These Carrot Cake Sandwich Cookies have all of the flavours you know and love from a classic cake but in cookie form. They are so soft and delicious!
Preheat the oven to 180°C (fan assisted, 200°C non fan) and line three baking sheets with a silicon liner or baking paper. Set aside
In the bowl of your mixer, beat together the margarine and sugars for a few minutes until paler and creamy
Add the egg and vanilla extract and beat again
Add the flour, salt and cinnamon beat again until just combined
Tip in grated carrot and mix again
Scoop tablespoon sized balls of mix onto the prepared baking trays making sure you leave enough space for the cookies to spread when baking
Bake for 10 minutes until golden brown. They will still feel soft on top
Leave the cookies to cool on the baking trays for around 15 minutes until they have firmed up slightly. Transfer them to a wire rack to cool completely
Once the cookies have cooled completely, make the cream cheese filling. Start by beating the softened butter until smooth
Add the cream cheese and icing sugar to the bowl and beat until smooth. Add the cream cheese filling to a piping bag with a large round nozzle
Match each cookie with another similar cookie and turn one half of each cookie pair upside down
Pipe the filling into the middle of each of the upside down cookies making sure you leave a gap around the edge
Add the top cookie onto the cookie with filling and gently squeeze until the filling reaches the edges of the cookie
Once filled, these cookies are best eaten on the day they are made as they become softer after being in the fridge overnight. You can store them unfilled for 2 days in an air tight container.
Baked goods with cream cheese can be kept out for 2 hours and then must be stored in the fridge.
Nutritional information is given as a guide only and my vary.
Carrot Cake Sandwich Cookies https://www.curlyscooking.co.uk/carrot-cake-sandwich-cookies/