Easy Carrot Cake Sandwich Cookies

Easy CarrotCake Sandwich Cookies Recipe

WEBApr 28, 2011 · Steps. 1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F. 2. In large bowl, mix …

Rating: 2.5/5(144)
1. Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2. In large bowl, mix cookie dough, flour and carrots until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 24 balls; place 2 inches apart on ungreased cookie sheets.
3. Bake 13 to 17 minutes or until golden brown around edges. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
4. In medium bowl, mix filling ingredients until well blended. To make each sandwich cookie, spread about 2 tablespoons filling on bottom of 1 cookie. Top with another cookie, bottom side down. Store between sheets of waxed paper in tightly covered container.

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Carrot Cake Sandwich Cookies Recipe The Cookie …

WEBNov 21, 2021 · Cream the sugars, butter and oil in a stand mixer. Add the salt and vanilla extract. Add the eggs in, one at a time. Mix in the flours, …

Rating: 4.2/5(10)

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Carrot Cake Cookies with Cream Cheese Frosting Celebrating …

WEBMar 14, 2023 · Cookies. Beat butter, brown sugar, and granulated sugar. Add egg and vanilla extract. Add flour, baking powder, …

1. Preheat oven to 350°F. Line two baking sheets with parchment paper (do not place the cookies directly on the baking sheets, they will spread too much).
2. Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up.

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Carrot Cake Sandwich Cookies EatingWell

WEBApr 19, 2024 · Line 2 baking sheets with parchment paper and set aside. Toss carrots and 2 tablespoons brown sugar together in a medium bowl. …

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper and set aside.
2. Toss carrots and 2 tablespoons brown sugar together in a medium bowl. Transfer to a fine-mesh strainer; place over the bowl and let drain for 10 minutes. Discard excess liquid.
3. Whisk melted butter, egg, ginger, 1 teaspoon orange zest, ½ teaspoon vanilla and the remaining ½ cup brown sugar together in a medium bowl. Whisk flour, cinnamon, salt and baking soda together in a separate bowl. Add the sugar mixture to the flour mixture; stir just until the dry ingredients are moistened. Stir in the drained carrots, pecans and raisins.
4. Using a scoop or tablespoon measure, scoop level tablespoons of dough 2 inches apart onto the prepared baking sheets (you should have 24 scoops total); gently flatten each scoop into a 2-inch round. Bake 1 baking sheet at a time until the cookies are set and lightly browned on the bottom, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

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