Dessertscountryliving
Carrot Cake Sandwich Cookies
These easy treats are perfect for picnics or grab-and-go snacking!
👥 12 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Beth Branch📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pan
- ●measuring cup
📝 Preparation Steps
1
Make the cookies: Preheat oven to 350°F. Line three baking sheets with parchment paper. Whisk together flour, baking soda, cornstarch, cinnamon, nutmeg, ginger, and salt in a bowl.
2
Beat butter and brown sugar with an electric mixer on medium speed until light and fluffy, 1 to ⏱️ 2 minutes. Add egg and beat to combine. Beat in vanilla. Slowly beat in flour mixture until combined. Fold in carrots, pecans, and raisins.
large egg1
3
Scoop dough (about 1 ½ tablespoons each) onto prepared baking sheets, arranging them 2 inches apart. Use the bottom of a glass cup or dry measuring cup to press dough into flat circles, about 1/4-inch-thick. (If necessary, spray the bottom of the cup with cooking spray to help keep it from sticking to the dough.) Bake until crisp around the edges and set in the middle, 8 to ⏱️ 10 minutes. Cool on pans for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
4
Make the buttercream: Beat butter and cream cheese with an electric mixer on medium speed until light and creamy, 1 to ⏱️ 2 minutes. Add vanilla extract and beat, scraping down sides as necessary, until combined. Slowly beat in the confectioners’ sugar until combined, 1 to ⏱️ 2 minutes.
5
Assemble cookies: Transfer frosting to a piping bag fitted with a star tip. Pipe frosting on half of the cooled cookies; sandwich with remaining cookies. Sprinkle edges of frosting with chopped pecans. Serve immediately or store, covered, at room temperature for 2 days.
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