Go Back
Print Recipe
No ratings yet

carrot cake sandwich cookies with cinnamon maple cream cheese filling

Author: Taylor Ellingson

Ingredients

For the carrot cake cookies:

  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 8 oz 1 stick unsalted butter
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 ½ cup old fashioned oats
  • 1 cup grated carrots

For the cinnamon maple cream cheese filling:

  • 8 oz cream cheese at room temp
  • 8 oz 1 stick butter, at room temp
  • 1 cup confectioners' sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

Instructions

For the cookies:

  • Preheat oven to 350 degrees. Line baking pan with parchment paper.
  • In medium bowl, mix together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  • Set aside. In large bowl with beat together the butter and sugars with an electric mixer until light and fluffy, about 3-4 minutes.
  • Add the egg and vanilla and mix to combine.
  • Grab that bowl of the flour mixture and slowly add it to the wet ingredients, with mixer on low, until combined. Add oats and carrots.
  • This is another one of those recipes that you're supposed to chill for an hour before baking. Apparently I missed that step and baked them without chilling. I would advise chilling it for at least a half an hour, as my cookies turned out a little flatter than I would have liked.
  • After chilling (or not) use a tablespoon measuring spoon or a cookie scoop to drop onto prepared pan, spacing the cookies 2 inches apart.
  • Bake 12 minutes, rotating halfway through to ensure even baking.
  • Transfer cookies to wire rack (or on the parchment paper on the kitchen counter like I did since I don't have a wire cooling rack), and allow to cool.
  • After the cookies are cooled, frost them!

For the cream cheese filling:

  • In medium bowl, whip the cream cheese and butter until combined and creamy. Slowly add the confectioners sugar until it is combined. Drizzle in the maple syrup, vanilla, and cinnamon and mix to combine. Frost your cookies! I dare you to try not licking your fingers...