• Pre heat the oven 350 degrees and line your 2 cookie pans with parchment paper or spray with cooking spray and set a side.

Cookies Wet ingredients

• Add butter, granulated sugar, and brown sugar into a large bowl and mix for 1 minutes on medium until light and fluffy (it will look like wet sand). Scrape the bowl and mix for another 30 seconds.
• Add the egg and vanilla, and mix until well incorporated for 3 min, scrape the bowl and mix for another 30 seconds.

Cookies Dry ingredients

• In a separate bowl add Flour, baking soda, salt, cinnamon, ginger. nutmeg, and cloves and whisk together until well combined.
• Add 1/2 the dry ingredients, and about half of the buttermilk an mix on low until just combined.
• Repeat the above step until all the dry ingredients and buttermilk are just combined.
• Add carrot shreds and mix them on low until just combined (30 sec). Scrape the sides and mix for another 10 seconds. Do not overmix.
• Add 1 tbs scoops, with a cookie scooper if you have one try to keep them as round as possible. to the cookie pan. Give each cookie space as the cookies they spread so make sure to space them out on the pan.
• Bake in the oven for 14 minutes on 350 degrees. Turn the pan half way through baking for the most even baking.
• Remove from oven and allow to cool on the baking sheet or parchment for 10 min before trying to remove.
• Allow to cool completely before adding filling. Otherwise the filling will melt all over the place.

Cream Cheese Filling

• Add softened cream cheese to clean mixing bowl, and beat for 1 minute until it is smooth.
• Add 1 tsp salt and 1 tsp of Vanilla and mix until well combined.
• Add 1 cup of powdered sugar, cover mixing bowl with a towel as you mix on low, check after about 30 seconds and mix until well combined.
• Add the second cup of powdered sugar ( again cover the mixing bowl so that you don't get a cloud of powdered sugar) and mix on low until well combined. Scrape the bowl with a spatula.
• Add the third cup of powdered sugar ( again cover the mixing bowl so that you don't get a cloud of powdered sugar) and mix on low until well combined. Scrape the bowl with a spatula.
• Repeat the above step, scrape the bowl and mix until smooth and stiff.
• Scrape the bowl, and mix on medium speed for 2 minutes.
• Add frosting to a pipping bag or a zip lock bag and cup the corner or tip about 1/2 inch off.
• Match pairs of cookies up by equal sizes.
• Add the filling from the outside edge of one of the each of the pairs of cookies and swirl inward.
• Gently press the top of the cookie onto the frosting. Options: you could roll in chopped toasted pecans, if you like nuts.
• Enjoy.