Prep time: 30 mins | Cook time: 15 mins | Additional: 1 hr 30 minutes | Total time: 2 hrs 15 mins | Yield: 25 sandwich cookies
Today, I am happy to share my newfound love. I always love carrot cake but these carrot cake cookies with cream cheese filling stole my heart. Light and fluffy dough with heavenly frosting. A delight!
Ingredients
Cookies:
2 c. white sugar
1 c. packed light brown sugar
1 c. unsalted butter, at room temperature
2 Eggs
1 tsp pure vanilla extract
2 c. all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
2 c. old-fashioned rolled oats
1 ½ c. finely grated carrots
½ c. raisins
½ c. finely chopped walnuts
Cream Cheese Filling:
1 (8 oz.) package cream cheese, at room temperature
½ c. unsalted butter, at room temperature
1 c. confectioners’ sugar
1 tsp vanilla extract
How to make Carrot Cake Cookies with Cream Cheese Filling
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: With parchment paper, line baking sheets.
Step 3: In a mixing bowl, combine the white sugar, brown sugar, and butter. Beat for about 3 to 4 minutes until light and fluffy. Add in the eggs and vanilla extract and beat to combine on medium speed.
Step 4: In a bowl, sift the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Beat this into the butter mixture at low speed until incorporated. Then, mix in the oats, carrots, raisins, and walnuts.
Step 5: Place in the fridge to chill for about an hour.
Step 6: Onto the prepared baking sheets, scoop the batter with a tablespoon-sized scoop. Make sure to leave about 2-inches of space between each cookie.
Step 7: Place inside the preheated oven and bake for about 12 to 15 minutes until the edges are set. Take the cookies out of the oven and onto a wire rack to cool.
Step 8: In a mixing bowl, beat the cream cheese until softened. Add in the butter and mix until incorporated. Add in the confectioners’ sugar, beat well before mixing in the vanilla extract for another 30 seconds until lightening the mixture.
Step 9: Onto one cooled cookie, spread the frosting, then sandwich with another piece of cooled cookie. Do the same for the rest of the cookies and frosting.
Notes:
For this recipe, you are welcome to use a cup each of raisins and finely chopped walnuts instead of half cup of each.
If desired, you can flatten out a bit of the scoop of dough so the cookies spread more when baking.
Nutrition Facts:
Per Serving: 340 calories | protein 3.7g | carbohydrates 45.7g | fat 16.7g | cholesterol 52.2mg | sodium 134.2mg.
Ingredients
- Cookies:
- 2 c. white sugar
- 1 c. packed light brown sugar
- 1 c. unsalted butter, at room temperature
- 2 Eggs
- 1 tsp pure vanilla extract
- 2 c. all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- 2 c. old-fashioned rolled oats
- 1 ½ c. finely grated carrots
- ½ c. raisins
- ½ c. finely chopped walnuts
- Cream Cheese Filling:
- 1 (8 oz.) package cream cheese, at room temperature
- ½ c. unsalted butter, at room temperature
- 1 c. confectioners' sugar
- 1 tsp vanilla extract
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.
Step 2: With parchment paper, line baking sheets.
Step 3: In a mixing bowl, combine the white sugar, brown sugar, and butter. Beat for about 3 to 4 minutes until light and fluffy. Add in the eggs and vanilla extract and beat to combine on medium speed.
Step 4: In a bowl, sift the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Beat this into the butter mixture at low speed until incorporated. Then, mix in the oats, carrots, raisins, and walnuts.
Step 5: Place in the fridge to chill for about an hour.
Step 6: Onto the prepared baking sheets, scoop the batter with a tablespoon-sized scoop. Make sure to leave about 2-inches of space between each cookie.
Step 7: Place inside the preheated oven and bake for about 12 to 15 minutes until the edges are set. Take the cookies out of the oven and onto a wire rack to cool.
Step 8: In a mixing bowl, beat the cream cheese until softened. Add in the butter and mix until incorporated. Add in the confectioners' sugar, beat well before mixing in the vanilla extract for another 30 seconds until lightening the mixture.
Step 9: Onto one cooled cookie, spread the frosting, then sandwich with another piece of cooled cookie. Do the same for the rest of the cookies and frosting.
Notes
For this recipe, you are welcome to use a cup each of raisins and finely chopped walnuts instead of half cup of each. If desired, you can flatten out a bit of the scoop of dough so the cookies spread more when baking.
