The other day I was chatting with DearSugar about our most-liked desserts. She named carrot cake as one of her all-time favorites, and it got me thinking about making a deconstructed version of carrot cake. Then, I found the perfect recipe in the form of carrot cake cookies!
Carrots, oats, and brown sugar flavor these fragrant and delicious cookies. Filled with a sweet cream cheese frosting, these sandwich cookies are the ideal companion to a steaming cup of hot cocoa. You know you want to make these so get the recipe now and read more
For the filling:
2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice
For the cookies:
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Make filling: with an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
- Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
- In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
- Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
Makes 18 sandwiches.