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4.95 from 36

Carrot Cake Cookies

These Carrot Cake Cookies have all the classic flavors of your favorite carrot cake in a soft, chewy cookies, sandwiched with rich cream cheese frosting.
See below the recipe card for step-by-step images.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake cookies, carrot cake sandwich cookies
Servings: 10 (20 single cookies or 10 sandwich cookies)

Ingredients

For the Cream Cheese Frosting

  • 2 oz. cream cheese room temperature
  • 2 oz. unsalted butter softened
  • 2 tsp vanilla
  • ½ cup powdered sugar

For the Cookies

  • ½ cup unsalted butter melted
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg yolk (just the yolk)
  • ¾ cup all-purpose flour
  • ½ tsp cinnamon
  • ½ tsp coarse salt
  • 1 cup old fashioned rolled oats do not use instant or steel cut
  • ¾ cup finely grated carrots packed
  • 1/3 cup raisins optional

Instructions

  • Preheat oven to 350°F. Line two baking sheets with parchment paper, set aside.
  • Make the cookies: In a large bowl, whisk together melted butter, both sugars, and egg yolk. Add in the flour, cinnamon, and salt. Stir until thoroughly combined.
  • Mix in the oats, carrots, and raisins.
  • Form mixture into tight tablespoon balls, squeezing/molding just a few times (this will help prevent crumbling after baking and cooling.) Drop 2 inches apart onto prepared baking sheets. (You should have 20 balls.) Spray the bottom of your hand or a glass and flatten the cookies. (The dough will be sticky.)
  • Bake until the edges are golden, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  • For the filling, beat cream cheese and butter with an electric mixer until well-combined and smooth. Mix in vanilla. Gradually beat in powdered sugar until totally incorporated. Refrigerate until ready to use.
  • Remove frosting from refrigerator until soft enough to spread. Flip one of each cookie pair over, bottom side up. Dollop out the cream cheese filling over the cookie. Top with remaining cookie and press gently to spread the filling to the edges.
  • Serve and enjoy!

Video

Notes

  • Use a cookie scoop. This ensures the cookies are all uniform in size and bake in the same amount of time. Plus, it’s easier!

Nutrition

Calories: 316kcal | Carbohydrates: 39g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 149mg | Potassium: 132mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2130IU | Vitamin C: 0.8mg | Calcium: 31mg | Iron: 1.1mg