Carrot Cake Cookies
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“Found these on MarthaStewart.com and someone has to try them! I have yet to, but I'm considering passing them out as birthday treats...”
Carrot Cake Cookies
0 recipe photos
READY IN:1hr 45mins |
|
YIELD:25 sandwiches |
UNITS:US |
Ingredients Nutrition
- 1 cup brown sugar (packed)
- 1 cup white sugar
- 1 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 teaspoon 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 rolled oats
- 3 large carrots (grated)
- 1 cup raisins
Directions
- Preheat oven to 350 deg. Line two baking sheets with parchment paper. In the bowl of an electric mixer 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.
- 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 until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
- Using an ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use a spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
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Carrot Cake Cookies