Carrot Cake Sandwich Cookies

By srumbel

Tender oatmeal cookies filled with cinnamon, grated carrots, coconut and walnuts, filled with cream cheese frosting.
from celebratingsweets.com

Ingredients

• For the cookies:
• 1/2 cup unsalted butter softened slightly
• 1/2 cup brown sugar packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup rolled oats
• 1/2 cup shredded coconut sweetened or unsweetened
• 3/4 cup finely grated carrots
• 1/2 cup chopped walnuts
• For the cream cheese frosting:
• 4 ounces cream cheese softened
• 4 tablespoons unsalted butter softened
• 1 heaping cup powdered sugar
• 1/4 teaspoon pure vanilla extract

Details

Preparation time 30mins
Cooking time 40mins

Preparation

Step 1

For the cookies:

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone liners.

Beat butter and sugars for several minutes until light and fluffy. Add egg and vanilla and beat to combine, scraping the bowl if necessary.

In a separate bowl, combine flour, baking soda, baking powder, cinnamon and salt. Add the flour mixture to the butter mixture and beat on low until just combined. Stir in the oats, coconut, carrots and walnuts by hand.

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets. You want to ensure that the cookies will be similar in size since the cookies will be sandwiched.
Bake for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheets and fill with frosting.

For the frosting:

Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up

These cookies are best within 1-2 days of making them. Store them in the refrigerator and bring to room temp before serving.

Recipe Notes

I like to use a 2 teaspoon cookie scoop for these cookies. Since one sandwich is made up of two cookies and a generous amount of frosting, I find that smaller cookies are better. Also, when dropping your dough onto the baking sheets, you need to make sure that your dough is all the same size. You want the cookies to bake up evenly so that when you sandwich them, the top and bottom halves are similar in size.

Servings 15