Last week , while sharing the Pistachio Layer Cake that I made for my dad’s birthday, I hinted at our family’s obsession with carrot cake. As much as I loved the Pistachio Cake, it seemed a little lonely, so I decided to make these little treats as well. Plus, with our New Years party it’s always a crapshoot as to how many people will show up, and I didn’t want to run out of food. And by run out of food I mean, I was hoping there would be leftovers. They were gone before midnight though, so no leftovers for me.
According to Canadian Living… “These cakey cookies surround the most delicious cinnamon cream cheese icing. Both the dough and the icing can be made ahead, which allows the cinnamon flavour to get stronger. Let the icing come to room temperature before spreading or piping it.” Also, they’re freakin delicious.
I tend to agree with the sage wisdom of the Canadian Living baking team. The cinnamon cream cheese icing is phenomal. I’ll probably stick it between some ginger snaps in the near future, so stay tuned. This is my gluten free version of Canadian Living’s Creamy Carrot Cake Cookie, which I like to call (very creatively) the Gluten Free Carrot Cake Sandwich Cookie.
P.S. No one knew they were gluten free except for the celiacs and gluten-free people. Nailed it.
Carrot Cake Cookies
- 2/3 cup unsalted butter , softened
- 1 cup packed brown sugar
- 1 egg white
- 1-2/3 cups Cup4Cup gluten free flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 cup finely grated carrot
- In large bowl, beat butter with sugar until fluffy; beat in egg white.
- Whisk together flour, baking powder, salt, ginger and cinnamon; stir into butter mixture.
- Stir in carrot just until combined.
- Divide dough in half; shape into rectangles. Wrap each in plastic wrap; refrigerate until firm, about 1 hour.
- On lightly floured surface and working with 1 piece of dough at a time, roll out to scant 1/4-inch (5 mm) thickness.
- Use whatever shape cookie cutter you like (I went for 3″ circles), or roll a pizza cutter across the dough to create squares or rectangles.
- Reroll and cut any scraps. Transfer to parchment paper–lined baking sheets.
- Bake in 350ºF (180ºC) oven until puffed and bottom is just starting to turn golden, about 8 minutes.
- Let cool on pan on rack for 5 minutes.
- Transfer to rack; let cool completely.(Make-ahead: Store layered between waxed paper in airtight container for up to 5 days.)
Cinnamon Cream Cheese Icing
- 2/3 cup cream cheese , softened
- 1/3 cup unsalted butter , softened
- 3 cups icing sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- In bowl, beat cream cheese with butter until fluffy; beat in sugar, vanilla and cinnamon.
- Pipe or spoon about 1-1/2 tsp each icing onto flat side of half of the cookies; sandwich with remaining cookies. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let come to room temperature before serving.)