CARROT CAKE SANDWICH COOKIES
Who is ready for Spring? Today I’m bringing you a fabulous recipe for Easter, Mother’s Day – any Spring occasion. Everytime I make these Carrot Cake Cookies they are met with rave reviews. I’ve updated the recipe after a few reader comments and I am sure that these will come out great, and you will love them too!
This recipe takes all the flavors of carrot cake (carrots, cinnamon, walnuts and coconut) and loads them into soft and chewy cookies sandwiching a generous filling of cream cheese frosting. These cookies are faster and easier than making a whole carrot cake. They are easily portable and they can be eaten with one hand. No plate or fork needed!
FOR THE CREAM CHEESE FROSTING:
INSTRUCTIONS
This recipe takes all the flavors of carrot cake (carrots, cinnamon, walnuts and coconut) and loads them into soft and chewy cookies sandwiching a generous filling of cream cheese frosting. These cookies are faster and easier than making a whole carrot cake. They are easily portable and they can be eaten with one hand. No plate or fork needed!
If we’re being honest with each other, the best part of carrot cake is the cream cheese frosting, right? It’s sweet and tangy, rich and creamy and So. Darn. Good. These cookies are the perfect vehicle for getting more cream cheese frosting into your life. And aren’t we all trying to increase our consumption of cream cheese frosting? 😉 This recipe is dangerously delicious. If you like carrot cake and cream cheese frosting you have to try these Carrot Cake Cookies!
INGREDIENTS
FOR THE COOKIES:
INGREDIENTS
FOR THE COOKIES:
- 1/2 cup unsalted butter softened slightly
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup old fashioned rolled oats not quick oats
- 1/2 cup shredded coconut sweetened or unsweetened
- 2/3 cup finely grated carrots NOT packed, see note
- 1/3 cup finely chopped walnuts optional
FOR THE CREAM CHEESE FROSTING:
- 4 ounces cream cheese softened
- 4 tablespoons unsalted butter softened
- 1 1/2 cups powdered sugar plus more, if needed
- 1/4 teaspoon pure vanilla extract
INSTRUCTIONS
- FOR THE COOKIES:
- Preheat oven to 350°F. Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much).
- Beat butter and sugars for 1-2 minutes until light and creamy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots and walnuts and mix until just combined.
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