Yum! They are soft, chewy and have a delicious, creamy middle. I dare you to just eat one!
Actually, I’m not usually a fan of non-chocolate cookies but these were awesome! I could not stop eating them!
My kids thought it was weird that I was putting carrots into my cookie dough but after they tried a cookie they weren’t saying anything but YUM! I didn’t opt to put raisins in these cookies, but if that is your thing then be my guest!
Carrot Cake Sandwich Cookies with Cream Cheese Frosting:
Makes about 10 sandwich cookies
Carrot Cake Cookies Ingredients
- 1/2 cup butter, melted
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla
- 2/3 cup finely grated carrots
- 1/4 cup applesauce
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 cup old fashion oats
- 1/2 cup raisins (optional)
Cream Cheese Frosting Ingredients:
- 4 oz cream cheese
- 1/2 tsp vanilla
- 1/4 cup butter
- 2 cups powdered sugar
Carrot Cake Sandwich Cookie Recipe Instructions:
- In a medium bowl, whisk together the butter, sugars and vanilla until smooth. Gently stir in the carrots and applesauce.
- Add the flour, salt, baking powder, baking soda and cinnamon into the wet ingredients. Stir gently with a spatula until combined.
- Fold in the oats and raisins, if desired.
- Form dough into uniform balls (I used about 1 1/2 tbsp of dough for each cookie) and place on parchment lined baking sheet.
- Bake at 350° F for 10-12 minutes. Let cool for 2 minutes. Then carefully remove parchment and cookies from pan and let cool on counter for 15 minutes.
- While cookies are baking and cooling, prepare the frosting. Use a hand mixer to beat the cream cheese, butter and vanilla together until creamy. Add in powdered sugar 1/2 cup at a time and beat until desired consistency.
- Spread cream cheese frosting between two cooled cookies. Repeat with the rest. Eat and enjoy! Store extra cookies in an airtight container. (These cookies freeze well)
Who Invented The Sandwich Cookie?
The original sandwich cookie is over 100 years old! Back in 1908, the first sandwich cookie was manufactured by Sunshine Biscuits and it was called Hydrox, which was a cream-filled chocolate sandwich cookie. In a weird transfer of ownership of Sunshine biscuits from Keebler to Kelloggs and in a transfer of a new name to “Droxies”, the original sandwich cookie is no longer in production. However, since then Oreo has gobbled up market share in the sandwich cookie industry. No one really knows when homemade sandwich cookies began to hit kitchens across the world, but what we found was they first appeared decades ago with some family recipes dating back to the 1950s!
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How Do You Store Sandwich Cookies?
You’re going to want to store these sandwich cookies at room temperature in an airtight container like a Tupperware. If you have to stack sandwich cookies, use parchment paper to separate each layer. If you notice the frosting melting while you store them, you can store them in the container in the refrigerator. We’d recommend eating these sandwich cookies as quickly as possible because they are best fresh within the first couple of days. But...if you can’t eat them all that quick, they're still pretty good a handful of days afterward.
Can You Freeze Sandwich Cookies?
Freezing your sandwich cookies is a creative little hack, we came across not too long ago. There are a few different ways of doing this, but the best way is outlined below.
1. Make your sandwich cookie recipe like you would normally
2. Chill your sandwich cookie dough in the fridge for 30-40 minutes. You’re going to want to make sure it’s cold enough for the next step.
3. Using an ice cream scoop (uniformity is important), scoop cookie dough into balls and roll them so they are nice and round.
4. Place each sandwich cookie dough ball on a cookie sheet. Don’t worry about having them be crowded together. They won’t expand in the freezer like they do in the oven.
5. Put the cookie sheet with all your nicely rounded cookie dough balls into the freezer for at least one hour. You want them to be slightly frozen, but not ultra-frozen. The goal here is for the cookie dough balls to maintain their shape for the next step.
6. This part is important: GENTLY remove semi-frozen cookie dough balls off the cookie sheet and place in a Ziploc bag. The good kind. Don’t go cheap. Place them in the freezer and you’re good to go. It’s really important to write the date on the bag, along with how long to cook, and what temperature.
7. How long will they last? Here’s the rule of thumb: The quicker you use them, the better the cake mix cookie turns out. I’ve re-used some of these after 6 months in the freezer (but they just didn’t turn out as well). After 3 months, the quality of the cake mix cookie really declines.
8. To bake them after they’ve been frozen, just place the frozen dough ball on a cookie sheet, let them come to room temperature (about 20 minutes), then bake according to the instructions that came with the original recipe.
The Ultimate Guide To The Web’s Best Cake Mix Cookie Recipes
Hey, do you have a baking cookie problem? All right, well, lots of people do. Can we talk frankly about it for a minute? What’s going to happen if your cookie problem continues? What if you can’t help it and it continues to be a thorn in your side?
Now, that’s pretty bleak. But, I want to ask you something else. What would happen if we got this handled? What would your life be like if you could make the most delicious cookies with half the ingredients half the time and half the effort? What would your life be like if you didn’t hesitate or feel anxious every time that recipe rested on the counter-top staring back at you? What would your life be like if you stopped worrying if your neighbors liked your cookies and instead KNEW they loved them?
So, all you need to do is check out our monster recipe list of the best cake mix cookie recipes you can find on the web. We got you covered.