Carrot Cake Sandwich Cookies
Yield: Makes about 25 sandwiches
Ingredients
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Cookies:
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1 cup
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packed light-brown sugar
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1 cup
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granulated sugar
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1/2 pound (2 sticks)
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unsalted butter, room temperature
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2 large
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eggs, room temperature
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1 whole
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vanilla bean, split and scrape out seeds or 1 teaspoon pure vanilla extract
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2 cups
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all-purpose flour
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1 teaspoon
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baking soda
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1 teaspoon
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baking powder
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1/4 teaspoon
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salt
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1 teaspoon
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ground cinnamon
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1/2 teaspoon
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ground nutmeg
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1/2 teaspoon
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ground ginger
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2 cups
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old-fashioned rolled oats
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1-1/2 cups (about 3 large)
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finely grated carrots
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1 cup
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raisins
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Filling:
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1 pound
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cream cheese
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1 stick
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unsalted butter, softened
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2 cups
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confectioners' sugar
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2 teaspoons
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vanilla extract
Vanilla Selections Options
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1 cup
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finely chopped walnut
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Cooking Instructions
Preheat oven to 350 degrees. Line two baking sheets with silicon baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla beans or vanilla extract, 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 until firm, at least 1 hour.
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, 12 to 15 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.
Equipment List
