
For the Cookies, For the Cream Cheese Buttercream, Assembly
how to serve Carrot Cake Cookie Sandwiches
Serve them slightly chilled so the filling keeps shape, or let them sit at room temperature for 10–15 minutes before serving so the buttercream softens a touch. Arrange them on a simple white plate to show off the toasted edges and creamy center. They pair well with a warm cup of tea, milk for kids, or coffee for grown-ups. For parties, stack them on a tiered tray or wrap individually in parchment for favors. If you want a fancy touch, dust the tops with a little powdered sugar or roll the exposed frosting edge in finely chopped walnuts or extra shredded coconut.
how to store Carrot Cake Cookie Sandwiches
Store them in an airtight container in the refrigerator for up to 5 days because the filling has cream cheese. Place a sheet of parchment between layers to prevent sticking. For longer storage, freeze the assembled sandwiches in a single layer for 1 hour, then transfer to a freezer-safe container with parchment between layers; they keep well for up to 2 months. Thaw in the fridge overnight or at room temperature for 30–60 minutes before serving so the buttercream softens.
tips to make Carrot Cake Cookie Sandwiches
Brown the butter carefully and cool it until slightly warm so it won’t cook the egg when mixed. Grate the carrots finely so they distribute evenly and don’t add large wet pockets. Measure flour by spooning into the cup and leveling—this keeps cookies from turning dense. Chill the dough briefly if it feels too soft; that helps them hold shape. Use a cookie scoop for even sizes so the sandwiches match. If your buttercream seems stiff, add a little more heavy cream, one teaspoon at a time, until it spreads smoothly. For allergy-conscious bakers, check recipes like a gluten-free carrot cake for ideas on swaps and texture adjustments.
variation (if any)
- Add 1/3 cup chopped walnuts or pecans to the cookie dough for crunch.
- Fold in 1/3 cup raisins or chopped dried pineapple for a fruitier bite.
- Swap the cream cheese buttercream for a lighter whipped cream filling if you plan to serve immediately; note whipped cream won’t store as long.
- For a zesty note, add 1 teaspoon grated orange zest to the filling.
- To reduce sugar, try cutting the powdered sugar in the buttercream by 1/2 cup and taste before adding more.
FAQs (minimum three FAQ)
Q: Can I make the cookies ahead of time?
A: Yes. Bake the cookies and cool completely, then store them in an airtight container at room temperature for up to 2 days before assembling. For longer hold, keep the baked cookies in the fridge for up to 5 days. Assemble just before serving for the freshest texture.
Q: Can I freeze the cookie sandwiches?
A: Yes. Freeze assembled sandwiches in a single layer for 1 hour, then stack with parchment between layers in a freezer-safe container. They keep up to 2 months. Thaw in the fridge overnight or on the counter for 30–60 minutes before serving.
Q: What if I don’t have browned butter?
A: You can skip browning and use melted butter cooled slightly. Browning adds a nutty depth, but the cookies will still taste good with plain melted butter.
Q: How do I make smaller or larger sandwiches?
A: Use a smaller or larger cookie scoop and adjust baking time: smaller scoops need less time, larger scoops need more. Watch the edges for color and test centers for softness.
Q: Is it safe to use cream cheese in the filling for kids?
A: Yes, cream cheese is safe for kids if it’s pasteurized and handled well. Keep sandwiches refrigerated and use within 5 days.
Conclusion
These carrot cake cookie sandwiches give you cozy spice, soft oat texture, and a rich cream cheese filling that families love. They work well for lunchboxes, school bake sales, or weekend baking when you want something slightly different than regular cookies. For the original source and another view on this recipe, check the full recipe page at Carrot Cake Cookie Sandwiches | A Taste of Madness.
Carrot Cake Cookie Sandwiches
Ingredients
Method
- Brown the butter until it smells nutty, then let it cool slightly.
- Mix the granulated sugar, brown sugar, and egg with the browned butter, then stir in the vanilla.
- In a separate bowl, whisk together the flour, oats, baking soda, spices, and salt.
- Fold the dry mix into the wet mix, then gently add the grated carrot and shredded coconut.
- Scoop even rounds of dough onto a baking sheet and bake until the edges are set but the centers remain soft.
- While the cookies cool, whip the softened butter with chilled cream cheese and powdered sugar until smooth.
- Add vanilla and heavy cream to achieve a spreadable consistency.
- Pipe or spread a layer of buttercream on the flat side of one cookie and top it with a matching cookie to form sandwiches.
- Chill briefly to allow the filling to firm up for neat slicing.