We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Carrot Cake Sandwich Cookies

(0)
  0 reviews
  • 45 min prep time
  • 1 hr 15 min total time
  • 11 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Spread cream cheese filling between two carrot cookies for a wonderful Christmas dessert.

Ingredients

5
oz cream cheese, softened
1/4
cup butter, softened
1
cup powdered sugar
1/2
teaspoon fresh lemon juice
1/4
teaspoon vanilla
3/4
cup grated carrots (about 2 medium)
2
tablespoons packed dark brown sugar
1/2
teaspoon ground ginger
1/2
teaspoon ground cinnamon
1/3
cup raisins
1
roll (16.5 oz) refrigerated sugar cookies

Steps

  • 1 In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, lemon juice and vanilla, beating until smooth. Cover; refrigerate 30 minutes or until spreading consistency.
  • 2 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, toss together carrots, brown sugar, ginger and cinnamon. Stir in raisins.
  • 3 Crumble cookie dough into pieces; stir into carrot mixture until well combined. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4 Bake 15 to 18 minutes or until edges are crisp. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 5 For each sandwich cookie, spread 1 tablespoon chilled cream cheese filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
  • 1 In medium bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. Gradually add powdered sugar, lemon juice and vanilla, beating until smooth. Cover; refrigerate 30 minutes or until spreading consistency.
  • 2 Heat oven to 350°F. Spray cookie sheets with cooking spray. In large bowl, toss together carrots, brown sugar, ginger and cinnamon. Stir in raisins.
  • 3 Crumble cookie dough into pieces; stir into carrot mixture until well combined. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • 4 Bake 15 to 18 minutes or until edges are crisp. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 5 For each sandwich cookie, spread 1 tablespoon chilled cream cheese filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
% Daily Value
Total Fat
9g
0%
Saturated Fat
4g
0%
Sodium
90mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved