Carrot Cake Sandwich Cookies From Southern Living – a delicious recipe with carrot, brown sugar, ground ginger, ground cinnamon, raisins, cream cheese frosting. 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 tablespoons 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.
7
Icing Instructions:
8
,.
9
Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
10
Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.
486
kcal
Calories
24
g
Fat
69
g
Carbs
3
g
Protein
FatCarbsProtein
* 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 12 ingredients. The key ingredients include: 3/4 cup raw carrot, grated (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 From Southern Living 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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