Carrot cake cookies with walnuts, dried cranberries or raisins and a whole host of warm spices that will make your house smell just like Christmas. They’re sandwiched together with a sweet and tangy cream cheese filling that pretty much makes the whole world go around.
They have all the flavors of carrot cake in them including shredded carrots, cinnamon, ginger, nutmeg and vanilla. Unlike a carrot cake, these are portable, making them more endearing.
They’re sturdy, soft and chewy all at the same time and hold up well to being handled so you can easily fill and sandwich them together without them crumbling.
They make the perfect Easter bunny bait.
She’ll leave you all the chocolate bunnies.
|Carrot Cake Sandwich Cookies|| |
- 1 cup butter, at room temperature
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 eggs, at room temperature
- 1 + ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ cup oats (five minute or long cooking not instant)
- 1 + ½ teaspoons ground cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- 1 + ⅓ cups fine shredded carrots (on the small side holes of a box grater)
- ¾ cup chopped walnuts
- ¾ cup raisins or dried cranberries
- 8 ounces cream cheese, at room temperature
- ⅓ cup butter, at room temperature
- 1 + ¼ cups confectioners' sugar plus more for the top
- ¼ teaspoon vanilla extract
- In a large bowl, cream butter and both sugars together on medium speed 3 - 4 minutes until light and fluffy. Beat in the eggs one at a time followed by the vanilla.
- In a separate bowl whisk the dry ingredients togther: the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg. Beat them into the butter mixture slowly, a cup at a time, scraping down the sides of the bowl occasionally.
- Stir in the carrots, walnuts and raisins. Cover the bowl with plastic and refrigerate 20 minutes.
- Preheat the oven to 350 degrees F. Line baking sheets with parchment or lightly grease with baking spray.
- Drop by rounded tablespoons 2 inches apart and flatten them with your fingers, wetting them if needed so they don't stick. Bake 11 minutes or until lightly browned around the edges then remove to a wire rack to cool.
- On medium speed beat the cream cheese, butter, confectioners' sugar and vanilla together until light and fluffy about 5 minutes.
- Drop a spoonful onto the bottom of the cookies and top with another, pressing down to spread out the filling.
- Sprinkle the tops with confectioners' sugar. Store tightly covered in the refrigerator. To serve, take them out and let them come to room temperature.
©Copyright 2015 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved