I scoured Pinterest for a dessert recipe to make for Easter this year, and found this gem: Carrot Cake Cookie Sandwiches from Liz at A Whisk and a Prayer.
You know what these remind me of?
Little Debbie Oatmeal Creme Pies.
But with a carrot cake twist. Carrot cake feels festive for Easter, too. ...Is that just because bunnies eat carrots? Is that where I am getting the tie in? Whatever.
Just make these. They are awesome!
Plus, you can call them WHoopie Pies! Which are just a cookie sandwich. And if your sister is anything like mine, she will repeat that name over and over as if it is the funniest cookie name in the world. It very well might be. Whoopie!
On to the recipe:
Get the specifics here from the recipe I mentioned above:
Whisk and a Prayer: Carrot Cake Cookie Sandwiches
And the Cream Cheese frosting used is Martha's, so you know it's good.
This recipe makes about 32 cookie sandwiches. (Or about 64 single cookies)
I definitely recommend using a Silpat or parchment paper as mentioned, instead of just a greased cookie sheet. I speak from the experience of my first batch crumbling and breaking a bit, when I tried to pry them off the greased cookie sheet with a spatula. Literally. Pry. My arm muscles are a bit sore. Live and learn.
And also do allow time to throw the cookie dough in the fridge for about an hour before baking. This will help keep them puffy, and not spread out too flat while baking.
Willy Wonka over here decided to make about a million of these to bring to an Easter brunch...!
Once the cookies are totally cooled, mix up the frosting and also chill that for a bit until it firms up some.
The frosting tends to be a bit thin, and you want it set up so it will stay nicely between the cookies when you make the sandwiches.
Store cookie sandwiches in the fridge if not serving in the couple hours after preparing.
Yum! These are delicious, and a perfect combination between a cookie and carrot cake!!