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–+ servings
Benjamin

Moist & Chewy Carrot Cake Cookies

These Carrot Cake Cheesecake Sandwich Cookies are the perfect fusion of soft, spiced carrot cookies and a luscious cheesecake filling. Each bite is packed with warm cinnamon, nutmeg, and ginger, while the creamy, tangy filling balances the sweetness beautifully. Perfect for Easter, fall gatherings, or as a special homemade treat, these cookies are guaranteed to impress!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 12 sandwich cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling:
  • ⅔ cup brick cream cheese at room temperature
  • 2 ½ tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract
For the Carrot Cookies:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ½ cup packed light brown sugar
  • ⅓ cup granulated sugar
  • ½ cup grated carrots blotted to remove moisture
  • 1 teaspoon pure vanilla extract
  • 1 large egg at room temperature

Method
 

  1. In a bowl, mix cream cheese, sugar, and vanilla until smooth. Chill the filling while preparing the cookies.
  2. In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a separate large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
  4. Mix in the grated carrots, vanilla, and egg until combined.
  5. Gradually fold in the dry ingredients until a soft dough forms. Chill for 30 minutes.
  6. Preheat oven to 350°F and line a baking sheet with parchment paper.
  7. Drop spoonfuls of dough onto the sheet and bake for 10-12 minutes, until edges are golden.
  8. Cool completely before assembling the sandwiches.
  9. Spread or pipe the cheesecake filling onto one cookie and top with another to create a sandwich.
  10. Refrigerate for 15 minutes before serving for the best texture.

Notes

  • Store cookies in an airtight container in the refrigerator for up to 3 days.
  • Let cookies sit at room temperature for a few minutes before serving for the best flavor.
  • You can add chopped nuts or raisins for extra texture.
  • Freeze unassembled cookies for up to 2 months and thaw before adding the filling.

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