Crumb Of The Month (April)...Carrot Cream Cheese Sandwich Cookies

Ok ladies and gents, I have decided to do a little something new around the blog to highlight my favorite or loved one's favorite sweet treat of the month. This will be the first posting, and I must say, this cookie won the competition pretty easily! My friend who ordered the banjo cookies, ordered some sandwich cookies as well, and so I got to get a little creative with my recipes and I made these to-die-for carrot sandwich cookies! I think you may possibly need to drop what you are doing and get in the kitchen to start making them-yum, yum, yum!
The thing about SANDWICH cookies is that they are the perfect combination of moist dough and creamy frosting, they are likely the best combination of the two. Cupcakes and cake cannot hold a candle to sandwich cookies in my opinion, so give these a try!

Here is the recipe: this recipe will make approximately 12-15 sandwich cookies

1/2 cup packed light-brown sugar
1/2 cup granulated sugar
1 stick unsalted butter, room temp
1 large egg
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup finely grated carrots
1/2 cup toasted pecans
8 ounces cream cheese, room temperature
8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. With electric mixer, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in carrots & pecans. Chill dough in refrigerator until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes. Transfer to a wire rack to cool. 
  4. For Frosting, cream together cream cheese and butter, mix in vanilla until combined. Add in powdered sugar until smooth and creamy.
  5. Match up 2 cookies of equal size, slather on your desired amount of frosting and SANDWICH together!  
Well, as always...happy baking, happier eating!


  1. Do you make these and ship them????? That's my kind of baking!!!!!
    And, Carolyn's cookies were amazing and brought a tear to her eyes when she opened them!!!!
    Hugs and Love!!!!

  2. Hey Lynnie! I can definitely ship some varieties. Now that it is getting warmer, I can only ship non-dairy based sandwich cookies. I am so happy she liked the cookies! Hope you had a good weekend!


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