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Ingredients
Cookies
2 1/2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp cinnamon pdr
1 tsp ginger pdr
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs / substitutes ( see my post foe egg substitutes)
1 tsp pure vanilla extract
1 1/2 cups quick-cooking oats
1 cup shredded carrot (from 2 carrots)
1 cup sweetened shredded coconut
Frosting
1/4 cup unsalted butter, at room temperature
4 oz cream cheese, at room temperature
1/2 tsp pure vanilla extract
1 pinch kosher salt
2 cups confectioners' sugar
Directions
Preheat oven to 350°F with racks in upper and lower
third positions. Line 2 large-rimmed baking sheets with parchment
paper.
Stir together flour, baking powder, cinnamon, ginger, and salt in a
medium bowl. Beat butter and sugars in a large bowl with an electric
mixer on medium-high speed until light and fluffy, about 4 minutes. Beat
in eggs and vanilla.
With mixer on low, slowly add flour mixture to butter mixture, beating
until just combined. Fold in oats, carrots, and coconut. Cover and
refrigerate until chilled, about 1 hour.
Divide dough into 36 (1 1/2-inch) smooth balls. Working in batches,
arrange balls 2 inches apart on prepared baking sheets. Gently flatten
cookies with bottom of a measuring cup. Bake until cookies just begin to
brown around edges, about 12 minutes. Remove from oven and let cool on
baking sheets for 5 minutes. Transfer to a wire rack to cool
completely.
Make the frosting: Beat butter and cream cheese with an electric mixer
on medium-high speed until smooth, about 2 minutes. Beat in vanilla and
salt. Slowly add sugar, beating on low until smooth, about 2 minutes.
Smear 1 tablespoon frosting on flat side of half of cooled cookies. Top with remaining cookies to make sandwiches.
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