- 15
- 75 mins
- 105 mins
Ingredients
- Cookies
- 2 cups Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups grated carrots Save $
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped pecans
- Maple-Cream Cheese Filling
- 1 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1/4 cup real maple syrup
- 1 teaspoon vanilla
- 2 cups powdered sugar
- Garnish
- 1/2 cup finely chopped pecans or shredded coconut
Preparation
Step 1
1 Heat oven to 350°F. Line cookie sheets with parchment paper. In small bowl, stir together flour, baking soda, baking powder, cinnamon, ginger, salt and nutmeg; set aside.
2 In large bowl, beat 1/2 cup butter, the granulated sugar and brown sugar with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in eggs, one at a time, scraping bowl after each addition. Beat in 2 teaspoons vanilla. Add carrots, coconut and pecans; beat on low speed until combined.
3 Using ice cream scoop, drop batter onto cookie sheets at least 2 inches apart to make 30 cookies.
4 Bake 12 minutes or until cookies are set; do not overbake. Cool 5 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
5 To make filling, in small bowl, beat 1 cup butter and the cream cheese with electric mixer on medium speed about 5 minutes or until light and fluffy. Beat in syrup and 1 teaspoon vanilla. Slowly add powdered sugar, beating until filling is smooth.
6 To make whoopie pies, sandwich filling between 2 cookies. To garnish, roll whoopie pies in pecans or coconut. Store in refrigerator.