Carrot Cake Sandwich Cookies
3 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) unsalted butter, at room temperature
Finely grated zest of 1 lemon
1 tablespoons granlated sugar
1 1/8 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/3 cup plus 2 tablespoons packed light brown sugar
1/3 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
Directions: Preheat oven to 375 degrees F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
In a separate bowl, beat together butter, brown and granulated sugars, egg, and vanilla until pale and fluffy, about 2 minutes. Stir in carrots, nuts, and ginger at low speed. Add the flour mixture and mix until just combined.
Drop about 1.5 tablespoons of batter 2 inches apart on baking sheets and bake until cookies are lightly browned and springy, about 12 to 16 minutes total. Cool cookies on their baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
While cookies are cooling, blend cream cheese, honey, cardamom, and nutmeg together until smooth. Spoon cream onto half the cookies and top with the other half.