Carrot Cake Sandwich Cookies From Southern Living Food

CARROT CAKE SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
• Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 375°F with rack positioned in upper third of oven. Line a large baking sheet with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 1 teaspoon of the vanilla; beat on medium until combined, about 30 seconds.
• Whisk together flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined after each addition, about 20 seconds (dough will be slightly crumbly). Fold in carrots and walnuts until combined.
• Scoop dough by heaping tablespoonfuls onto prepared baking sheet, placing cookies 2 inches apart. Bake cookies in batches in preheated oven until bottoms of cookies are golden brown, 12 to 14 minutes. Remove from oven; let cool on baking sheet 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 20 minutes.
• Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla in a small bowl. Drizzle glaze over cooled cookies, and serve.

CARROT CAKE SANDWICH COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes., Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

BEST CARROT CAKE

Steps:

• Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
• Stir together first 4 ingredients.
• Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
• Bake at 350°F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

CARROT CAKE SANDWICH COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or 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.
• 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.
• Using a 1/2-ounce ice-cream scoop, 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. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset 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.