Description
Delightfully moist and flavorful carrot cake cookies filled with grated carrots, oats, coconut, and raisins, sandwiched with a smooth cream cheese frosting. These bite-sized treats combine the classic taste of carrot cake with the convenience of a cookie, perfect for snack time or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened shredded coconut
- 1 cup California raisins
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper and set aside to ensure cookies don’t stick.
- Cream Butter and Sugars: In a large bowl or using a stand mixer, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture becomes light and fluffy, creating a well-aerated base for the cookies.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, mixing well until all ingredients are thoroughly combined.
- Mix Dry Ingredients: Add all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt into the wet ingredients. Mix until you achieve a uniform dough.
- Fold in Carrots, Coconut, and Raisins: Gently stir in the finely grated carrots, unsweetened shredded coconut, and California raisins to distribute evenly throughout the dough.
- Portion Dough: Using a tablespoon-sized cookie scoop, drop dough balls spaced about 2 inches apart on the prepared baking sheets. The dough will be sticky; smooth the edges with damp hands if desired for a neater shape.
- Bake Cookies: Bake in the preheated oven for 9-10 minutes, until the edges start to brown and the tops lose their shiny appearance.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Using an electric mixer, whip together softened cream cheese, softened butter, and vanilla extract until smooth and creamy.
- Add Powdered Sugar: Gradually add powdered sugar while continuing to whip the mixture after each addition until the frosting is smooth and fluffy.
- Assemble Cookies: Using a tablespoon-sized scoop, place about 1 tablespoon of frosting onto the smooth side of one cookie. Sandwich it with another cookie’s smooth side, gently pressing to spread the frosting evenly between.
- Set Frosting: Let the assembled cookies sit for 1-2 hours so the frosting can set properly, enhancing texture and flavor.
- Store Cookies: Store sandwich cookies in an airtight container layered with wax paper in the refrigerator for 5-7 days to maintain freshness.
Notes
- The dough is sticky—dampening your hands can help shape the cookies more easily.
- For a smoother frosting application, ensure both cream cheese and butter are fully softened before mixing.
- Cookies can be stored in the fridge for up to a week and can be frozen for longer storage.
- Use parchment paper for easy cleanup and to prevent cookies from sticking to the baking sheets.
- Make sure cookies are completely cool before frosting to prevent melting.
- Adjust baking time slightly if your cookies are larger or smaller than tablespoon-sized.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: carrot cake cookies, cream cheese frosting, carrot cookies, sandwich cookies, holiday cookies, baked treats
