Carrot Cake Sandwich Cookies Recipe With Cream Cheese Frosting | 150th Blog Post
Carrot Cake Sandwich Cookies Recipe to prepare these utterly delicious cinnamon spiced cookies, which is a perfect indulgence with a tangy cream cheese filling.
Servings: 6 to 7....Yields 14 to 15 Sandwich cookies
Ingredients
- 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
Instructions
- 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.
Notes
1. Before being filled with frosting, the cookies can be kept in an airtight container at room temperature for up to four days. The filling can be made ahead and chilled for up to five days.
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.
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.