Soft Baked Carrot Cookie Sandwiches

Fluffy Cream Cheese Sandwiched between Two Beautifully Studded Soft Baked Carrot Cookies is like having a slice of Carrot Cake in a bite size cookie!

Soft Baked Carrot Cookie Sandwiches | URBAN BAKES

You know, I’ve never understood if carrot desserts are more of a Fall or Spring type of treat.  Maybe it’s both.  I don’t know.  In any case, I have one more holiday sweet for you, it’s soft baked carrot cookie sandwiches with fluffy cream cheese filling.

Even though these cookies are beautifully studded with 2 cups of shredded carrots, it remains soft and tender when baked.  The trick to achieving tender carrots is to allow them to sit in brown sugar for 10 minutes.  This gives a beautiful texture, mild sweet flavor and bright flecks of orange color.  Add fluffy cream cheese filling and it’s as though you’re having carrot cake but in a cookie!  Now you can easily pack this up to go anywhere!

Soft Baked Carrot Cookie Sandwiches | URBAN BAKES

So as quick and simple these cookies were to make, I’ll keep this post today the same.  It’s time to get baking, family’s coming!  Have a great holiday!

Soft Baked Carrot Cookie Sandwiches | URBAN BAKES

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Soft Baked Carrot Cookie Sandwiches | URBAN BAKES

Soft Baked Carrot Cookie Sandwiches


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  • Author: URBAN BAKES
  • Total Time: 1 hour
  • Yield: 1 dozen 1x
  • Diet: Vegetarian

Description

Fluffy Cream Cheese Sandwiched between Two Beautifully Studded Soft Baked Carrot Cookies is like having a slice of Carrot Cake in a bite size cookie!


Ingredients

Scale
  • 1 cup (110 grams) carrots (2 medium), shredded
  • 2/3 cup (147 grams) brown sugar, divided
  • 4 tablespoons (57 grams) unsalted butter, divided
  • 2 tablespoons (26 grams) vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg (50 grams)
  • 1 cup (120 grams) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon baking soda
  • 4 ounces (113 grams) reduced-fat cream cheese, softened
  • 1 cup (115 grams) powdered sugar

 


Instructions

  1. Heat oven to 350°F (175°C).  Line 2 baking sheets with parchment paper or silicone baking mats; set aside.
  2. Using a fine mesh sieve over a small bowl, mix carrots and 3 tablespoons of brown sugar.  Allow carrots to drain for 10 minutes; discard liquid.
  3. In a small bowl, melt 2 tablespoons butter in the microwave on HIGH for 30 seconds, stir.  Mix in oil, vanilla and egg.
  4. In a large bowl, mix flour, remaining brown sugar, cinnamon, 1/4 teaspoon salt and baking soda.  Add the butter-mixture and carrots and mix until just combined.  Drop a spoonful of dough 2 inches (5 cm) apart on the lined cookie sheets.
  5. Bake for 11 minutes or until set.  Allow cookies to cool on baking sheets for 1 minute before transferring to a wire rack for additional cooling.
  6. Meanwhile in a medium bowl, using an electric mixer on low speed, beat 2 tablespoons of softened butter, cream cheese, 1/4 teaspoon vanilla and 1/4 teaspoon salt until fluffy; about 1 minute. Beat in powdered sugar until just combined.  Do not over mix.
  7. Fill cookies by generously spreading cream cheese filling onto the flat side of one cookie.  Place the second cookie flat side down on top of the filling.  Repeat for the remaining cookies.  Store in an airtight container for up to one week in the fridge or eat immediately.  ENJOY!
  • Prep Time: 30 minutes
  • Cook Time: 11 minutes
  • Category: Cookies
  • Cuisine: American

Soft – Baked Carrot Cookie Sandwich recipe was adapted from (p. 146) Cooking Light magazine (April 2014).


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