Karen’s Carrot Cake Sandwich Cookies
This is from my supervisor at work. She makes great baked goods, and apparently this is a recipe that she made sometime last year, before I started working here, but people still talk about these cookies. (The notes are hers. I haven't had a chance to try them yet, but I didn't want to wait to post them since they sound so good!)
Makes about 25 sandwiches
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
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
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup chocolate chips (the original recipe calls for raisins)
Cream Cheese Frosting: cream 8 oz butter until fluffy, add 8 oz cream cheese and beat until smooth, add 1 lb confectioner’s sugar and mix till smooth again, finally add 1 tsp vanilla.
Directions
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. (** note: parchment paper makes clean up MUCH easier, but if you don’t have it just use greased cookie sheets instead)
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 small spoon, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes (I never rotate them- too much trouble). Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread a generous amount of cream-cheese filling onto a cookie. (You’ll likely have extra frosting with this recipe.) Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. (Note: You can also freeze them for storage, and serve cold or let sit at room temperature before serving. I like to freeze them spread out on a cookie sheet so they don’t stick together, and then package in a Ziploc bag so they can be taken out one at a time.)
Makes about 25 sandwiches
1 cup packed light-brown sugar
1 cup granulated sugar
1/2 pound (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 teaspoon pure vanilla extract
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
2 cups old-fashioned rolled oats
1 1/2 cups finely grated carrots, (about 3 large carrots)
1 cup chocolate chips (the original recipe calls for raisins)
Cream Cheese Frosting: cream 8 oz butter until fluffy, add 8 oz cream cheese and beat until smooth, add 1 lb confectioner’s sugar and mix till smooth again, finally add 1 tsp vanilla.
Directions
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined. (** note: parchment paper makes clean up MUCH easier, but if you don’t have it just use greased cookie sheets instead)
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 small spoon, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes (I never rotate them- too much trouble). Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, spread a generous amount of cream-cheese filling onto a cookie. (You’ll likely have extra frosting with this recipe.) Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator. (Note: You can also freeze them for storage, and serve cold or let sit at room temperature before serving. I like to freeze them spread out on a cookie sheet so they don’t stick together, and then package in a Ziploc bag so they can be taken out one at a time.)
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