Cookies
• 3/4 cup grated carrots
• 2 tablespoons brown sugar
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1 (16 oz.) package refrigerated sugar cookie dough
Icing
• 5 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon vanilla
Directions
Toss first four ingredients into a bowl and stir. Tear cookie dough into pieces and stir into carrot mixture until we’ll combined. Use cookie scoop size of your choice to drop onto baking sheet. Bake at 350 degrees for 15 - 18 minutes or until edges are crisp. Cool on baking sheet for 5 minutes. Remove to wire racks to cool completely.
To make icing combine all ingredients into stand mixer and whip until well combined.
Turn half of cookies over and spread 1 tablespoon of icing into each. Top with another cookie and gently press to spread filling to the edge of cookies.
*Shared with me by Becky Mourad.
