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Carrot Cake Cookies

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Member since 2007

Serves 18 | Prep Time 30 Minutes | Cook Time 1 hr. 15 min.


2 ounces bar cream cheese, room temperature
2 ounces unsalted butter, room temperature
1/4 cup confectioners' sugar
1 teaspoon fresh lemon juice

1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed light-brown sugar
1/4 cup granulated sugar
1 large egg yolk
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup rolled oats
3/4 cup packed, finely grated, peeled carrots
1/3 cup dried currants

1. Preheat oven to 350 degrees. Line two baking sheets with parchment

paper. Make filling: With an electric mixer, beat cream cheese and butter

until smooth. Add sugar and lemon juice; beat until combined. Cover; chill

until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars,

and egg yolk. In a medium bowl, whisk together flour, ginger, and salt.

Add flour mixture to butter mixture; stir until combined. Mix in oats,

carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking

sheets. Flatten with the palm of your hand. Bake until edges are crisp,

rotating baking sheets halfway through, 15 to 18 minutes. Transfer

cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1

teaspoon chilled cream-cheese filling. Top with remaining cookies,

pressing gently to spread filling to edges. Serve immediately.

Pairs Well With


This cookie recipe is from Martha Stewart. I get her monthly cookies newsletter and this was one of the recipes from the newsletter. I haven't tried it yet but it sounds so delicous that I just had to post it on to my bakespace.

1 hour & 15 min. cook time???

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