- Prep time
- 1 hour 15 minutes PT15.016666666667M
- Cook time
- 12 minutes PT12M
- 15 sandwich cookies
Sandwich maple-sweetened cream cheese filling between two of these lightly spiced carrot cake cookies for a sweet treat indeed!
- 2 cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger or 1½ teaspoons freshly grated
- ½ teaspoon sea salt
- ½ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups grated carrots
- ½ cup sweetened coconut flakes
- ½ cup pecans, chopped
Maple Cream Cheese Filling:
- 1 cup unsalted butter, softened
- 1 package (8 oz.) cream cheese, softened
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
For the Carrot Cake Cookies: Heat oven to 350°F. Line two large, rimmed baking sheets with parchment paper.
In a small bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg. Note: If using grated fresh ginger, add later.
In a large mixing bowl or a stand mixer on medium speed, cream the butter and sugars together until light and fluffy, about 5 minutes. Reduce the speed to low, add in the eggs one at a time, scraping down the bowl as needed. Add the vanilla.
With a large spatula, fold in the grated carrots, coconut, pecans and fresh ginger, if using. Using a 2-ounce ice cream scoop, place cookie dough on the prepared baking sheet with 2 inches of space in between them.
Bake until set, 10–12 minutes. Cool for 5 minutes on the baking sheets before transferring to cooling racks. Cool completely before filling.
For the Maple Cream Cheese Filling: Beat the butter and cream cheese on medium until light and fluffy, about 5 minutes. Add the maple syrup and vanilla. Beat in the powdered sugar, ¼ cup at a time, until smooth. If you find the filling is too soft, refrigerate to stiffen before filling your cookie sandwiches.
To fill cookies, flip one cookie bottom-side up, and pipe about 3–4 tablespoons of filling into the center, with about ¼ inch of space around the edge. Top with another cookie and press lightly to finish.