Carrot Cake Sandwich Cookies

 Carrot Cake Sandwich Cookies are a great pick for lunchboxes and for a sweet snack to enjoy with some tea. They're also really easy to make!

Carrot Cake Sandwich Cookies


- 2 cups of all-purpose flour 

- 1 teaspoon baking powder 

- 1/4 teaspoon salt 

- 2 teaspoons of cinnamon 

- 3/4 cup butter, softened or at room temperature (not melted) 

- 3/4 cup dark brown sugar, packed 

-"1" egg (at room temperature) or substitute

"1" egg and one 

"1" teaspoon vanilla extract. Beat together before adding to the cookie dough mixture. The colder the egg is, the flatter the cookies will turn out while baking.


Preheat the oven to 325 degrees Fahrenheit.  In a large bowl, mix flour, baking powder, and salt with a pastry blender or your hands.  Add butter and cut into the dry ingredients with a pastry blender until the mixture resembles small peas.  Stir in the brown sugar and combine. Add egg(s) (beat first, then add to cookie dough) one at a time and stir just until the batter comes together. If using dark brown sugar, give dough about 2 minutes to chill before mixing in eggs.  A spatula works well for stirring/folding dough at this point. 

Bake for about 12 mins or until edges are lightly browned, but centers are not yet set.  Cool on wire racks for about 5 minutes and then transfer to a wire rack to cool completely.  These cookies are great to serve warm with a glass of milk!

Carrot Cake Sandwich Cookies