Carrot Cake Sandwich Cookies

Easy to make carrot cake sandwich cookies. Start with refrigerated sugar cookie dough and add carrots and spices. Frost with a can of cream cheese frosting.

Carrot Cake Sandwich Cookies

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup grated carrots, about 2 medium carrots

  • 2

    tablespoons firmly packed dark brown sugar

  • ½

    teaspoon ground ginger

  • ½

    teaspoon ground cinnamon

  • cup raisins

  • 1

    (16.5 ounce) package refrigerated sugar cookie dough

  • Cream Cheese Icing


oss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture. Tear cookie dough into pieces, and stir into carrot mixture until well combined. Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. Dough should make 24 cookies. Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool. Turn half of cookies over, bottom sides up. Spread each with 1 tablespoon chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies. Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough. To switch it up a bit, you could also add crushed pineapple to the icing centers. These cookies would also be good if you used cinnamon raisin cookie dough.


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