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Carrot Cake Sandwich Cookies #SundaySupper

Carrot Cake Sandwich Cookies

Happy Easter! Easter is one of my favorite holidays. In fact, it might be my favorite (don’t tell Christmas!). Yeah Christmas has lots of presents, but it’s in the middle of winter. Yuck! Easter means spring is here. The days are longer and the sun shines more. The daffodils are up and the grass is greener. I love to hear the birds sing. Oh, and I bet one of our backyard bunnies will make an appearance. They are giant – almost the size of cats. They always make me smile 🙂

Candy is pretty stellar at Easter too. So many holidays are all about chocolate, but not Easter. I am stocked up on jelly beans from now to eternity. I even got an Easter basket. Thanks, Mom and Dad!

Carrot Cake Sandwich Cookies

I’ll be spending today coloring eggs, baking a little, hopefully taking a walk (it’s supposed to be 70!), spending time with my parents, and just trying to relax. After all, that’s the best thing about any holiday: taking a break.

Carrot Cake Sandwich Cookies

Carrot cake is another awesome thing about Easter. I’m not sure how the two became so connected but you pretty much can’t have one without the other. These Carrot Cake Cookies are a fun, easy twist on the traditional layer cake. They really do taste just like carrot cake too! Dad proclaimed them his favorite thing I’ve made. The soft, lightly spiced cookies are delightful, especially with the pop of flavor from the raisins. I sandwiched them with traditional vanilla buttercream, but cream cheese frosting or even vanilla ice cream would be killer. Fill them however you like, or don’t fill them at all. It’s up to you! You won’t want to wait for next Easter to make them again!

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies

Makes 24 cookies, 12 sandwiches

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon kosher salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1 cup old fashioned rolled oats
2 sticks unsalted butter
1 cup packed light brown sugar
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup shredded or flaked unsweetened coconut
2 cups grated carrots
1 cup raisins

In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and rolled oats.

In a large bowl cream butter and sugars until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Mix in the vanilla. Add the eggs and mix until once again light and fluffy.

Add the flour mixture and stir until just combined. Add the coconut, carrots, and raisins and stir until evenly distributed. Chill dough in the refrigerator for at least 1 hour and up to overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough onto the sheets, spacing them as far apart as possible. They will spread and may run into each other during baking, but that’s okay. Bake for 15-20 minutes, rotating halfway through, until cookies are mostly set. Cool cookies completely on trays. Once cool, serve or sandwich with frosting. Store unfilled cookies in an airtight container at room temperature for up to 3 days, while filled cookies will need to be stored in the refrigerator. Filled or unfilled cookies may be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months.

Recipe adapted from Cooking Channel

Don’t forget to check out all the other Sunday Supper dishes!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

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Comments

    • Laura says

      I know right? Peanut butter cookies and marshmallow filling is sounding pretty good to me. Happy Easter to you too!

      Reply

  5. Mullallyfam says

    Happy Easter! Thank you for the delicious cookies! We enjoyed them last night before we left for church. Bill’s sister was here and it was a special treat to serve her. The cookies are moist and perfect sweetness. They are so rich but light at the same time. We forced ourselves to cut them in half but wanted to eat more! Thanks again!

    Reply

  11. The Ninja Baker says

    How lucky are you Laura? Bunnies in your backyard! And an Easter basket! And the extra-specail treat of your crazy-good looking carrot cake sandwich cookies. Yum.

    P.s. Birds singing always make my heart spring with joy, too =)

    Reply

  17. Debbie Eccard says

    I love how you make cakes into cookies…so much more interesting. Love these and I haven’t had carrot cake in forever. Look and sound delicious!!

    Reply

  24. Ruby @ The Ruby Red Apron says

    I agree, you can’t have Easter without carrot cake. And a cookie sandwich that tastes like carrot cake… brilliant! Yum!

    Reply

  25. Dionne Baldwin says

    I would take one of your carrot cake sandwich cookies over a piece of carrot cake any day! I’ll have to peek at your post to get the recipe in secret. I don’t want Tay to start asking for backyard bunnies. 🙂

    Reply

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