Carrot Cake Cookies

I have been wanting to make these cookies for some time. They are originally a Martha Stewart recipe from an old holiday cookie magazine. I thought they would be good and a nice treat for the kids. I changed some things around on the recipe to fit what I had in the house. The biggest change was the ginger. The original recipe called for 1/2 teaspoon of ground ginger. I hadn't replaced my ginger since I used it all on the gingerbread pudding cake at Christmas time. I substituted finely chopped crystallized ginger. I think it turned out terrific! The boys and hubby gave the seal of approval. I frosted half the batch of cookies and left the other half plain. Since we still have one more week of school (UGH!) these will make nice lunchbox treats.

Carrot Cake Cookies (adapted from Martha Stewart)

1 cup packed dark brown sugar

1 cup granulated sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon table salt

1 teaspoon cinnamon

1/2 teaspoon ground nutmeg

1/4 cup finely chopped crystallized ginger

2 cups old fashioned rolled oats

1 1/2 cups finely grated carrots (about 3 large carrots)

1 cup raisins

Cream Cheese frosting

1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper. In an electric mixer fitted with the paddle attachment, combine sugars and butter, and beat on medium speed until light and fluffy, 3 to 4 minutes. Add eggs and vanilla and beat on medium speed until well combined.

2. In a large bowl, sift together flour baking soda, baking powder, salt, cinnamon and nutmeg; stir to combine. Gradually add flour mixture to butter mixture; mix on low speed until just blended. Mix in oats, carrots, ginger and raisins. Chill until firm, at least 1 hour.

3. Shape 1 tablespoon of dough into a ball and place on prepared baking sheets, 2 inches apart.

4. Bake until set, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream cheese frosting onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container up to 3 days in the refrigerator.

Cream Cheese Frosting

8 ounces cream cheese, room temperature

1/4 pound (1 stick) unsalted butter, room temperature

1 cup sifted confectioners' sugar

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, beat cream cheese until smooth. Gradually add butter, and continue beating until smooth and well blended. Add in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.