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Carrot Cake Sandwich Cookies

Carrot cake fans rejoice! Now you can satisfy your craving for that moist, chewy goodness without needing to invest in an entire cake! The cookies can be made as drop cookies or by using a whoopie pie baking sheet (my favorite method for stackable cookies). This recipe includes an easy cream cheese filling. You can also add cream cheese to your favorite buttercream (for this experiment, I used the Italian meringue buttercream recipe from the carrot cake bake and added a portion of cream cheese to it). This recipe does require some refrigeration but comes together very quickly and easily.

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Carrot Cake Cookies via Celebrating Sweets

Cookies:
1/2 cup unsalted butter, softened slightly
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1 cup plus 3 Tbsp all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 cup old fashioned rolled oats (not quick oats)
1/2 cup shredded coconut (sweetened or unsweetened)
2/3 cup finely grated (using the small holes on the grater) carrots (not carrots that are packed in water) – this is the equivalent of half a large carrot or 2-3 medium to small carrots. To measure, place grated carrots  loosely into the measuring cup.
1/3 cup finely chopped walnuts (optional)

Preheat oven to 350°F. Line two baking sheets with parchment paper (or grease two whoopie pie sheets). Placing cookies on an unlined sheet will result in them spreading too much.

Beat butter and sugars for 1-2 minutes until light and creamy. Add egg and vanilla and best to combine, scraping the bowl if necessary.

In a separate bowl, combine flour, baking soda, baking powder, and cinnamon. Add the flour mixture to the butter mixture and beat on low until just combined. Add the oats, coconut, carrots, and walnuts. Mix until just combined.

Place the dough in the refrigerator for 30 minutes.

Remove the dough from the fridge and scoop the dough evenly into 2 tsp-sized mounds and place a couple of inches apart on the cookie sheets (make sure they are mounded and not flat). For the whoopie pie sheets method, place enough dough in each well to provide a not too thick but not too thin layer on the bottom. Press to flatten/smooth out slightly, but do not press completely flat. You want the cookies to be similar in size since you are sandwiching them. They do not need to be perfect matches, but you don’t want a tiny cookie and a cookie double its size as a match.

Make for 9-11 minutes, until golden brown and still slightly soft in the center. Rotate your cookie sheets halfway through the baking time to ensure even baking. Cool the cookies completely on the baking sheet. If you try to move them too soon, they’ll fall apart. Once cool, place the cookies in the refrigerator to firm up a little while you prepare the frosting (this step is optional). If using whoopie pie sheets, gently and slowly twist the cooled cookies so that they loosen in one piece before gently lifting them out of the well.

 

Cream Cheese frosting:
4 oz cream cheese, softend
4 Tbsp unsalted butter, softened
1 1/2 cups powdered sugar, plus more if needed
1/4 tsp pure vanilla extract

Beat cream cheese and butter for several minutes, until combined. Add powdered sugar and vanilla extract. Beat for a couple more minutes until smooth and creamy. If the frosting appears too thin, add a little more powdered sugar or place it in the refrigerator for 20 minutes to slightly firm up.

Spread frosting on the underside half of the cookies and top with another cookie (if I use the whoopie pie tin, I put the icing on the top of the cookie so that you hold on to the flat sides). These cookies are best within 1-2 days of making them. Store them in the refrigerator and eat them from the fridge or bring them to room temperature before serving.

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Available Now: Carrot cake cookies!

Package of carrot cake sandwich cookies

Carrot cake cookies are everything you love about the dessert, down to the cream cheese filling, but in a snack portion!

Two boxes (update: Only one left!) of six carrot cake cookies are available for purchase today! $15/box + tax.

Local pick up only (Charlotte/Matthews, NC).

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August Cookie Care Packages

The theme for August’s cookie care pages was “comfort cookies.” Included in this month’s box are snickerdoodle, hot chocolate, and chocolate chip cookies.

Wishing you had ordered a box? I have one extra available for purchase! $30 includes shipping and tax. Email CasualConfections@gmail.com or use the form at CasualConfections.com/Menu to order.

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Cornflake-chocolate-chip-marshmallow cookies

I have been a fan of Christina Tosi‘s for a few years now. I’ve had some treats from the original Milk Bar and have two of her cookbooks, but hadn’t yet tried one of her recipes. I really wanted to try at least one before 2018 was over. I opted for the cornflake-chocolate-chip-marshmallow cookie. This recipe is from her book, Milk, and she’s also shared it online as well.

Tosi includes various types of measurements for her recipes, so you can bake by volume or mass or recipe percentage. Typically, I like to write out recipes before I try them so that I can catch any points of confusion before I dive in. I did not do that this time and the result was using the entire box of cornflakes instead of only half of the box. The crunch still came out tasty, just not as clustered as it is intended to be.

My second mistake was not flattening out the portions of dough before placing 4″ apart on the sheet and baking. These cookies are huge and they spread! Unfortunately, this meant that I sacrificed some cookie dough to the burner on the bottom of the oven.
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Cornflake crunch (makes 4 cups)

1/2 box (5 cups or 170 g) of cornflakes
1/2 cup (40 g) milk powder
3 Tbsp (40 g) sugar
9 Tbsp (130 g) butter, melted

Heat oven to 275°F.

Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter their original size. Add the milk powder and sugar and toss into the mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.

Spread the clusters on a parchment-lined sheet pan and bake for 20 mins, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.

Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temp, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

 

Cornflake-chocolate-chip-marshmallow cookies

16 Tbsp (2 sticks or 225 g) butter, at room temperature
1 1/4 cups (250 g) granulated sugar
2/3 cup (150 g) tightly packed light brown sugar
1 egg
1/2 tsp (2 g) vanilla extract
1 1/2 cups (240 g) flour
1/2 tsp (2 g) baking powder
1/4 tsp (1.5 g) baking soda
3/4 recipe (3 cups or 270 g) of cornflake crunch
2/3 cup (125 g) mini chocolate chips
1 1/4 cups (65 g) mini marshmallows

Combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2-3 mins. Scrape down the sides of the bowl, add the egg and vanilla and beat for 7-8 mins.

Reduce the mixer speed to low and add the flower, baking powder, and baking soda. Mix just until the the dough comes together, no longer than 1 min. Scrape down the sides of the bowl.

Still on low speed, paddle in the cornflake crunch and mini chocolate chips just until they’re incorporated, more than 30-45 secs. Paddle in the mini marshmallows just until incorporated.

Using a 2 3/4 ounce ice cream scoop or a 1/3 cup measure, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookies down flat (flatten cookies a bit). Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake from room temp as they will not hold their shape.

Heat oven to 375°F.

Arrange the chilled dough a minimum of 4″ apart on parchment-lined sheet pans. Bake for 18 mins. The cookies will puff, crackle, and spread. At the 18 min mark, the cookies should be browned on the edges and just beginning to brown toward the center. Leave them in the oven for an additional minute or so if they aren’t and they still seem pale and doughy on the surface.

Cool the cookies completely on the sheet pans before transferring them to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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Chai Spice Sugar Cookies

Four magic words: Chai Spice Sugar Cookies

This experiment comes from My Baking Addiction.

2 3/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 3/4 cup white sugar
2 1/2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cardamom
1/2 tsp allspice
1/4 tsp finely ground black pepper
1 cup unsalted butter, softened
1 egg
1/2 tsp vanilla extract

Preheat oven to 350F

In a large bowl, sift together flour, baking soda, and baking powder and set aside.

In a medium bowl, combine sugar, cinnamon, ginger, cardamom, allspice, and black pepper. Remove 1/2 cup (I came up short using 1/4 cup) of the sugar-spice mix and set this portion aside for rolling cookies.

In a bowl of a stand mixer with a paddle attachment (or hand mixer), beat the butter and sugar-spice mixture until light and fluffy – about 3 minutes.

Beat in the egg and vanilla extract. Combine until fully incorporated. Slowly blend in the rest of the dry ingredients mixing until just combined. Roll dough into small balls (roughly 2 tsp) and then into the 1/2 cup sugar-spice mix. Place dough balls on baking sheets about 1 1/2″ apart. Bake for 8-10 mins (I ended up doing 10-12) until cookies start to flatten out. Let the cookies stand on the baking sheets for 2 mins before moving them to a cooling rack.

chai spice mix 04282017
Chai spice mix: White sugar, cinnamon, cardamom, ginger, allspice, and pepper