• Cooking Time: 1 hr. 15 min.
  • Servings: 18
  • Preparation Time: 30 Minutes


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.


  • 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.

Author Credit: Martha Stewart

Website Credit:

© 2006-2017 BakeSpace, Inc. All Rights Reserved