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.
Ingredients:
COOKIE:
- 1 cup unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla
- 2 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:
- Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy.
- Add eggs and 2 teaspoons vanilla; beat until well mixed.
- 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.
- Stir in carrots and pecans.
- Heat oven to 350°F
- Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
- 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.
- 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.
