Carrot Cake Sandwich Cookies

I love Martha Stewart.

This is my first batch of cookies since high school. That was the first and only time I tried to make cookies. They came out as chocolate chip biscuits. I never attempted cookies again after that.

Cookies take two?


(Look, Ma! Homemade frosting!)

Much more successful. The cookies are light and cakey with a very distinctive carrot cake spice. I had some trouble with the cream cheese frosting and it came out a bit lumpy (didn’t wait for everything to come to room temperature) and liquidy. Ok. I probably could’ve avoided those problems easily, but I was lazy. I used granulated sugar instead of powdered, and simply blasted it in a food processor to make it into a powder. Sounds like a reasonable substitute, right? HOWEVER,… I realized too late that I had measured 1 cup before I processed it. The resulting powder was actually less than a cup, and I was too lazy to measure more out.

In all honesty, sandwiched between two jumbo cookies, no one will notice what the frosting looks liked. Although next time, I’ll just listen to Martha and follow the damn recipe.

Recipe adapted from Martha Stewart:

INGREDIENTS:

  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 heaping tsp ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 whole clove, ground
  • 2 cups old-fashioned rolled oats
  • 1 1/2 cups finely grated carrots, (about 3 large carrots)
  • 3/4 cups raisins
  • 3/4 cups chopped walnuts

CREAM CHEESE FROSTING:

  • 8oz cream cheese, room temperature
  • 1 stick of butter, room temperature
  • 1 cup confectioner’s/powdered sugar*
  • 1 tsp vanilla extract

*or granulated sugar processed into 1 cup of powder with 1 tsp of corn starch
INSTRUCTIONS:

  1. 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.
  2. 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.
  3. 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.

Some tips:

  1. Between batches, cool the baking pan completely by running it under some water in the sink. This keeps the dough from deflating upon contact on a hot pan…
  2. If you don’t have an ice cream scooper (I do not), use a 1tbs measuring spoon. 1 heaping spoonful will do. Just be consistent as you want the cookies to fit together for the sandwich.
  3. Chilling the dough is paramount.
  4. If the icing is too runny, add more powdered sugar!
  5. Keep everything in the fridge when you’re not using it.

One Comment to “Carrot Cake Sandwich Cookies”

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