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Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

Southern Living SEPTEMBER 2007

  • Yield: Makes 1 dozen sandwiches
  • Prep time: 15 Minutes
  • Bake: 18 Minutes
  • Cool: 15 Minutes


  • 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


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 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.

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.

Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.


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Carrot Cake Sandwich Cookies Recipe