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Carrot Cake Sandwich Cookies

I have it on good authority that the Easter Bunny loves these cookies!!
Course: Dessert
Cuisine: American
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.