About the Recipe
Ingredients
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 large eggs
1 Tbsp. grated orange zest (from 1 large orange)
1 tsp. vanilla extract
2 cups all-purpose flour
1¼ tsp. baking soda
1â…› tsp. baking powder
1½ tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. salt
2 cups grated carrot (about 3 large)
3 Tbsp. finely chopped crystallized ginger, divided
2 Tbsp. pumpkin seeds (pepitas)
Filling
½ cup (1 stick) unsalted butter, softened
8 oz. cream cheese, softened
1 cup confectioners’ sugar
1 Tbsp. orange juice
1 tsp. vanilla extract
Preparation
Preheat oven to 350°F. Line 3 baking sheets with parchment paper.
Blend butter, granulated sugar and brown sugar in a stand mixer with the paddle attachment on medium speed until light and fluffy, 5 to 8 minutes.
Lightly beat eggs, orange zest and vanilla in a small bowl. Slowly add to the butter mixture, scraping the sides as necessary. Whisk flour, baking soda, baking powder, ginger, cinnamon and salt in a medium bowl until combined. Add to the batter in batches until just combined. Fold in carrot and 2 Tbsp. crystallized ginger. Scoop the batter onto the prepared pans using heaping 1-Tbsp. or ¾-oz. scoops, placing them 1½ to 2 inches apart, to make 28 cookies. Sprinkle the remaining 1 Tbsp. ginger and pumpkin seeds on top.
Bake the cookies in batches until the edges are golden and they are slightly wet on top, rotating the pan halfway through, about 15 minutes. If desired, immediately place a 3½-inch ring mold around each cookie, gently touching the sides. (This is optional, but is to make them more uniform.) Transfer to a wire rack to cool completely, about 20 minutes.
Meanwhile, prepare filling: Mix butter in a stand mixer with the paddle attachment until smooth. Add cream cheese and mix until lightened, about 3 minutes. Slowly add confectioners’ sugar in batches, until incorporated. Mix in orange juice and vanilla until smooth.
To assemble: Pair cookies that are most similar. Spread about 2 Tbsp. frosting on the bottom of one and place the other cookie right-side up on top, pressing until the frosting comes to the edges. Repeat with the remaining cookies.