My favorite cookies

I originally made this cookie for a birthday party of mine- a few years back. We usually combine the 4th of July & my birthday and have a big party with friends/family. I wanted something I could use both frozen and fresh- and I don’t like cake a whole lot, so I was leaning towards making cookies. Something tiny and easy to hold… Something close-your-eyes-to-chew delicious. Victory! They’re of my biggest sellers at the market each summer.

Carrot Cake Sandwich Cookies

  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 4 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots
  • 1 cup raisins
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 5-7 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  2. 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 until firm, at least 1 hour.
  3. Using a 1/2-ounce ice-cream scoop to scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely,  spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie.

Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Soften cream cheese in your mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth. Add vanilla, and stir to combine.

You can also use Vanilla ice cream to fill these- and they are amazing either way.

Enjoy 🙂

13 thoughts on “My favorite cookies

    • I made yellow curry for the kids for dinner- nervous domestic energy because of my hot date tonight 🙂

      If things go well I could be baking a blue streak in no time, lol 🙂

  1. jeri

    I seriously can taste these cookies! Too bad I am on a restricted diet because I could eat…let’s just say a lot!

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