These Carrot Cake Sandwich Cookies are chewy oatmeal treats packed with shredded carrots and cinnamon, filled with a delicious cinnamon cream cheese frosting. Perfect for Spring and traditionally made for Easter celebrations. They are easy to prepare with the option of using canned frosting to save time.
1: Preheat oven to 350°F and line two baking sheets with parchment paper.
2: In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy.
3: Add the eggs and vanilla, mixing until fully incorporated.
4: Add flour, baking soda, baking powder, salt, and cinnamon and mix until barely together.
5: Add the oats and shredded carrots, mixing until everything is evenly distributed.
6: Refrigerate cookie dough for 30-60 minutes.
7: Using a cookie scoop (or roughly 1 1/2 tablespoons), place cookie dough onto prepared baking sheets.
8: Bake at 350°F for 12-14 minutes, until the bottoms are slightly golden brown.
9: Let cookies cool on a wire rack before assembling with frosting.
10: For the cream cheese frosting, mix together the butter and cream cheese until fully combined.
11: Add vanilla and cinnamon, mix, then add powdered sugar and whip for 5 minutes until light and fluffy.
