Monday, March 26

Carrot Cake Cookie Sandwiches

This one's a keeper.  Enjoy!

Cookie Ingredients
1 c. packed light-brown sugar
1 c. granulated sugar
1/2 lb. (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1-1/2 tsp. pumpkin pie spice
2 c. old-fashioned rolled oats
1-1/2 c. finely grated carrots, (about 3 large carrots)

Icing Ingredients
8 oz. cream cheese, room temperature
8 Tbs. (1 stick) unsalted butter, cut into pieces, room temperature
1 c. confectioners' sugar
1 tsp. pure vanilla extract


In a large bowl, sift together flour, baking soda, baking powder, salt, and pumpkin pie spice; stir to combine, set aside.  Combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, beat at medium speed until well combined.  Gradually add flour to butter mixture; mix on a low speed until just blended.

Mix in oats and carrots. Chill dough in refrigerator until firm, at least 1 hour.  Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper; set aside.

Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. 

To make icing, beat together cream cheese and butter until smooth.  Add confectioner's sugar and vanilla until combined.

Once cookies have cooled completely, spread cream-cheese filling onto a cookie. Sandwich together with a second cookie.  Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.

Original recipe found here.

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