Carrot Cake Cookies
- Ready In:
- 57mins
- Ingredients:
- 19
- Yields:
-
36 cookies
ingredients
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1⁄2 lb unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1⁄2 cups all-purpose flour, as needed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon ground ginger
- 2 cups rolled oats
- 1 1⁄2 cups carrots, shredded
- 1 cup raisins
-
CREAM CHEESE FILLING
- 8 ounces cream cheese, at room temperature
- 8 tablespoons unsalted butter, at room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
directions
- Heat oven to 350°F.
- Line 2 baking sheets with parchment paper, and set aside.
- In the bowl with an electric mixer, combine the sugars and butter; beat until light and fluffy, about 2 minutes.
- Add the eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
- Gradually add flour to butter mixture; mix on a low speed until just blended.
- Mix in oats, carrots, and raisins.
- Chill dough in refrigerator for 30 minutes.
- 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, 10 to 12 minutes, rotating pan halfway through baking to ensure even color.
- Transfer to a wire rack to cool.
- Repeat baking process with remaining dough.
- Once cooled completely, spread with an offset spatula about 2 teaspoons of cream-cheese filling onto a cookie.
- Sandwich together with a second cookie.
- Store in an airtight container for up to 3 days in the refrigerator.
- CREAM-CHEESE FILLING: Place the cream cheese in a medium mixing bowl.
- Using a rubber spatula, soften the cream cheese.
- Gradually add the butter, and continue beating until smooth and well blended.
- Sift in the confectioners' sugar, and continue beating until smooth.
- Add vanilla, and stir to combine.
- (Makes about 2 cups).
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Reviews
-
These are really tasty cookies. I loved the carrot and oatmeal combination. They are very cute too with the cream cheese filling. I ended up cooking most of my cookies on a baking sheet with a little no-stick spray. Remember to keep your cookies small because they do spread. What a great recipe! I will definitely be making these again (maybe even tonight!)
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island