Carrot Cake Sandwich Cookies
Servings 24 sandwich cookies
Ingredients
For Cookies
- ½ cup brown sugar
- ¼ cup granulated white sugar
- ½ cup butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ¼ cup shredded carrots
- ⅓ cup raisins
For Frosting
- ½ cup unsalted butter, room temperature
- 6 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 ½ cups powdered sugar
Instructions
For Cookies
- Preheat the oven to 350°F and line a baking sheet with parchment paper or baking mat. Set aside.
- Using a stand-mixer with a paddle attachment or a hand mixer, beat the butter and sugars for about 2 minutes until light and fluffy. Add in the eggs one at a time and beat till combined. Add the vanilla and beat until combined.
- In a separate medium bowl, mix the flour, baking powder, baking soda, cinnamon and salt together. Slowly mix the dry ingredients into the wet ingredients.
- Scrape down the sides of the bowl. Gently stir in the carrots and raisins. Using a medium cookie scoop (you want them a little larger than a silver dollar), scoop the dough onto the prepared baking sheet, leaving about 1 ½ inches between each cookie. Bake for 10-12 minutes. The cookies should begin to brown on the edges. Remove from the oven and allow the cookies to cool.
For Frosting
- Put the butter and cream cheese in the bowl of a stand mixer with a whisk attachment. Whip the butter and cream cheese until light and fluffy for about 3 minutes. Add the vanilla extract. Slowly add the powdered sugar and whip to combine. The frosting will be thick, but fluffy.
- Transfer the frosting to a plastic bag and snip off the end. Pipe a thick layer of frosting on one cookie and place another one on top to sandwich together. Repeat with the remaining cookies.
Notes
Adapted from Broma Bakery