Carrot Cake Sandwich Cookies
I have it on good authority that the Easter Bunny loves these cookies!!
Servings: 18 cookie sandwiches
Ingredients
FILLING:
- 2 oz. bar cream cheese room temperature
- 1/4 c. unsalted butter room temperature
- 1/4 c. confectioner's sugar
- 1 tsp. fresh lemon juice
COOKIES:
- 1/2 c. unsalted butter melted
- 1/2 c. light brown sugar packed
- 1/4 c. granulated sugar
- 1 lg. egg yolk
- 3/4 c. all-purpose flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 1 c. old-fashioned rolled oats
- 3/4 c. finely grated carrots packed
- 1/3 c. dried currants, raisins, or cranberries optional
Instructions
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
- FILLING: In a medium bowl, using an electric hand mixer, beat cream cheese and butter until smooth. Add confectioners’ sugar and lemon juice; beat until combined. Cover and chill until firm, at least 30 minutes.
- COOKIES: Meanwhile, in a large bowl, beat together butter, brown sugar, granulated sugar, and egg yolk.
- In a separate bowl, whisk together flour, cinnamon, and salt. Add the flour mixture to the butter mixture; beat until combined. Stir in oats, carrots, and currants.
- Drop dough by level tablespoons, 2-inches apart, onto prepared baking sheets. Flatten slightly with your fingertips if desired.
- Bake until edges are crisp, about 15 to 18 minutes rotating baking sheets halfway through baking. Transfer the cookies to a wire rack to cool completely.
- Turn half the cookies over (bottom side up) and dollop each with about 1 teaspoon of chilled cream-cheese filling. Top with remaining cookies to create a sandwich pressing gently to spread filling to edges. Serve immediately.
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