Carrot Cake Sandwich Cookies

Name: Carrot Cake Sandwich Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 1-1/2 dozen.
Ingredients: 1-1/4 cups butter, softened, divided; 1 cup packed brown sugar; 2 large eggs; 1 teaspoon vanilla extract, divided; 1-1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 2 cups shredded carrots; 2 cups granola with fruit and nuts; 1 cup cornflakes; 2 tablespoons sugar; 1 package (8 ounces) cream cheese, softened; 1/4 teaspoon ground cinnamon; 1 cup confectioners' sugar

This cookie's always been a favorite with my kids, and a best-seller at bake sales. If you want to gild the lily, you can add toasted chopped walnuts or pecans to the frosting. —Linda Ross, Williamsport, Pennsylvania

Ingredients

1-1/4 cups butter, softened, divided
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract, divided
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups shredded carrots
2 cups granola with fruit and nuts
1 cup cornflakes
2 tablespoons sugar
1 package (8 ounces) cream cheese, softened
1/4 teaspoon ground cinnamon
1 cup confectioners' sugar

Directions

Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes.
Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely.
In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

Originally published as Crunchy Carrot Cake Cookies in Ultimate Cookie Swap 2016 Bookazine