Description
Warm, spiced, and just a little crunchy — these Cinnamon Carrot Cake Sandwich Cookies taste like tiny carrot cakes you can hold, with a tangy cream cheese filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Measure and grate the carrots.
- Whisk together the flour, baking powder, baking soda, ground cinnamon, and salt in a bowl. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, mixing well. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated carrots and chopped nuts gently.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden.
- Allow the cookies to cool completely on a wire rack. For the filling, beat the cream cheese and powdered sugar until smooth. Spread a dollop of filling between two cookies to make a sandwich.
Notes
Store in an airtight container for up to 5 days. Freeze unfilled cookie rounds for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg