Carrot Sandwich Cookies
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 276, total fat 15 G., saturated fats 9 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 50 mg, sodium 159 mg, sugar 18 G.
Calories 276, total fat 15 G., saturated fats 9 G., proteins 3 G., carbohydrates 34 G., fiber 1 G., cholesterol 50 mg, sodium 159 mg, sugar 18 G.
Every bite of these sandwich cookies is bursting with the flavor of classic carrot cake. These soft cookies are baked with carrots, raisins, and oats, and when cool, sandwich two cookies with a fluffy cream cheese filling. A perfect option when you're craving carrot cake, but the occasion isn't quite right.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cookie
- 1.5 cups premium flour
- 3/4 cup rolled oats
- 1 teaspoon pumpkin pie spice
- 0.5 tsp of soda
- 0.5 tsp salt
- 165 g unsalted butter at room temperature
- 0.5 cup granulated sugar
- 1/4 cup light brown sugar
- 3/4 cup finely grated carrots (about 2 small ones)
- 1 large egg
- 1/3 cup raisins
Filling
- 1 cup marshmallow cream
- 110 g of cream cheese at room temperature
- 4 tablespoons unsalted butter at room temperature
- 1 teaspoon natural vanilla extract
We recommend
Recipes with similar ingredients: premium flour, rolled oats, marshmallow cream, cream cheese, eggs, carrot, raisin, pumpkin pie spice
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the flour, oats, pumpkin pie spice, baking soda, and salt. In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium-high speed until light and fluffy, 3-5 minutes. Add the carrots and mix until smooth, then beat in the egg. Using a rubber spatula, fold in the flour mixture and combine, then fold in the raisins.
- Line two baking sheets with parchment paper. Drop the dough by the heaping tablespoon onto the prepared baking sheets, spacing it 2 inches (5 cm) apart. Bake, rotating the baking sheets and rotating halfway through, until the cookies are golden brown and set around the edges but still soft in the center, about 20 minutes. Transfer the cookies to wire racks and let them cool completely on the baking sheets.
- Airy cream cheese filling:
In a large bowl, beat the marshmallow filling, cream cheese, butter, and vanilla extract with a mixer on medium speed until thick and fluffy, about 3 minutes. Spoon 1 tablespoon of filling onto the flat side of each cookie half; top with the remaining cookies. Store in an airtight container in the refrigerator for up to 2 days; bring cookies to room temperature before serving..
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