These soft, chewy, easy carrot cake cookies are filled with fluffy cream cheese frosting and topped off with white melted chocolate and are homemade with simple ingredients.
These cookies are made from scratch and topped off with little carrot designs, making it perfect for Easter Parties. Even though I used to hate anything with carrots as a child, I have come to absolutely love this recipe with it's aromatic spices and yummy texture! They get eaten up too fast! I also enjoy making Carrot Cake and Carrot Cupcakes for family and friends to add some delicious joy to the Easter season.
How to make carrot cake cookies recipe from scratch?
- Cream together- Fats and sugars in a mixing bowl,
- Mix in- Egg and vanilla extract .
- Add in- Dry ingredients and spices.
- Stir in- Crystallized ginger, pecans, and grated carrots.
- Spoon batter- Onto a cookie sheet.
- Bake- Until golden brown along the edges.
- Allow to cool- While you melt white chocolate.
- Pour spoonfuls- Of melted white chocolate on half the cookies then let set.
- Pipe these tops- With green and orange frosting to look like a carrot.
- Make sandwiches- With the other half of the cookies, filling the middle with white icing.
Variations for easy carrot cookies with cream cheese frosting
Try other pipe frosting- You can also use royal icing or glace icing to pipe those little carrots. Both these icings dry hard, which makes it easier to carry these cookies to a party or even ship them to family and friends.
Eat them as is- You can enjoy these cookies without filling them with frosting or even decorating them and they will still taste great!
Try different decorations- Carrots are perfect for the cookie and occasion, but you can always mix it up and try making fondant Spring decorations like bumble bee or honey bee from these Bee Cupcakes or fondant pansies from these Flower Cupcakes.
Use a different filling- The middle of these sandwiches can be filled with other options, such as Chocolate Ganache Frosting, Chocolate Cream Cheese Frosting, White Chocolate Buttercream, or Marshmallow Frosting.
Tips and techniques
Adjust spices- You may like your cookies with more or less cinnamon or nutmeg. Play around with the recipe and see what you like best.
Do not over-mix!- Because it can make the cookies way too chewy instead of that nice texture.
Piping- I like to use Tip #233 for the grass and Tip #12 for the other designs.
Let white chocolate harden- Before applying any frosting, because the chocolate and frosting will mesh together and you won't get a clean looking decoration.
Follow recipe order- Because it is important to cream the fats and sugars first to get the right texture and then follow each of the following steps to get the best turn out. Don't just mix it all together at the same time and expect the same result!
Line cookie sheet- With parchment paper, because it will make clean up easier and your cookies won't ruin by getting stuck to the pan.
Don't over-bake- Because you want them to just be golden on the edges, but not too brown. These cookies should be soft, not like a ginger snap.
Storage of carrot cake sandwich cookies
Fridge- Store leftovers in a sealed container in the fridge for up to 2 days.
Freezer- Store unfrosted cookies in a sealed container for up to 1 month. Thaw and frost, if desired.
More Easter desserts
- Peeps Cake
- Easter Chocolate Nest
- Easter Egg Cake
- Easter Bunny Cake
- Easter Bunny Cake Topper
- Easter Chick Cupcakes
Carrot Cake Cookies
- 2 cups All-purpose flour
- 1¼ cups Grated carrots
- ½ cup Granulated sugar
- ¼ cup Brown sugar
- ¼ cup Butter Unsalted, Room temperature
- ½ cup Shortening
- ¼ cup Crystallized ginger Finely chopped
- ⅓ cup Pecans Finely chopped, Preferably toasted
- 1 Egg Large, Room temperature
- 1 teaspoon Vanilla extract
- 1½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¼ teaspoon Nutmeg powder
- ¼ teaspoon Cinnamon powder
Filling and decoration:
- Cream cheese frosting White, orange and green color
- ½ cup White chocolate Melted
- Tip # 12 Also called the round tip
- Tip # 233 Also called the grass tip
- Piping bags
- In a mixing bowl, cream together butter, shortening, brown sugar and granulated sugar until light and fluffy.
- Add egg and vanilla extract and mix until smooth.
- Add flour, baking powder, salt, cinnamon powder, nutmeg powder and mix until everything is just combined. Do not over-mix!
- Stir in the crystallized ginger, pecans and grated carrots.
- Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15- 18 minutes or until golden brown along the edges.
- Once your cookies have cooled down completely, pour spoonfuls of melted white chocolate on top of half batch of your cookies and let it harden and set (usually takes about 5-10 minutes).
- Fill your piping bag with green icing and attach Tip # 233. Position your green piping bag near the top of the cookie. Hold your piping bag at a 45 degree angle. Squeeze your bag and quickly pull away. And you will end up with “grassy” icing.
- Fill another piping bag with orange icing and attach Tip # 12. Squeeze this piping bag until icing comes out and pull towards you. Wiggle your hand a little while you are pulling away so that you end up with a subtle texture on your “carrots.”
- Fill another piping bag with white icing and attach Tip # 12. Take another cookie and flip it over.
- Squeeze some icing in the center of this cookie.
- Now, just place the other decorated cookie on top of this cookie and press gently so that they both stick together. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.