Celebrating 150th post on MASALAKORB with Carrot Cake Sandwich Cookies Recipe…Woo Hoo!! My blogging journey for the past 16 months has been very exciting and I enjoy it a LOT. I can’t wait to see what the next 150 blog posts bring! It’s always nice to use these milestones to look back at your progress. Do have a look at my 50th and 100th blog posts.
Carrot Cake Sandwich Cookies Recipe is quite simple to make!! These sweet springtime treats are hard to resist for carrot cake lovers like me! A cross between cupcakes and cookies, carrot cake-flavoured cookies are sandwiched together with tangy cream cheese frosting, each fluffy-soft or crispy, cinnamon-spiced bite is a bit of bliss. Is your mouth already watering?
And as much as I love cake in general, sometimes it’s fun to try a new spin on a classic dessert. That’s why I was so excited when I came across this Carrot Cake Sandwich Cookies Recipe. I adapted the basic recipe from Martha Stewart and tweaked it to create my own version of the Carrot cake sandwich cookies Recipe to suit our taste.
The cookies themselves are very cake-like, tender, sweet, and delicious all on their own but even better when sandwiched with some cream cheese frosting. This filling is only the best type of frosting ever. Okay, perhaps that’s my opinion, but I think you’ll agree that this cream cheese filling is a perfect complement to the cinnamon-spiced, carrot-studded cookies. Cream cheese frosting is a must when it comes to carrot cake, so if you want to have only less frosting, you can also make a simple cream cheese glaze to drizzle over the cookies. The glaze also gives the cookies the perfect sweet finish! Choice is yours!!
Carrot Cake Sandwich Cookies Recipe requires a little extra work of grating the carrots, but the end result is absolutely worth the effort! These cookies are packed with finely shredded carrot to keep them moist, with a touch of spice from cinnamon and nutmeg. This cake like cookie gets a slightly chewy texture with help from oatmeal and brown sugar, and its cream cheese frosting is just divine! You can also add some nuts or raisins if you wish to.
You’re going to love these cookies for spring parties, Easter feasting, and any occasion that calls for something sweet and a little unique. I’m sure children will be very fond of these and they will be a hit in any kids party!!
Ready for the springtime recipe that you will want to make over and over again? All that carrot and oatmeal makes them a healthy indulgence anyway, right? Yes, it’s like turning a healthy, nutritious thing into candy, but don’t we all deserve that every once in a while? I definitely think so! Especially when the end result are these delicious, cake-like carrot cake cookies!
Okay here we go: Carrot Cake Sandwich Cookies Recipe!!…..Heaven in a cookie!!
Step-by-Step process for
Carrot Cake Sandwich Cookies Recipe:
- Preheat oven to 350 degrees Fahrenheit (175 degree celsius). Line two baking sheets with parchment paper, set aside.
Make the filling:
- With an electric mixer, beat cream cheese and butter until smooth. Add sugar, lemon juice and lemon zest; beat until combined.
- Add powdered sugar; beat at low speed for 1 minute or until well combined (do not overbeat).
- Cover and chill in a refrigerator until firm for at least 30 minutes.
Meanwhile, make cookies:
- In a large bowl, add butter (melted), sugars, vanilla extract, egg yolk and whisk until well combined.
NOTE: The picture below doesn’t show melted butter, I had to redo it but forgot to click!! So you please melt the butter and use.
- In a medium bowl, whisk together flour, cinnamon, nutmeg and salt.
- Add flour mixture to butter mixture, stir until combined.
- Grate carrots and set oats aside.
- Mix in oats, carrots, and raisins or currants ( I have used raisins). I made one batch with and one batch without raisins.
- Drop dough by level celecoxib online tablespoons, 2 inches apart, onto prepared baking sheets.
- Gently pat dough with the palm of your hand to form 2-inch circles.
- Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes.
- Remove trays from oven and let stand for 3 minutes.
- Transfer cookies to a wire rack to cool completely.
- Turn half the cookies over, bottom side up and dollop each with about 1 teaspoon of chilled cream-cheese filling.
- Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
NOTE: I had prepared 2 batches. I let one batch brown a bit as I like my cookies crispy. So, you can turn off the oven accordingly!!
- For The Filling:
- 60 grams cream cheese room temperature
- 60 grams unsalted butter room temperature
- ¼ cup confectioners' sugar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon lemon zest
- For The Cookies:
- ½ cup 1 stick unsalted butter, melted
- ½ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon Vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup rolled oats
- ¾ cup packed finely grated, peeled carrots
- 1/3 cup dried currants or raisins
- Preheat oven to 350 degrees Fahrenheit (175 degree celsius) . Line two baking sheets with parchment paper and set aside.
- Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar, lemon juice and lemon zest and beat until combined. Add powdered sugar and beat at low speed for 1 minute or until well combined (do not overbeat). Cover; chill in a refrigerator until firm, at least 30 minutes.
- Meanwhile, make cookies: In a large bowl, add sugars, egg yolk, vanilla extract, and whisk until well combined. In a medium bowl, whisk together flour, cinnamon, nutmeg and salt. Add flour mixture to butter mixture, stir until combined. Mix in oats, carrots, and raisins or currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Gently pat dough with the palm of your hand to form 2-inch circles. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes.
- Remove trays from oven and let stand 3 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up and dollop each with about 1 teaspoon of chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
2. After scooping dough onto baking sheets, gently pat it down so that cookies bake generally flat.
3. When assembling the cookie sandwiches, press together gently so filling flattens and spreads all the way out to the edges.
4. If your carrot pieces are too thick, they won't have time to adequately soften in these cookies because they don’t bake for long like a cake.
5. If you don't like citrus in your carrot cake, feel free to reduce or omit it.
6. The next time I make this recipe, I plan to try substituting half of the all-purpose flour with whole wheat flour for an even healthier variation.
I’m so obsessed with cream cheese frosting, I have already posted a recipe with it….Do check out my Blueberry Cupcakes With Cream Cheese Frosting.
And many more to come!!…..Stay Tuned!!
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