Week 17: Carrot Cake Cookies

This weekend was a bit gloomy, so carrot cake cookies sounded perfect.

These are probably better in cupcake form, but I wanted to try these in cookie form so they’re easier to eat.

Note: I baked these cookies with aluminum baking sheets with a parchment paper lining.

The carrot cake cookies took about 18 minutes in the oven to get a slight crisp on the bottom. For the softer cookie, I went with 14 minutes at 350°F

These cookies should be chilled overnight before you put the frosting on them. Once you apply the frosting, then you should refrigerate them again, and they’re amazing.

Carrot cake in cookie form!

Ingredients:

COOKIE:

  • 1 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup firmly packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 medium (2 cups) carrots, grated
  • 1 cup finely chopped pecans

FROSTING:

  • 4 cups powdered sugar
  • 1/2 cup butter softened
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 teaspoon vanilla
  • Green food color, if desired
  • Orange food color, if desired

Instructions:

  1. Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
  2. Add eggs and 2 teaspoons vanilla; beat until well mixed.
  3. Mix flour, baking soda, cinnamon and salt in a bowl. Slowly add to mixer and beat at low speed, scraping bowl often, until well mixed.
  4. Stir in carrots and pecans.
  5. Heat oven to 350°F
  6. Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
  7. Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
  8. Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.

Source

Author: Michael Maravick

I hold a Bachelor's of Science in Manufacturing Engineering from Cal Poly San Luis Obispo. I'm a process engineer by day with a passion for baking and trying new recipes.

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