Carrot Cake Sandwich Cookies are perfect for fall: soft and cake-y cookies with cream cheese filling in the middle!
I don’t have much to say today. Or maybe I have too much to say? All I know is that I’m exhausted, thinking too much about food – holiday food in particular – and it’s not even Rosh Hashanah yet. I love hearing from all of you, seeing pictures of the recipes you’re making from this blog, advising you on menu plans, etc. And it leaves me wondering…are you all exhausted too? Do you feel the burnout yet? Or does the thought of having your freezer stocked with all the holiday food you could ever need keep you going?
Well either way, I really hope there’s room for one more season, freezer-friendly, and absolutely delicious recipe yet. Carrot Cake Sandwich Cookies really are the perfect dessert recipe for Rosh Hashanah, what with the carrots (they’re a Rosh Hashanah tradition), the seasonal flavors, and the holiday like presentation of these gorgeous desserts.
But here’s the thing. If you aren’t in the mood of making fancy shmancy sandwich cookies, you can totally just make the cookies and serve them as is. Trust me, they’re good enough to serve plain too!
- 1 cup (2 sticks) butter or margarine
- ¾ cup dark brown sugar
- ¾ cup granulated sugar
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ¼ teaspoon ground ginger (optional, but highly recommended)
- ¼ teaspoon ground nutmeg (optional, but highly recommended)
- 1 teaspoon vanilla extract
- 1 ½ cups finely shredded carrots
- 2 cups flour
- 1 cup oatmeal
- 1 stick (½ cup) butter or margarine
- 8 ounces cream cheese, unwhipped (tofutti works)
- 1 teaspoon vanilla bean paste of vanilla extract
- 3 cups confectioner’s sugar
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- In the bowl of an electric mixer on medium speed, beat together butter and sugars until combined and creamy. Add egg, baking powder, baking soda, cinnamon, ginger, nutmeg, and vanilla. Beat until combined. Beat in the shredded carrots. Mixture will be thick. Add flour and oatmeal and beat until just combined.
- Using a medium cookie scoop, spoon the mixture onto the prepared baking sheets. Leave plenty of room for spreading between cookies. For a neater look, roll the scoops between your palms into even balls. Bake for 12 minutes. Set aside to cool completely before forming sandwiches.
- Prepare the icing. In the bowl of an electric mixer (or using a hand mixer), blend all ingredients together until smooth and creamy.
- To assemble the cookies, spoon icing on top of half the cookies, then top with the remaining cookies. For a fancier look (as pictured), pipe the filling in a circle using a large star tip such as a Wilton 1M.
- Make the cookies as directed and store in the freeze. Make the filling and assemble just before serving.
- (You can actually freeze these completely assembled, but it's better to freeze without the filling.)
If you liked this recipe, you’ll also love:
Some more great Rosh Hashanah Desserts:
Tools used in this recipe:
Thanks for stopping by! Happy cooking and baking… -Miriam
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