Carrot Cake Sandwich Cookies
#vegetarian #family-friendly
Ingredients
1 stick of unsalted butter (8 Tbsp.)
4 oz. cream cheese (½ of a block)
½ cup shredded carrots (about 1 medium-large carrot)
2 Tbsp. granulated sugar
¾ cup brown sugar
½ tsp vanilla extract
½ cup flour
1 cup old-fashioned oats
¼ tsp baking soda
½ tsp pumpkin pie spice
1 egg yolk
¼ tsp salt (preferably kosher)
-Only the egg yolk is required for this recipe. Save the remaining egg white for your own use or discard.
- These cookies can either be crispy or pillowy. By pressing the dough to ½ in. thickness, you will yield more pillowy cookies. If you press ¼ in. thickness, you will receive crispy cookies. The cookies shown are the crispier version.
Total Time: 50 min.
Cooking Steps
Prep Ingredients
Preheat oven to 375°F (190°C). Set aside 1 stick of butter and 4 oz. of cream cheese to soften at room temperature. Separate the yolk from 1 egg, discarding the whites. Coarsely grate 1 medium-large carrot to yield ½ cup shredded carrots.
Cream Butter & Sugar
In a large bowl, combine 2 Tbsp. granulated sugar, 6 Tbsp. softened unsalted butter, and ½ cup brown sugar. Mix until pale and fluffy with a spatula.
Whisk in ½ tsp vanilla extract and egg yolk with a fork until combined.
Mix Dry Ingredients
In a separate bowl, stir together ½ cup flour, 1 cup old-fashioned oats, ½ cup shredded carrots, ¼ tsp baking soda, ½ tsp pumpkin pie spice, and ¼ tsp salt.
Finish Dough
Combine the dry and wet ingredients and mix well to fully combine with a spatula.
Shape and Bake Cookies
Line a baking sheet with parchment paper. Form dough into 12 equal balls and place onto a baking sheet leaving as much space between the cookies as possible (they will spread).
Press each ball to ¼ in. (crispy) to ½ in. (pillowy) thickness. Bake at 375°F (190°C) until browned, 16-18 min. Set aside to cool for about 15 min.
Make Frosting
While cookies are baking, combine 4 oz. softened cream cheese, remaining softened butter (2 Tbsp), and remaining brown sugar (¼ cup) into a bowl. Whisk vigorously with a fork until very smooth. Chill cream cheese frosting in the refrigerator until cookies are cooled.
Assemble Cookies
Once cookies are cooled, spoon over cream cheese frosting on the flat side of the cookies, dividing evenly. Top with the remaining cookies and press lightly to form a sandwich. Serve or store in an airtight container for up to 3 days!
