Milk & Cookies because it seemed like such a great kid treat, and by leaving the raisins out, my kids just loved them. Although they didn’t turn out to be the most graceful cookies (I blame high altitude! I’m playing with this recipe a little more to get the measurements better for our height), I’m happy to add them to the luncheon we’re having tomorrow for both Easter and for my son’s baptism. Seems like a great addition to the table, along with the Hot Cross Buns I loved last year at Easter. I think I’ll make them a little smaller, and I’m sure they’ll be gorgeous and well loved.
Carrot Cake Sandwich Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cups rolled oats
- 2 1/2 cups grated carrots
- 1 cup raisins
- 2 cups Cream Cheese Filling (recipe below)
Preheat the oven to 350 degrees F.
Line two baking sheets with nonstick silicone bakings mats or parchment paper. Set aside.
Combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl. Also, set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for three minutes on medium speed, or until light and creamy. With the motor running, gradually add the brown sugar and granulated sugar, beating until ver light and creamy.
Add the eggs one at a time, scraping down the bowl after each addition. Beat in the vanilla and when blended, gradually add the dry ingredients along with the oats, beating until completely incorporated. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean. Using a wooden spoon, stir in the carrots and raisins until evenly distributed.
Sift the flour, baking soda, baking powder, and cinnamon together into a large bowl. Add to the creamed mixture all at once and mix on low just until combined.
Scoop the dough onto the prepared baking sheets using a tablespoon scoop about 2 inches apart. Place in the oven and bake until golden brown, 12 to 15 minutes. Rotate and switch the baking sheets as necessary for even baking.
Allow the cookies to cool for a minute on the baking sheets then transfer, using a spatula, to a cooling rack and allow to cool completely.
Use an offset spatula to spread a few tablespoons of frosting on half of the cooled cookies, then sandwich the cookies together.
Store the cookies in a single layer in an airtight container.
Cream Cheese Filling
2 cups cream cheese, at room temperature
2/3 cup confectioner’s sugar
1/2 t. ground ginger
1/4 t. ground allspice
3/4 t. vanilla
Put the cream cheese in the bowl of a standing electric mixer fitted with the paddle. Begin beating on low speed. Increase the speed to medium and beat for about 3 minutes or until light and creamy.
With the motor running, add the sugar, ginger, and allspice, beating until very light and fluffy. Beat in the vanilla.
Store, airtight, in the refrigerator for up to a week.