I’ve been on a carrot cake kick lately, so I thought I’d add these carrot cake cookies to my holiday cookie boxes. They’re moist, studded with with raisins, with a sweet cream cheese filling – and let’s face it – sugar cookies have seen their day!
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 2 cups old fashioned rolled oats
- 1 1/2 cups finely grated carrots
- 1 1/4 cups raisins
1. With an electric mixer, beat butter and sugars until well combined. Add eggs and vanilla.
2. Sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Add to butter mixture until blended. Add carrots, oats and raisins. Wrap in plastic and chill for an hour.
3. Preheat oven to 350º, line baking sheets with parchment paper. Scoop tablespoons of dough onto parchment two inches apart. Bake for 14 to 17 minutes, transfer to a wire rack to cool.
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1 1/4 cups confectioners’ sugar
- 1 1/2 teaspoons vanilla extract
1. Place cream cheese and butter in a bowl, with an electric mixer beat until smooth.
2. Add vanilla extract and confectioners’ sugar, mix to combine.
3. Spread approximately two teaspoons of cream cheese frosting on the bottom side of the cookie. Take another half and sandwich together.
Makes about three dozen cookies.
