Carrot Cake Cookies

Carrot Cake Cookies

1 C. packed light-brown sugar

1/2 lb. (2 sticks) unsalted butter, room temperature

2 large eggs, room temperature

1 t. pure vanilla extract

1 1/2 C. all-purpose flour

1 t. baking soda

1 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/2 t. ground nutmeg

1/2 t. ground ginger

2 C. old-fashioned rolled oats

1 1/2 C. finely grated carrots (about 3 large carrots)

1 C. raisins

Cream Cheese Frosting (below)

Preheat oven to 350° F. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugar and butter; beat until light and fluffy, about 2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins.

Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Makes about 25 sandwiches

Cream-Cheese Filling
Makes about 2 cups

8 oz. cream cheese, room temperature

8 T. (1 stick) unsalted butter cut into pieces, room temperature

1 C. confectioners’ sugar

1 t. pure vanilla extract

Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften the cream cheese. Gradually add the butter, and continue beating until smooth and well blended. Sift in the confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Source: Martha Stewart Living


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