Carrot Cake Cookie Sandwiches

Lots of Easter menu planning is going on over here and I typically love to have a traditional coconuty carrot cake on my table, but this year I have opted for something even better! I have a thing for cookies lately, I just think they are so easy and everyone loves them and eats them.  Sometimes I find when you have cake, no one wants to wait for the cake to be cut, so they don’t eat dessert.  So this year I have created the perfect combination of the simplicity of a cookie with your favorite carrot cake flavors.  I also felt I could make it even better….Pineapple Cream Cheese Filling!  Carrot cake cookie sandwiches will be a great addition to you Easter celebration…or any celebration for that matter!  

Carrot Cake Cookie Sandwiches

• Author: Kristen Massad

Ingredients

Scale 1x2x3x

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 8 Tbsp butter (1 stick)
• 4 eggs
• 1 tsp vanilla extract
• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 cup old fashion rolled oats
• 1 cup finely shredded carrots
• 1/2 cup shredded coconut, unsweetened

Instructions

1. preheat oven to 350 degrees F
2. combine sugar and butter; beat until light and fluffy
3. add eggs and vanilla extract and beat until well combined
4. in a large bowl, sift the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg
5. slowly add the flour mixture to butter mixture
6. mix in oats, carrots and coconut
7. chill dough in the refrigerator for at least 1 hour (until firm)
8. scoop dough into 2″ balls using ice cream scoop
9. bake until light brown
10. allow the cookie to cool completely before filling with pineapple cream cheese filling

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