Easy Carrot Cake Sandwich Cookies are perfect for Easter or any time of the year. These crisp sandwich cookies are filled with a cream cheese frosting.
Do you like soft, chewy cookies or cookies with a little snap to them? I like cookies that have a tiny bit of snap. I’ve never cared much for soft cookies.
To me, a soft cookie is just a mini cake with no frosting. These Easy Carrot Cake Sandwich Cookies have a snap and they are delicious.
These Easy Carrot Cake Cookies might not be the most colorful cookies I’ve ever made. I mean, hello there, you plain-looking cookies. Don’t let these cookies fool you. I betcha can’t eat just one.
After creating delicious Red Velvet Sandwich Cookies, I decided to try making cutout sandwich cookies with a carrot cake mix and the same cream cheese filling.
Cream cheese is my favorite frosting/filling/whatever. And, you can’t have a play on a carrot cake without cream cheese frosting.
Did it work? You better believe it. I always try out new recipes on my family. They are brutally honest, in a nice way, of course. We are southern and I did teach them manners.
After tasting these cookies, my grown kids were quick to see who could call dibs the fastest on leftovers.
Easy Carrot Cake Sandwich Cookies
You’ll need a carrot cake mix, one egg, and 1/2 cup butter. Mix well with an electric mixer until the mixture forms a dough. Let the dough rest in the refrigerator at least 20 minutes.
Roll out the dough and cut with a small round cookie cutter. I also used a rabbit cookie cutter to make a few for the grandkids.
Bake at 350º F for eight minutes. Cool for one minute and place on cookie racks to cool completely.
When the cookies are completely cool, frost 1/2 of the cookies with cream cheese frosting and top with the other half of the cookies.
Helpful Hint: Instead of making a sandwich cookie, you can top each cookie with the cream cheese frosting. For me, a sandwich cookie is less messy. If you use a small cookie cutter, you’ll get lots more cookies, of course.
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