Carrot Cake Cookie Sandwiches
For the cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
2 cups rolled oats
1½ cups finely grated carrot
1 cup raisins
For the cream cheese frosting:
8 ounces cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
Line cookie sheet with parchment paper. In a large bowl, beat butter and both sugars on medium speed until light and fluffy (about 4 minutes). Add eggs and vanilla; beat on medium speed until combined. In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; stir to combine. Gradually add the dry mixture to the butter mixture. Mix on low speed until just blended. Stir in oats, carrots and raisins. Chill until firm, at least 1 hour.
Preheat oven to 350 degrees. Shape tablespoons of dough into balls and place 2 inches apart on prepared cookie sheet. Bake 14 minutes until brown and crisp, rotating halfway through. Transfer to a wire rack to cool completely.
For the frosting, place cream cheese in a mixer and beat until smooth. Gradually add butter and continue beating until smooth. Sift in confectioners' sugar and beat until smooth. Add vanilla and stir to combine.
Spread 2 teaspoons frosting onto flat sides of half the cookies. Sandwich together with remaining cookies. Cookies can be refrigerated in airtight container for up to a week.
Makes about 2 dozen.
Freezeworthy: No. They'll get sticky and fall apart.
Submitted by Susan Laws, Land O'Lakes
Loading...