Carrot-Cake Sandwich Cookies
Makes 22 Prep time: 30 min Cook Time Time: 15 min Total Time: 45 min
Ingredients
1 cup softened salted butter
1 cup demerara sugar
1/2 cup sugar
2 egg yokes
1.5 cups flour
2 tsp ground ginger
2 tsp nutmeg
1tbsp cinnamon
1 tsp salt
2 cups rolled oats
1 tbsp vanilla
1.5 cups shredded carrot
Filling
1 block softened cream cheese
2 tbsp salted butter
3/4 cup icing sugar
1 tbsp fresh lemon juice
Directions
Preheat oven to 350°F
In a mixing bowl, cream together butter, sugars, egg yolks, and vanilla
Add all dry ingredients and shredded carrot, mix thoroughly (or use a stand mixer)
Roll dough into 1-inch balls
Place on a parchment-lined baking sheet, spaced apart
Press down gently with the palm of your hand
Bake for 15–20 minutes
While cookies bake, combine filling ingredients and whip until smooth
Place filling in the fridge to cool
Remove cookies from pan and transfer to a cooling rack
Once fully cooled, add a dollop of cream cheese icing to one cookie
Sandwich with another cookie
Repeat with the remaining cookies
Enjoy right away or store in an airtight container in the fridge for up to 7 days
ENJOY!
Recipe Author/Source
Photos Hofstede’s Country Barn
Recipe property of Haley Crofton-Sleigh/Inspired by Martha Stewart Living