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Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.

Source: Martha Stewart's Cookies
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Ingredients

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109
  • katheryn1107
    19 OCT, 2012
    My family loves these! I do double seasoning
    Reply
  • Samj530
    29 MAR, 2012
    I love these cookies! I make them about once a month for my Grandmother. I did make some changes based on my preferences. I substituted a half cup coconut oil for 1 of the sticks of butter, 1 cup of whole wheat flour for 1 of the cups of all purpose and added 1/4 tsp allspice. The dough has to be chilled to get soft, chewy cookies. I scoop them with a small ice cream scoop and bake only 10 min. to get well proportioned cookies. Dried pineapple bits are also really good instead of the raisins.
    Reply
  • claryqueen
    7 DEC, 2010
    LOVE these cookies. The batter can be rather thin. When I'm patient, I refrigerate over night. When I'm impatient (which is typical), I add a little extra flour to make sure I get thick, fluffy cookies. I make them every year during the holidays. They're always a big hit.
    Reply
  • cungem
    16 JUL, 2010
    I make this every Christmas and everyone loves them!!! Pamela_Takeshige and iKaren, I am wondering if the batter is cold enough, once the batter gets room temperature or too warm, it does get mushy and spreads out thin. When I make my cookies, I always refrigerate it overnight and in between batches, I make sure it's still cold and stick it back in the refrigerator.
    Reply
  • Pamela_Takeshige
    3 JUN, 2010
    I am very disappointed in this cookie. It spreads a lot and is crisp as long as you don't fill it. But if you fill it, it crumbles
    Reply
  • mdmavis
    13 DEC, 2008
    Martha, you have done it once again...... The best cookie ever. I made this batter late one night and baked three trays, I put the bowl in the refrigerator for the next day. The batter was perfect. The Cream Cheese Frosting was perfect. I have made three batches, some are gifts for the neighbors and some are for friends and family, and yes some for our home.This cookie is the best. P.S. if you do not have a 1/2-ounce ice cream scoop, now is the time to get one. Each cookie will be perfect.
    Reply
  • iKaren
    22 NOV, 2008
    These cookies are very good. I don't know why but my cookies came out rather crispy and thin. Only when I sandwich two together do I get the cakey texture that the book classifies them as. What did I do wrong? My cookies look a lot thinner than pictured. How can I make my cookies nice and thick and fluffy? Even without the frosting, they're a family favorite. Does anyone have any suggestionis?
    Reply
  • iKaren
    22 NOV, 2008
    These taste really good. I don't know what happened but mines sorta come out a bit on the crispy side than the cakey side. When I put two together, they get the cakey flavor as they're classified as in the Cookies book. How can I get my cookies nice and thick, and full like the picture? Any suggestions anyone? In their flat crispy state, they taste good on their own without the frosting. Very yummy
    Reply
  • i-boy
    26 OCT, 2008
    Incredible! We just got done making a double batch. It was a lot of fun baking together, and these are some of the best cookies I've ever had. A couple notes ... We made them a bit smaller and made 30-35 double cookies per batch. Worked just fine. We used half crushed walnuts and half raisins. Worked fine. One piece of advice regarding the frosting ...We found it a bit thin and would advise a bit more cream cheese and less butter. Definitely recommend this recipe. Enjoy! K
    Reply
  • imwithdino
    17 SEP, 2008
    These cookies were FANTASTIC! They turned out perfectly - soft, flavorful, and really impressive looking. The filling really softened up quickly, so I popped the bowl back in the fridge after filling every 5 cookies or so. This recipe is one of my new Fall favorites!
    Reply

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