Carrot cake cookies are perfectly filled with cream cheese frosting and rolled in nuts.
Happy Good Friday.
Today we are participating in a worldwide day of fasting and prayer. What for you ask? That the present pandemic may be controlled, caregivers be protected, economy strengthened, life normalized.
Everyone is invited. Please join in these efforts and let us unite our faith in fasting and prayer.
Enjoy these carrot cake cookies. You can fill them like sandwich cookies and it will make 6-7 filled cookies or you can frost the top of individual cookies to make more.
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Carrot Cake Cookies with Cream Cheese Frosting
In a medium bowl, whisk together flour, rolled oats, baking soda, cinnamon, ginger, nutmeg and salt.
In stand mixer bowl using paddle attachment cream the 1 stick of unsalted butter, light brown sugar and granulated sugar until well combined.
Add egg and vanilla; mix. Slowly mix in the flour mixture until combined. Fold in carrots.
Cover bowl of dough with plastic wrap, then refrigerate for 45 minutes or overnight.
When ready to bake, heat oven to 350 F.
With a cookie scoop roll 2 tablespoons of dough into balls and place onto parchment lined baking sheets.
Let cool for 3-5 minutes, then transfer to cooling rack.
While cooling, beat softened, unsalted butter and cream cheese until creamy. Add in sugar 1 cup at a time mixing until combined. Add vanilla and mix until incorporated.
Put 2 tablespoons of frosting on cooled cookie and top with second cookie. Roll sides in nuts if desired.