Gone-Quick Carrot Cake Cookies

Recipe by Izzy Knight
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 31hrs
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F.
  • Spray 2 baking sheet.
  • In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
  • Add 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 (important! no cheating).
  • 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, 10 to 12 minutes.
  • let it cool (even if you can't wait).
  • Repeat baking process with remaining dough.
  • Once cooled completely, use an spatula to spread about 2 teaspoons of 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.
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