Soft, creamy, perfectly spiced, and oh so delicious! These Oatmeal Carrot Cake Sandwich Cookies with Cream Cheese Filling are the perfect treat to bake for Easter.
In a large bowl, whisk together flour, granulated sugar, brown sugar, oats, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg.
In a small bowl, whisk together eggs, oil, vanilla, and carrots.
Pour over dry ingredients.
Stir until all the dry ingredients have been combined.
Use a medium cookie scoop to scoop dough.
Drop onto prepared pans and tap down slightly.
Bake for 12-14 minutes, until lightly browned around edges.
Allow to cool on pan.
Filling
Cut cream cheese into cubes.
With an electric mixer, beat heavy cream to stiff peaks.
Beat in cream cheese, one cube at a time.
Beat in powdered sugar, a little at a time.
Stir in vanilla.
Assembly
Spoon filling into piping bag fitted with medium star tip.
Pipe onto half the cookies, starting on the outer edge and working toward the middle.
Top with unfilled cookie.
Notes
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 gto the measurement for each cup of flour.Tips For Success:
2 medium-large carrots, grated is 1 cup.
Check the expiration dates on your spices.
Make sure to use grated carrots for this recipe, not shredded.
Be careful not to over-work the cookie dough!
Tap down the cookies slightly before baking.
The cookies may stick slightly to the parchment paper. Be careful picking them up!
Do not over beat the frosting.
These cookies need to be kept in the fridge after assembly.