To celebrate the arrival of the easter bunny this past weekend, I decided to get festive with my baking and make something fun, nowhere near healthy (unless you count the carrots as healthy?) and packed with sugar and butter. In a weak attempt to make these a sprinkle healthier, I omitted any sugar added to the cream cheese filling to these cookie sandwiches.
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1⅛ cups all-purpose flour
1 tsp cinnamon
½ tsp baking soda
½ tsp salt
1 stick unsalted butter, softened
⅓ cup plus 2 tbsp packed light brown sugar
⅓ cup plus 2 tbsp granulated sugar
1 large egg
½ tsp vanilla
1 cup grated carrots
8 ounces cream cheese, room temperature
Put oven racks in upper and lower thirds of even and preheat oven to 375 degrees.
Whisk together flour, cinnamon, baking soda and salt in small bowl. Beat butter, sugars, egg and vanilla in a medium bowl at medium speed until light and fluffy. Add carrots at low speed, add flour mixture and beat until just combined.
Drop cookies (1½ tbsp) onto cookie sheet 2 inches apart and bake 12-14 minutes, switching sheets halfway through. Cool cookies on sheets for a minute then transfer to racks or parchment paper to cool completely. Make sandwiches by placing a large tablespoon of cream cheese filling between flat sides of cookies. For storing, wrap cookies individually in plastic wrap.
