Back in December, my sister and I took a cupcake decorating class at Butter Lane Cupcakes in NYC. In a class with about a dozen others, we made Butter Lane’s signature vanilla, chocolate, and cream cheese frostings and were taught the proper techniques to whipping up the perfectly, light and airy frosting they use on all their cupcakes. Their secret? They cream the butter and cream cheese (there’s cream cheese in all their frostings) on medium for 5 minutes. That’s right – 5 minutes on medium. I don’t know about you, but when I make pretty much anything, I’m not standing at my mixer waiting patiently for 5 minutes. I mix until combined and move on. But in order to achieve that super light and creamy frosting, 5 minutes is totally necessary.
So a few days after the class, I opted to make my own cream cheese frosting to top off some chocolate cupcakes. Since the frosting recipe from Butter Lane makes nearly double what I needed to frost my cupcakes, I had to think of another use (we all know that letting perfectly good frosting go to waste is a sin). I thought about it for a while and Googled a few recipes and finally found the perfect way to use up my extra cream cheese frosting: carrot cake cookies filled with cream cheese frosting. Duh, right?
I was a little skeptical when I decided to make these cookies. Carrot cake in cookie form? But I went through with the recipe and I’m glad I did. These were super moist and packed with flavor. I personally think these could stand alone, without the addition of the cream cheese frosting, but the frosting just “put the icing on the cake” – as the expression goes! As a foodie (and proud!) I seldom make the same recipe twice. I like trying new things and baking up new creations, but these cookie will definitely be made again, and again! Trust me on this one, you’re going to want to make these.
Carrot Cake Sandwich Cookies
from Picky Cook
- 1 cup (2 sticks) unsalted butter – room temp
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs – room temp
- 1 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 2 cups old-fashioned rolled oats – not instant
- 1 1/2 cup grated carrots – about 3 large carrots
- 1 cup raisins – optional (i hate raisins so i omitted)
- 1/2 cup toasted chopped walnuts
Line two baking sheets with parchment paper, silpats, or simply spray with cooking spray.
In a mixer, beat butter and sugars on medium speed until light and fluffy (about 3 – 4 minutes in a stand mixer). Add eggs and vanilla and beat on medium until well combined.
Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger; whisk to combine. Gradually add flour mixture to butter mixture; mix on low until just combined. Do not overmix!
Mix in oats, carrots, raisins (if using) and walnuts. Chill dough for at least 1 hour.
Preheat oven to 350 degrees.
Shape tablespoons of dough into balls and place on prepared baking sheets, spacing 2 inches apart. I flattened mine a bit and sprinkled a bit of sugar on the tops before putting in the oven.
Bake until browned and crisp around the edges, 12 to 15 minutes (mine took 11 minutes so check early) rotating halfway through. Transfer to a wire rack to cool completely.
Cream Cheese Frosting
from Butter Lane Cupcakes
- 2 stick of butter, at room temp
- 16 oz cream cheese, at room temp
- 8 cups confectioners sugar
- 1 splash vanilla extract
Combine butter and cream cheese in mixing bowl and mix on medium speed for 5 minutes. While mixing at a low speed, add sugar. Once combine, add a splash of vanilla extract and mix on a medium to high speed for 3 minutes, or until smooth and fully combined. Frost and enjoy!