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

Carrot-Cake Cookies
From Everyday Food magazine

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

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  2. 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.
  3. Meanwhile, make cookies: in a large bowl, whisk together butter, sugars, and egg yolk.
  4. 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.
  5. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand.
  6. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
  7. 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.