1-Getting started: begin by preheating your oven to 350°F and lining baking sheets with parchment paper. This sets the stage for cookies that bake evenly and come off the pan without sticking. Toss the shredded carrots with 3 tablespoons of brown sugar and let them drain in a sieve for 10 minutes to remove excess moisture.

2-Next, melt 2 tablespoons of butter and whisk it together with the oil, orange rind if you’re using it, ½ teaspoon of vanilla extract, and the egg in a bowl. In another bowl, whisk the flour, the remaining about ½ cup brown sugar, cinnamon, ¼ teaspoon salt, and baking soda until well mixed. Add the drained carrots and the butter mixture to the dry ingredients, stirring just until combined to keep the dough tender.

3-Drop the dough by tablespoonfuls onto the prepared sheets, spacing them 2 inches apart, and gently pat each into a 2-inch circle. Bake for 10-12 minutes until they’re set, then cool on the pans for 3 minutes before moving to a wire rack to cool completely. For the filling, beat the softened cream cheese with the remaining 2 tablespoons butter, ¼ teaspoon vanilla extract, and ⅛ teaspoon salt until fluffy, then add the powdered sugar and beat on low until smooth.

4-Spread about 1 tablespoon of filling on the flat side of one cookie and sandwich it with another, repeating for the rest. This step-by-step approach makes the process straightforward and fun, even for beginners. To explore more baking techniques, check out our buttermilk substitute guide for handy tips on recipe tweaks.