In September, I began scouring the internet for ideas and inspiration for JBird’s first birthday cake. I knew I wanted something simple and untraditional. I stumbled upon a recipe for these cookies and knew I’d found the “perfect storm” of awesomeness. Sandwich a giant dollop of cream cheese frosting between two moist carrot cake cookies? Umm, yes please!
I also liked how they were small enough for little one year old hands to manipulate (and since they’re smaller that means I get to eat more, right?).
They were a total success! I even whipped up another batch to bring to a party this past weekend; they were gone in about 15 minutes. You’re welcome, party go-ers.
Have I mentioned how ridiculously easy these are to make too? Seriously, so simple!
What you’ll need:
-2 sticks of unsalted butter; at room temperature
-2 cups brown sugar; packed
-1 tsp vanilla
-2 cups white whole wheat flour
-2 tbs ground flax
-2 cups of rolled oats
– 3 medium carrots; shredded
-cinnamon, nutmeg, cloves; about 1 tsp of each (I didn’t really measure, I just added what I thought looked adequate).
-1 tsp baking powder
-1 tsp baking soda
– 1/4 tsp salt
For the frosting:
-1 stick of butter; at room temperature
-1 8oz packet of cream cheese; at room temperature
-1 cup confectioner’s sugar
-1/2 tsp of vanilla
Combine the flour, baking soda, baking powder, salt, flax and spices in a medium sized bowl. Using a whisk (or a fork), gently stir until all your dry ingredients are well mixed. Set aside.
Using a stand mixer, combine the butter and brown sugar. Mix on medium speed until they are light in color. Add the eggs one at a time; waiting until one is fully incorporated in the mixture before adding the next one. Add the vanilla. Now, slowly add the flour mixture to the “wet” mixture; all while the mixer is running at low speed.
Once everything is well combined, turn off the mixer and fold in the carrots and oats with a wooden spoon. Place the cookie dough in the fridge for one hour to chill.
Preheat your oven to 350°. Using a rounded scoop (either a large melon baller, coffee scoop, ice cream scoop, etc), spoon out walnut sized dollops of cookie dough onto parchment lined baking sheets.
Bake for 13-15 minutes. I took mine out before they looked 100% done and let them sit on the baking sheet for about a minute. Transfer to a wire rack to cool.
*I always just carefully transfer the entire sheet of parchment to the wire rack. That way I dont have to play the *I hope I don’t drop this cookie on the floor game” with each one. Also, I’ve had super gooey cookies break apart and fall through the cracks on the wire racks. That’s always a sad time.*
While the cookies are cooling, clean off your mixer and make the frosting! (aka my favorite part). Mix the butter and cream cheese until well combined. Slowly add the powdered sugar. Add your vanilla. Mix until the frosting looks “light and airy”.
Chill in the refrigerator until your cookies are cool enough to frost. You will be tempted to eat it all; do not do this.
When it’s time to frost your cookies: spread a dollop of frosting on the bottom of one cookie. Top with another cookie. Congrats you have successfully made a cookie sandwich! Repeat until all of the cookies have been paired up.
Have an odd number of cookies? Consider the extra one my gift to you. Enjoy.
Makes approximately 20-24 cookie sandwiches (depending on the size of your cookies).
Store in an airtight container in the fridge for up to a week (but I doubt they’ll last that long). Serve chilled.