Carrot Cake Sandwich Cookies
Makes:
18 assembled cookies
Prep Time:
25 minutes
Cook Time:
12 minutes
Category:
Introduction
About this Recipe
Recipe from Set for the Holidays
Appetite for Random House, 2018
Ingredients
Cookies:
- 1โ2 cup (115 g) unsalted butter, at room temperature
- 1โ2 cup (100 g) packed light brown sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 1 cup (150 g) all-purpose flour
- 1โ2 tsp baking soda
- 1โ2 tsp baking powder
- 1โ2 tsp ground cinnamon
- 1โ4 tsp ground nutmeg
- 1โ4 tsp fine sea salt
- 1 cup (100 g) finely grated carrots
- 1โ2 cup (50 g) regular rolled oats (not instant)
- 1โ2 cup (50 g) flaked sweetened coconut
- 1โ2 cup (75 g) dried currants
Filling:
- 1โ2 cup (125 g) cream cheese, at room temperature
- 1โ4 cup (60 g) unsalted butter, at room temperature
- 1โ2 cup (65 g) icing sugar, sifted
- 1 tsp vanilla bean paste or pure vanilla extract
MAKE AHEAD
These cookies are soft, almost like a muffin. Unfilled, they can be stored in an airtight container at room temperature for up to 5 days, or frozen for up to 3 months. Thaw them at room temperature until soft. Once assembled, they will keep, refrigerated in an airtight container to preserve the cream cheese frosting, for up to 5 days.
Step by Step Instructions
Step 1
Preheat the oven to 350°F (180°C) and line 2 baking trays with parchment paper.
Step 2
For the cookies, beat the butter and brown sugar together by hand until well blended and almost fluffy, about a minute. Beat in the egg, followed by the vanilla.
Step 3
Sift in the flour, baking soda, baking powder, cinnamon, nutmeg and salt and stir until evenly combined. Stir in the carrots, followed by the oats and coconut. Stir in the currants.
Step 4
Use a small ice cream scoop to drop levelled amounts of the batter onto the baking trays, 2 inches (5 cm) apart. It’s important to drop level scoops so that the cookies bake with nice domed tops.
Step 5
Bake the cookies for about 12 minutes, until they lift easily from the tray. Cool on the trays on wire racks.
Step 6
For the filling, beat the cream cheese and butter by hand until smooth. Add the icing sugar and vanilla and beat again until fluffy and well blended.
Step 7
To assemble the sandwiches, spoon the filling into a piping bag fitted with a large plain piping tip and pipe a layer of filling over the flat side of a cookie (or use a spatula to spread a generous dollop of the filling instead). Press a second cookie, flat side down, on top of the filling.