Ingredients:
For the Cookies:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots
½ cup chopped walnuts (optional)
For the Cheesecake Filling:
8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. Set aside.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, beating until combined.
Stir in the grated carrots and chopped walnuts (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are golden. Allow the cookies to cool completely on a wire rack.
For the cheesecake filling, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Once the cookies are cool, spread or pipe the cheesecake filling onto the bottom of half of the cookies. Top with the remaining cookies to create sandwiches.
Chill in the fridge for about 30 minutes before serving, if desired.
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 12 sandwich cookies
Calories: 320 kcal per cookie
