Carrot Cake Sandwich Cookies from Southern Living

• raw carrot, grated (about 2 medium carrots)↗3⁄4 cup
• firmly packed dark brown sugar↗2 tablespoons
• ground ginger↗1⁄2 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• raisins↗1⁄3 cup
• (16 1/2 ounce) package refrigerated sugar cookie dough1
• cream cheese frosting
• ounces cream cheese, softened↗5 ounces
• unsalted butter, softened↗1⁄4 cup
• powdered sugar↗1 cup
• fresh lemon juice↗1⁄2 teaspoon
• vanilla extract↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.

2. 2

   Tear cookie dough into pieces, and stir into carrot mixture until well combined.

3. 3

   Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).

4. 4

   Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.

5. 5

   Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.

6. 6

   Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.

7. 7

   ,.

8. 8

   Beat Cream cheese and butter at medium spped with an electric mixer until creamy.

9. 9

   Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.