These easy carrot cake cookies are soft, moist and filled with cream cheese frosting and topped with white chocolate. Perfect for Easter parties.
When I was a kid, I remember absolutely HATING carrot cake cookies or anything associates with carrot cake, in general.
I COULDN’T understand why someone would take a perfectly good cake or cookie recipe and throw vegetables in it! lol
But now that I am older, I have given carrot cakes and carrot cookies a SECOND CHANCE and surprisingly, I am a big FAN of them now and find myself making them quite frequently!
However, I CAN’T stand carrot cake cookies with raisins and pineapples…YUCK!
I omit those in my recipe but if you like them, feel free to add them in this cookie batter.
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This recipe for carrot cake cookie sandwiches that I am sharing today comes from my dear Mommy.
Even though I refused to eat these carrot cookies as a child, I am now able to finish off the entire batch in less than a day…hahaha.
These carrot cake cookie sandwiches are made from SCRATCH, filled with fluffy cream cheese frosting and topped off with melted white chocolate and little carrot designs that I made out of frosting.
Both these icings dry hard, which makes it easier to carry these cookies to a party or even ship them to family and friends.
These cookies are AMAZING… they are soft, moist and flavorful.
They are filled with aromatic spices and have the texture of a carrot cake but in cookie form.
This easy carrot cake cookies recipe includes shredded carrots, pecans and crystallized ginger, which adds a SLIGHT chewiness but it’s NOT over-whelming!
They always end up being a HIT at parties and picnics and I think they would be a great addition at Easter parties or Easter brunch too.
If you liked this Easter recipe, check out some of these other Easter desserts:
- 2 cups all-purpose flour
- 1¼ cups grated carrots
- ½ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter
- ½ cup shortening
- ¼ cup finely chopped crystallized ginger
- ⅓ cup finely chopped pecans (preferably toasted)
- 1 large egg
- 1 tsp vanilla extract
- 1½ tsp baking powder
- ¼ tsp salt
- ¼ tsp nutmeg
- ¼ tsp cinnamon powder
- Cream cheese frosting(white, orange and green color)
- ½ cup melted white chocolate
- 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.
- Store leftovers in a sealed container in the fridge for up to 2 days.
Well, that’s all for today.
Until next time, tata my lovelies!