Carrot Cake Cookies (Original Recipe)
A delicious carrot cake cookie that tastes just like a slice of the real cake!
Servings: 32 cookies
Ingredients
- 1 1/2 cup flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- Pinch of salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground nutmeg
- 1/2 cup butter room temperature
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup grated carrots
- 1/2 cup pecans finely chopped
Icing
- 4 oz. light cream cheese room temperature
- 1/2 cup icing sugar confectioner's sugar
- pinch of salt
- 1/2 Tbsp. 2% milk
Instructions
- Preheat oven to 350F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg; set aside.
- Using a standup mixer with a paddle attachment, cream the butter and sugars together until light and fluffy. Add in the egg and vanilla and mix. Add in 1/2 of the flour, then add in the carrots and the pecans. Mix lightly. Add in the remaining flour and mix until just incorporated. Scrape down sides of bowl if needed.
- Spread out silicone liners and, with a cookie scoop or Tbsp., spoon out about 1 Tbsp. of cookie dough. Leave spacing of about 2" between cookies. Bake until browning on the edges but still soft to touch, 11-12 min. Cool on cookie sheet for 5 min. Then, cool completely on a cooling rack. If not icing immediately, place in a sealed container to prevent them from drying out.
- For the icing. In a standup mixer with a paddle attachment, mix cream cheese until smooth, about 4 minutes. Mix in icing sugar and salt, add the milk, and mix until just combined and smooth. Place into an icing bag and decorate as shown. I used a Wilton #7 tip.
Notes
Adapted from Cooking Classy. See post for more tips and information.