Always measure the baking soda, baking powder,
salt, and especially flour accurately. Before measuring the flour, stir it with
a spoon if it is compacted. Then lightly spoon flour into your measuring cup
until it is heaped above the rim. Do NOT shake or tap the cup to settle the
flour, or you will have more flour than you need. Slide a spatula or knife
across the top to level.
Carrot Cake Cookies
1 C. packed light-brown sugar
1/2 lb. (2 sticks) unsalted butter, room temperature
2 large eggs, room temperature
1 t. pure vanilla extract
1 1/2 C. all-purpose flour
1 t. baking soda
1 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground ginger
2 C. old-fashioned rolled oats
1 1/2 C. finely grated carrots (about 3 large carrots)
1 C. raisins
Cream Cheese Frosting (below)
Preheat oven to 350° F. Line two baking sheets with Silpat baking mats or
parchment paper, and set aside. In the bowl of an electric mixer fitted with the
paddle attachment, combine sugar and butter; beat until light and fluffy, about
2 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
In a large bowl, sift together flour, baking soda, baking powder, salt,
cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter
mixture; mix on a low speed until just blended. Mix in oats, carrots, and
raisins.
Chill dough in refrigerator for 30 minutes. Using a 1/2-ounce ice-cream scoop,
scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
Transfer to oven, and bake until browned and crisped, rotating pan halfway
through baking to ensure even color, 10 to 12 minutes. Transfer to a wire rack
to cool. Repeat baking process with remaining dough. Once cooled completely, use
an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a
cookie. Sandwich together with a second cookie. Repeat with remaining cookies.
Store in an airtight container for up to 3 days in the refrigerator.
Makes about 25 sandwiches
Cream-Cheese Filling
Makes about 2 cups
8 oz. cream cheese, room temperature
8 T. (1 stick) unsalted butter cut into pieces, room temperature
1 C. confectioners' sugar
1 t. pure vanilla extract
Place the cream cheese in a medium mixing bowl. Using a rubber spatula, soften
the cream cheese. Gradually add the butter, and continue beating until smooth
and well blended. Sift in the confectioners' sugar, and continue beating until
smooth. Add vanilla, and stir to combine.
