Tomorrow, February 3rd is National Carrot Cake Day! What better way to celebrate than to bake carrot cake sandwich cookies. I love to make these because you get the enjoyment of a carrot cake in a small package. These freeze beautifully, so when the urge strikes you for a carrot cake, have one of these little gems.
Carrot Cake Sandwich Cookies
2016-02-01 12:21:47
Ingredients
- 1 cup flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/3 cup light brown sugar
- 1/3 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup grated carrots
- 1 cup chopped pecans
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 375 degrees
- Line two baking sheets with parchment or greased cookie sheets
- Combine flour, cinnamon, baking soda, and salt in a small bowl.
- Beat together the butter, sugars, egg, and vanilla at medium speed until light and fluffy. Mix in carrots, pecans and cranberries. Add flour mixture and beat until combined. Drop by rounded tablespoons on lined cookie sheets. Bake until lightly browned, 12 - 15 minutes. Remove from cookie sheets and cool completely. Make filling, sandwich cookies together with a generous tablespoon of cream cheese. Store cookies in the refrigerator.
Notes
- Filling
- 8 oz. cream cheese, room temperature
- 1/4 cup honey
- Combine and spread between cookies
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