Description
Delight in these moist and flavorful Carrot Cake Sandwich Cookies, featuring spiced carrot-infused cookies loaded with oats, raisins, coconut, and pecans, filled with a luscious cream cheese frosting boasting hints of citrus and ginger. Perfect for a sweet treat or special occasion.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter (113 grams, room temperature, 1 stick)
- ½ cup coconut oil (114 grams)
- 1 cup brown sugar (213 grams)
- ¾ cup granulated sugar (150 grams)
- 2 teaspoons kosher salt (6 grams)
- 1½ teaspoons pure vanilla extract (6 grams)
- 2 large eggs (50 grams each, room temperature)
- 1¾ cup all-purpose flour (210 grams)
- ½ cup bread flour (60 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon baking powder (4 grams)
- 1½ teaspoons ground cinnamon (5 grams)
- 1½ teaspoons apple pie spice (5 grams)
- 1 teaspoon ground ginger (3 grams)
- 1 cup old-fashioned oats (100 grams, slightly ground)
- ¾ cup sweetened shredded coconut (64 grams)
- 3 cups grated carrots (270 grams, about 9 carrots before squeezing)
- ¾ cup golden raisins (128 grams)
- ¾ cup chopped roasted pecans (86 grams)
Cream Cheese Frosting
- 1¼ cup powdered sugar (141 grams)
- 8 ounces cream cheese (227 grams, room temperature, 1 brick)
- 5 tablespoons unsalted butter (71 grams, room temperature)
- 2 tablespoons sour cream (28 grams, room temperature)
- ½ teaspoon pure vanilla extract (2 grams)
- ¼ teaspoon ground ginger
- ½ teaspoon kosher salt
- ½ lemon (juiced and zested)
- ½ orange (juiced)
Instructions
- Prep Oats: Pulse the old-fashioned oats in a food processor 3-5 times until they are broken down to about half their original size, but not fully ground. Set aside.
- Prepare Carrots: Grate the carrots and place them on 3-4 layers of paper towels. Cover with additional paper towels and tightly roll up, squeezing to extract as much moisture as possible. Set aside.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat together the unsalted butter, coconut oil, brown sugar, and granulated sugar at medium speed for about 3 minutes until the mixture is light and fluffy.
- Add Flavorings: Mix in the kosher salt and vanilla extract, beating for another 2 minutes until the batter is smooth and fully incorporated.
- Incorporate Eggs: On medium-low speed, add eggs one at a time, scraping down the bowl after each addition, mixing about 30 seconds per egg just until fully incorporated.
- Sift Dry Ingredients: In a separate large bowl, sift together all-purpose flour, bread flour, baking soda, baking powder, ground cinnamon, apple pie spice, and ground ginger.
- Combine Flour and Wet Ingredients: Add the sifted dry flour mixture to the mixer bowl in one addition and mix on low speed until no dry flour remains, being careful not to overmix to avoid toughness in cookies.
- Add Mix-Ins: Add the pulsed oats, shredded coconut, grated carrots, golden raisins, and chopped pecans to the dough and mix on the lowest speed just until everything is evenly incorporated.
- Refrigerate Dough: Cover the cookie dough and refrigerate for 30 minutes to chill and firm up before baking.
- Preheat Oven: While dough chills, set oven rack in the middle position, preheat oven to 350°F (175°C), and line two baking sheets with parchment paper.
- Scoop Cookies: Using a #40 scoop (about 2 tablespoons), drop cookie dough portions spaced approximately 2 inches apart onto the prepared baking sheets.
- Bake Cookies: Bake for 12-15 minutes, rotating pans halfway through to ensure even baking. Cookies should have slightly darker edges with soft centers.
- Cool Cookies: Let cookies cool on the baking sheet for 1 minute before transferring to wire racks to cool completely.
- Make Frosting: In a clean stand mixer bowl with paddle attachment, cream together powdered sugar, cream cheese, and butter on medium speed for 3 minutes until light and fluffy.
- Add Remaining Frosting Ingredients: Beat in sour cream, vanilla extract, ground ginger, salt, lemon juice and zest, and orange juice on medium speed until smooth and fully incorporated, about 1 minute.
- Frosting Storage and Use: Use frosting immediately or refrigerate in an airtight container for up to 3 days. Bring to room temperature and whisk again before use if chilled.
- Assemble Sandwich Cookies: Spread about 1½ tablespoons of cream cheese frosting onto the flat side of 24 cookies, then sandwich with a second cookie, pressing gently to adhere.
Notes
- Make sure to squeeze the grated carrots well to avoid excess moisture affecting cookie texture.
- Do not overmix the dough after adding dry ingredients to keep cookies tender.
- The slightly ground oats provide a nice texture without being chewy or gritty.
- The cream cheese frosting pairs perfectly with the spices and citrus for a balanced sweetness.
- If preparing frosting ahead, bring it back to room temperature and re-whip before assembling the sandwiches.
- Cookie dough can be refrigerated overnight for better flavor development if desired.
- Store assembled sandwiches in an airtight container in the refrigerator and consume within 3 days for optimal freshness.
