Close
Ingredients
| light brown sugar (packed): 1 cup (packed) |
| granulated sugar: 1 cup |
| unsalted butter: 1 cup (room temperature) |
| eggs: 2 (large//room temperature) |
| vanilla extract: 1 tsp |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| baking powder: 1 tsp |
| salt: 1/4 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/2 tsp |
| ground ginger: 1/2 tsp |
| rolled oats: 2 cups |
| carrots: 3 (grated) |
| seedless raisins (packed): 1 cup |
Carrot Cake Cookies
Credit: Food.com
User rating:
-
Prep Time
90 min -
Cook Time
15 min -
Servings
25 serving(s)
Tags
- 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.