I’m not kidding when I say these might be my favorite cookie recipe I’ve made to date!! They’re soft, cozy, full of carrot cake flavor, and honestly so addictive. If you try them, tag me so I can see your creations! ✨
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a stand mixer, beat the butter, brown sugar, and granulated sugar for about 2 minutes, until light and fluffy. Add the egg, egg yolk, and vanilla and mix for about 30 seconds, until combined. Add the oats, flour, baking powder, cinnamon, ginger, and salt. Mix until just combined. Fold in the shredded carrots and coconut flakes. Let the cookie dough sit at room temperature for 10 minutes to hydrate the oats. Using a cookie scoop, scoop dough onto the prepared baking sheet. Bake for 10 minutes. Let cookies cool completely before filling. For the Cream Cheese Filling: In a stand mixer, beat the butter and cream cheese until smooth and creamy. Add the powdered sugar, milk, and cinnamon. Mix until fully combined, then beat on high speed for about 2 minutes until light and fluffy. To Assemble: Spread or pipe the cream cheese filling onto one cookie and top with another to make a sandwich. Enjoy! 🧁✨
