Carrot Cake Sandwich Cookies

For the ultimate carrot cake/cookie combination, try Carrot Cake Sandwich Cookies! These chewy carrot cake cookies are sandwiched with a sour cream buttercream to make them the most delicious cookies ever!  Okay, there are others I love as much, but these are right up there!  And, they are perfect for Easter…for some reason carrot cake and Easter go together in my mind, so these cookies should be a part of your menu plan!

The cookies have all of the warm spices you’d expect in carrot cake:  allspice, cinnamon and ginger.  They include the rich flavor of dark brown sugar and get their texture from the grated carrots and old-fashioned oats.  When you bake them, they have a crunchy but flaky exterior and a chewy, soft interior.  The buttercream is sour cream-based so that cuts down on the sweetness.  

The combination is a glorious explosion of flavors and textures in your mouth!  Hello!!

So, where to begin?  Let’s start with the cookies…cream together the butter and sugars and then add the eggs and vanilla.  Simple so far, right?

Whisk together all of the dry ingredients and gradually add them to the butter mixture.  Beat in oats, carrots and pecans and scoop the batter into round balls.  Place them on the prepared baking sheet and press them to around 1/2-inch thickness.  Bake them and let cool.

Now for the buttercream…in a stand mixer, beat the butter with sour cream, vanilla and salt and then add some of the confectioners’ sugar.  Mix in more sour cream and the remaining confectioners’ sugar.  

Place the buttercream into a piping bag that has a round or open star tip and place a dollop of buttercream on the flat side of a cookie.  Press a similar-sized cookie on top of the buttercream.

I like to arrange my cookies ahead of time so that the pairs of cookies that will make up each sandwich are next to each other.  That saves time trying to find the right sized cookie to place on top of the buttercream.

Refrigerate the cookies until you are ready to serve them.

These cookies are delicious straight out of the refrigerator, but can also stand at room temperature for 15 or 20 minutes before serving.

Enjoy these delicious morsels!

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Lastly, if you make Carrot Cake Sandwich Cookies, be sure to leave a review down below at the bottom of this page (stars are also appreciated)! Above all, I love to hear from you and always do my best to respond to each and every review. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Carrot Cake Sandwich Cookies

Makes: 22 sandwich cookies

Prep Time: 15 minutes

Bake Time: 25 minutes

Total Time: 50 minutes



  • 1 cup unsalted butter, softened
  • 1 & 1/4 cups firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs , room temperature
  • 2 tsp vanilla extract
  • 2 & 3/4 cups all-purpose flour
  • 1 & 1/2 tsp ground cinnamon
  • 1 teaspoon (3 grams) kosher salt
  • 3/4 tsp baking soda
  • 1/2 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1 & 1/2 cups old-fashioned oats
  • 1 cup lightly packed grated carrot (approximately 1 large carrot)
  • 1/2 cup finely chopped pecans

Sour Cream Buttercream:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup sour cream, divided
  • 1/2 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 3 cups confectioners’ sugar, divided



Preheat oven to 350°F. Line several baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cinnamon, salt, baking soda, allspice, and ginger. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in oats, carrots, and pecans. Using a 1½-tablespoon scoop, scoop dough (about 28 grams each). Using floured hands, roll each dough scoop into a smooth ball; press into a disk (2 inches in diameter and 1/2-inch thick). Place 2 inches apart on prepared pans.

Bake until edges are golden brown, 11 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Sour Cream Buttercream:

In the bowl of a stand mixer fitted with the paddle attachment, beat butter until smooth, about 1 minute. Add 1/4 cup sour cream, vanilla, and salt, beating just until combined. Add 1 & 1/2 cups confectioners’ sugar, beating until combined. Beat in remaining 1/4 cup sour cream. Add remaining 1 & 1/2 cups confectioners’ sugar, beating until smooth and fluffy.

To Assemble:

Place Sour Cream Buttercream in a piping bag fitted with ½-inch round piping tip (Wilton 1A). Pipe a large dollop of buttercream onto flat side of half of cookies, leaving a 1/4-inch border. Place remaining cookies, flat side down, on top of buttercream, pressing lightly to push buttercream to edges of cookies. Cover and refrigerate until ready to serve. Let stand at room temperature for 10 to 15 minutes to soften slightly before serving.

Recipe by Bake from Scratch


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