Carrot Cake Sandwich Cookies

A few weeks ago I was having lunch with my Mom and Brady and we wandered over to Les Madeleines Bakery. We each got our own treats but the one that we were all fighting over was a delicious Carrot Cake Cookie with cream cheese frosting. It was so good that I have been trying to recreate it. After a few failed attempts (one that resulted in completely flat cookies), I finally found the perfect recipe. These are definitely a hit!

What You Need

1 stick unsalted butter (at room temperature)

1/3 cup plus 2 tablespoons packed light brown sugar

1/3 cup plus 2 tablespoons granulated sugar

1 1/2 cups flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1 egg

1/2 teaspoon vanilla extract

1 cup coarsely grated carrots (about 2 medium or 1 large)

1 cup oats

1/2 cup (I used 2 snack boxes-because I hate them) raisins

For the frosting

4 oz (half block) cream cheese, softened

4 oz (half stick) unsalted butter, softened

2 cups powdered sugar

1 teaspoon vanilla extract

Instructions

Beat butter and sugars in a stand mixer until light and fluffy (about 5 minutes).

In a separate bowl, sift the flour, cinnamon and baking soda together.

Once the butter and sugar is mixed, add the egg and vanilla, scraping down the sides to ensure that it is combined. 

Slowly add the flour mixture to the butter mixture just until combined, then add the carrots, oats and raisins.

Cover and put in the fridge to harden (about an hour).

After about 45 minutes in the fridge (or whenever you get to it), preheat the oven to 375° degrees.

While the oven is preheating, line two baking sheets with parchment paper.

Using a scoop or a spoon, drop cookies about two inches apart then place in the oven for about 12-13 minutes (12 was perfect for me). Let them cool for a minute on the baking sheet, then transfer to a cooling rack.

While the cookies are cooling, prepare the Cream Cheese frosting:

Beat butter and cream cheese together.

Slowly add the powdered sugar to the cream cheese until smooth, then add the vanilla extract.

 (You could probably add a bit of cinnamon to this and it would be delicious as well!)

Once the cookies are cool, spread a generous amount of frosting on one cookie and sandwich another on top. Enjoy!

(Makes about 13 cookies. These can also be stored in the fridge in an air tight container for 3-4 days)

Cookie reciped adapted from Epicurious

Cream cheese frosting recipe via Food Network