Carrot Cake Cookies With Maple Bourbon Cream Cheese Frosting

Ingredients: – 1 cup unsalted butter – 3 cups all-purpose flour – 1 tablespoon ground cinnamon – ½ teaspoon ground ginger – 1 teaspoon baking soda – 1 teaspoon kosher salt – 1 cup brown sugar – 1 cup white sugar – 1 tablespoon milk – 2 large egg – 2 teaspoons vanilla bean paste – 2 cups shredded carrots, finely shredded, with excess moisture removed – 1 cup chopped pecan – ⅓ cup chopped candied ginger

For the Maple Bourbon Cream Cheese Frosting: – 8 ounces cream cheese, room temperature – 2 tablespoons unsalted butter, room temperature – 1 tablespoon maple syrup – 1-2 tablespoons bourbon – ½ teaspoon vanilla bean paste – 1.5 cups powdered sugar, plus more as needed

Instructions: 1. Preheat the oven to 325°F (165°C) and line 2 baking sheets with parchment paper.

Brown the butter: In a medium stainless or light-colored skillet over medium heat, melt the butter. Continue cooking, stirring constantly, until it foams and you see little brown bits at the bottom of the skillet.

In a medium mixing bowl, sift together the flour, cinnamon, ginger, baking soda, and salt.

Using a mixer with a paddle attachment, combine the brown butter and sugars on medium-high speed for 2-3 minutes.

Reduce the speed to low and mix in the milk, eggs, and vanilla bean paste. Then, add the shredded carrots and slowly incorporate the flour mixture until just combined. Fold in the pecans and diced candied ginger by hand, being careful not to overmix.

Scoop the dough onto the prepared baking sheets using a 2 oz scoop (or ¼ cup). Place about 6 cookies per tray. Bake in the preheated oven for 18-22 minutes, until the cookies puff up and brown slightly.

For the Maple Bourbon Cream Cheese Frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, butter, maple syrup, bourbon, and vanilla bean paste until well combined. 

Sandwich two cookies together with the frosting to make a total of 15 cookie sandwiches.