Carrot Cake Cookie Sandwiches with Cream Cheese Buttercream Recipe

Introduction

These Carrot Cake Cookie Sandwiches bring together the best of two worlds: soft, spiced carrot cake-flavored cookies paired with a light and creamy cream cheese buttercream. Perfect for a cozy afternoon treat or a unique dessert to share with friends and family.

Ingredients

• 1/2 cup unsalted butter, browned
• 1/4 cup + 2 tablespoons granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup finely grated carrot (2-3 medium carrots)
• 1/3 cup shredded sweetened coconut
• 1/2 cup unsalted butter, softened (for buttercream)
• 1/4 cup cream cheese, chilled
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract (for buttercream)
• 1 tablespoon heavy cream

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking and ensure easy removal.
2. Step 2: In a mixing bowl, combine the browned butter, granulated sugar, and brown sugar until well mixed. Add the egg and vanilla extract, mixing until smooth. In another bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add these dry ingredients to the wet mixture along with the grated carrots and shredded coconut. Stir until fully incorporated.
3. Step 3: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes or until the edges turn just golden. Remove from oven and let cool completely.
4. Step 4: While the cookies cool, prepare the cream cheese buttercream. Beat the softened butter and chilled cream cheese together in a bowl until creamy. Gradually add the powdered sugar while mixing on low speed until combined. Mix in the vanilla extract and heavy cream, then beat everything until the frosting is light and fluffy.
5. Step 5: Once cookies are completely cooled, spread or pipe the cream cheese buttercream onto one cookie half. Top with another cookie half to create a sandwich. Repeat with remaining cookies.

Tips & Variations

• For extra texture, you can add finely chopped walnuts or pecans to the cookie dough.
• Use chilled cream cheese for a firmer, more stable frosting that’s easier to pipe.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly and adjust to taste.
• Swap out the shredded coconut with raisins or chopped dried pineapple for a tropical twist.

Storage

Store the assembled cookie sandwiches in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15 minutes before serving to soften the buttercream. You can also freeze the cookies (unfrosted) for up to 2 months; thaw completely before adding the frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of browned butter for the cookies?

Yes, you can use regular melted butter, but browning it adds a rich, nutty flavor that enhances the taste of the carrot cake cookies.

How do I prevent the cream cheese buttercream from being too runny?

Make sure the cream cheese is chilled and the butter is softened but not melted. Beat the frosting well to incorporate air, and add powdered sugar gradually to reach the desired consistency.

Carrot Cake Cookie Sandwiches with Cream Cheese Buttercream Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

Delight in these soft and chewy Carrot Cake Cookie Sandwiches, featuring spiced carrot cake cookies packed with rolled oats and shredded coconut, sandwiched together with a light and fluffy cream cheese buttercream frosting. Perfect for a comforting treat that combines familiar carrot cake flavors in a portable, sandwich-style cookie.

• Author: lucas
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 cookie sandwiches (24 cookies) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1/2 cup unsalted butter, browned
• 1/4 cup + 2 tablespoons granulated sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 3/4 cup finely grated carrot (2–3 medium carrots)
• 1/3 cup shredded sweetened coconut

For the Cream Cheese Buttercream

• 1/2 cup unsalted butter, softened
• 1/4 cup cream cheese, chilled
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon heavy cream

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to ensure the cookies won’t stick and for easy cleanup.
2. Prepare Cookie Dough: In a mixing bowl, combine the browned butter, granulated sugar, and brown sugar until well mixed. Add the egg and vanilla extract, mixing until smooth. In a separate bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture along with the grated carrots and shredded coconut, stirring until fully incorporated into a soft dough.
3. Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake at 350°F (175°C) for 10 minutes or until the edges are just golden. Remove from the oven and allow cookies to cool completely on a wire rack before assembling.
4. Make Cream Cheese Buttercream: While the cookies cool, beat the softened butter and chilled cream cheese together in a mixing bowl until creamy and smooth. Gradually add powdered sugar while mixing on low speed to avoid powder clouds, then increase speed and mix until combined. Add vanilla extract and heavy cream, beating until the frosting is light, fluffy, and spreadable.
5. Assemble Sandwiches: Once the cookies are completely cooled, spread or pipe a generous layer of cream cheese buttercream onto the flat side of one cookie. Top with another cookie, gently pressing them together to form a sandwich. Repeat with remaining cookies and frosting. Enjoy or refrigerate to keep fresh.

Notes

• For the browned butter, melt unsalted butter in a saucepan over medium heat and cook until it turns golden brown and smells nutty, then cool slightly before using.
• Ensure cookies are fully cooled before adding frosting to prevent melting and sogginess.
• You can substitute sweetened shredded coconut with unsweetened for a less sweet variation.
• Cookies can be stored in an airtight container in the refrigerator for up to 5 days.
• Allow refrigerated sandwiches to come to room temperature for 15 minutes before serving for best texture.

Keywords: Carrot cake cookies, cream cheese frosting, carrot cake cookie sandwiches, homemade carrot cake cookies, cream cheese buttercream