Carrot Cake Cookies with Cream Cheese Filling
Description
Experience the sweet taste of carrot cake in a cookie form with these easy sandwich cookies stuffed with a cream cheese filling!
Ingredients
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2 cups white sugar
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1 cup packed light brown sugar
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1 cup unsalted butter, at room temperature
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2 eggs
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1 teaspoon pure vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground ginger
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1/4 teaspoon salt
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2 cups old-fashioned rolled oats
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1 1/2 cups finely grated carrots
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1/2 cup raisins
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1/2 cup finely chopped walnuts
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1 (8 ounce) package cream cheese, at room temperature
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1/2 cup unsalted butter, at room temperature
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1 cup confectioners' sugar
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1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2
Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
3
Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
4
Chill for 1 hour in the refrigerator.
5
Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
6
Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
7
Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
8
Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.