This post is in collaboration with Heinen’s. As a Heinen’s contributor, I am honored to bring you into our kitchen and introduce to you all recipes you can recreate with your loved ones.
Wipe the drool off of your chin and get yourself together. Easter is one week away and if there is one thing you need on your Easter menu it is these Carrot Cake Cookie Sandwiches. Remember the beloved oatmeal cream pies you enjoyed as a child (and maybe even indulge in today)? Well, these cookies have the exact same soft fluffy cookie exterior and rich creamy frosting that will leave you forgetting all about the candy in your kids easter baskets.
Grocery shopping is extremely difficult right now, and these next few weeks it is so important to minimize your exposure and stay home. That is what I love this recipe SO much! These are everyday ingredients that we’ve all stocked up on for quarantine and if you are running low on anything, turn to Heinen’s pick up – or get groceries delivered from Heinen’s via Instacart. Thats our game plan for our entire Easter menu, delivered to our door!
Back to the cookies!
Don’t sweat it if you are not in the mood to whip up a scratch made frosting after you just made cookies from scratch. NO ONE will judge. Simply purchase a store-bought cream cheese canned frosting and add 1/2 tsp of cinnamon, stir it up and continue to pipe these sandwiches with just as much pride. After all, everyone gets an “A” for effort
Let’s Bake!
Get a bowl, and let’s do this thing!
Pre heat oven to 350* Line two baking sheets with parchment paper
- In a large bowl, with a handheld mixer, mix together the butter and sugars until light and fluffy (1 minute) Add the two eggs and vanilla, mixing until fully incorporated.
- Next, add flour, baking soda, baking powder, salt and cinnamon
- Mix until just barely together
- Add the oats and shredded carrots, mix until everything is evenly distributed and cookie dough is combined
- Using a cookie scoop (or roughly 1 1/2 Tbsp) place cookie dough onto prepared baking sheets. Bake at 350* for 12-14 minutes, until the bottoms are slightly golden brown.
- Let COOL on wire rack before assembling with frosting
Cinnamon Buttercream
1 stick butter at room temperature + 8oz cream cheese at room temperature + 1 tsp cinnamon + 4 cup powdered sugar + 1/2 tsp vanilla
Simply mix all ingredients together until light and fluffy, approximately 3-4 minutes.
Remember, if you don’t have those ingredients on hand… 1 can of cream cheese frosting + mix in 1/2 tsp cinnamon
When cookies have completely cooled, dollop a heaping tablespoon into the center of the bottom of one cookie, take another cookies and press it on top of the frosting cookie, pressing gently to push the frosting to the edges.
Enjoy!
