Description
These carrot cake cookies combine the beloved spiced flavor of classic carrot cake with a soft oatmeal cookie texture and a luscious cream cheese filling. Perfect as sandwich cookies for holidays, special occasions, or cozy snacks.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter (at room temperature)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup finely grated carrots
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 cups old fashioned oats
- 1/2 cup raisins and/or chopped nuts (optional)
- 1/2 cup unsalted butter (cut into tablespoon pieces)
- 8 oz full-fat brick-style cream cheese (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioner’s sugar
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Set aside.
- In a stand mixer, beat butter and sugars until creamy. Scrape down the bowl, add grated carrots, and mix until combined. Add egg and vanilla and mix again.
- Add the dry ingredients and mix on low until just combined. Stir in oats and raisins/nuts if using.
- Scoop cookie dough (1 1/2 tablespoons each) onto baking sheet, spacing 2 inches apart. Slightly flatten if needed.
- Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, melt butter in a saucepan over medium heat until browned and nutty-smelling (5–7 minutes). Transfer to a bowl and chill in the fridge for 30 minutes, until soft solid.
- Beat browned butter and cream cheese together until smooth. Add vanilla and salt, then gradually beat in confectioner’s sugar (about 3/4 cup at a time), mixing until creamy.
- To assemble, spread or pipe frosting onto half the cookies and sandwich with remaining cookies. You may have leftover filling.
Notes
Use finely grated carrots for the best texture. Don’t skip browning the butter — it gives the frosting a rich, nutty depth.
Nutrition
- Calories: 364 kcal
- Sugar: 38 g
- Sodium: 211 mg
- Fat: 16 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 4 g