[Recipes] Sandwich Cookies with Carrot Cake

Prep Time: 1 hr | Total Time: 2 hrs 30 mins | Servings: 18 sandwich cookies

Soft, chewy carrot cake cookies are layered with a tart cream cheese frosting in these carrot cake sandwich cookies. They combine all of the delectable flavors of carrot cake into a portable, bite-sized delicacy, with a dash of cinnamon, ginger, and freshly grated carrot in the dough. These cookies have a soft, slightly chewy texture thanks to the addition of oats and sweetened coconut.

Ingredients

For Cookies:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp kosher salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups quick-cooking oats
• 1 cup shredded carrot (from 2 carrots)
• 1 cup sweetened shredded coconut

For Frosting:

• 1/4 cup unsalted butter, at room temperature
• 4 oz cream cheese, at room temperature
• 1/2 tsp pure vanilla extract
• 1 pinch kosher salt
• 2 cups confectioners' sugar

Directions

Step 1: Set racks in the upper and lower third places and preheat the oven to 350°F. Put parchment paper on two baking sheets with wide rims.

Step 2: Mix the flour, baking powder, salt, ginger, and cinnamon in a medium-sized basin.

Step 3: Using an electric mixer set to medium-high speed, whip the butter and sugars in a large basin until they are light and fluffy, about 4 minutes. Add the vanilla and eggs and beat.

Step 4: Add the flour mixture to the butter mixture gradually while keeping the mixer on low, beating just until incorporated. Stir in the coconut, carrots, and oats.

Step 5: To chill, cover the dough and place it in the refrigerator for approximately an hour.

Step 6: After the dough has cooled, form it into 36 smooth balls that are 1 1/2 inches in diameter. Place the balls on the prepared baking sheets, 2 inches apart, working in batches. Using the bottom of a measuring cup, gently flatten each biscuit.

Step 7: Bake for approximately 12 minutes, or until the cookies start to get a little brown around the edges. After taking them out of the oven, allow them to cool on the baking sheets for five minutes before moving them to a wire rack to finish cooling.

Step 8: Prepare the frosting while the cookies are cooling. Using an electric mixer set to medium-high speed, beat the cream cheese and butter until smooth, about 2 minutes. Add the vanilla and salt, then gradually beat in the confectioners' sugar on low speed until the mixture is smooth, about 2 mins.

Step 9: Spread 1 tablespoon of frosting on the flat side of half of the cookies when they have cooled. To make sandwiches, place the remaining cookies on top.

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