Carrot and Orange Buttercream Sandwich Cookies
Serves: 3 dozen
  • Carrot Cookie Ingredients:
  • 1 cup steamed, pureed carrots
  • 1 cup Turbinado sugar
  • 1 cup butter, melted
  • 1 egg, slightly beaten
  • 2¾ cups all purpose flour (plus more for rolling)
  • ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp vanilla
  • zest of 1 lemon
  • Orange Buttercream Ingredients:
  • ½ cup butter, room temperature
  • 3 - 4 cups icing sugar
  • 2 tbsp Grand Marnier or other orange-flavoured liqueur
  • zest of 2 oranges
  • 3 tbsp orange juice
  1. In bowl of stand mixer, blend butter and sugar until smooth.
  2. Add in egg, carrots, vanilla, and lemon zest. Thoroughly blend
  3. In a large, separate bowl, whisk together flour, baking powder & soda, salt.
  4. Add in small batches to wet ingredients in stand mixer. Process between each addition.
  5. Once all ingredients are incorporated (dough will be sticky), cover and refrigerate overnight.
  6. While dough is chilling, whip up buttercream icing by combining: all Orange Buttercream ingredients in a bowl (start with just 3 cups of icing sugar and add more to reach desired consistency).
  7. Refrigerate.
  8. In small batches (dough warms quickly, so keep it in refrigerator when not working with it), roll out dough on floured surface to approximately ⅛ inch thick.
  9. Using floured cookie cutter, cut out desired shapes and transfer to ungreased cookie sheet..
  10. Bake for approximately 15 minutes at 350 degrees.
  11. Transfer to wire rack to cool completely before assembling.
  12. Once cooled, spread approximately 1 tablespoon of icing onto bottom of one cookie and place a second cookie on top to create sandwich effect.
  13. Use the tip of a butter knife to gently smooth edges of cookies.
  14. Refrigerate cookies or store in a cool place in an airtight container.
Recipe by My Wife's Muffin at