Carrot Cake Sandwich Cookies – a delicious recipe with carrots, brown sugar, ground ginger, ground cinnamon, raisins. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
2
Tear cookie dough into pieces, and stir into carrot mixture until well combined.
3
Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.)
4
Bake at 350u00b0 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.
5
Turn half of cookies over, bottom sides up. Spread each with 1 Tbsp. chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
6
Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
146
kcal
Calories
37
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3/4 cup grated carrots (about 2 medium carrots), 2 tablespoons firmly packed dark brown sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and more.
Yes, Carrot Cake Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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