Carrot Cake Sandwich Cookies

Makes about 24 cookies

We love these cookies for any day of the week, but they are extra special for Easter and other celebrations. Make these cookies a day or two before you plan to serve them. The cookies and icing will meld, and the icing itself will firm up to make a less-mess, easier to enjoy treat. If you aren’t a big fan of cream cheese frosting, use your favorite frosting to fill these cookies.

Ingredients

  • 1/2 lb (2 sticks) unsalted butter
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup shredded and sweetened coconut
  • 1 1/2 cups grated carrots
  • 1 cup raisins
  • 3/4 cup chopped walnuts
  • 2 1/2 cups Cream Cheese Frosting

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugar, salt, and vanilla on low speed until light and fluffy, about 5 minutes.
  2. Add the eggs one at a time, scraping down the bowl after each addition.
  3. Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.
  4. Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.
  5. While the dough is firming up, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  6. Scoop the dough onto the prepared baking sheets using a #40 scoop, leaving them about 1 1/2 inches apart.
  7. Bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  8. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  9. Use an offset spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.
  10. Store the cookies in a single layer in an airtight container.

CIA FOODIES

Carrot Cake Sandwich Cookies

Carrot Cake Sandwich Cookies
Makes about 24 cookies We love these cookies for any day of the week, but they are extra special for Easter and other celebrations. Make these cookies a day or two before you plan to serve them. The cookies and icing will meld, and the icing itself will firm up to make a less-mess, easier to enjoy treat. If you aren't a big fan of cream cheese frosting, use your favorite frosting to fill these cookies.

Ingredients

  • 1/2 lb (2 sticks) unsalted butter
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1 cup shredded and sweetened coconut
  • 1 1/2 cups grated carrots
  • 1 cup raisins
  • 3/4 cup chopped walnuts
  • 2 1/2 cups Cream Cheese Frosting

Directions

  1. In the bowl of a stand mixer fitted with the paddle attachment, gently blend the butter, sugar, salt, and vanilla on low speed until light and fluffy, about 5 minutes.
  2. Add the eggs one at a time, scraping down the bowl after each addition.
  3. Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.
  4. Stir in the oats, coconut, carrots, raisins, and walnuts by hand. Chill the dough until firm, at least 30 minutes.
  5. While the dough is firming up, preheat the oven to 350°F. Line two baking sheets with parchment paper.
  6. Scoop the dough onto the prepared baking sheets using a #40 scoop, leaving them about 1 1/2 inches apart.
  7. Bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
  8. Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
  9. Use an offset spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.
  10. Store the cookies in a single layer in an airtight container.

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