Carrot Cake Cookies

Ingredients

  • 1 1/2 c salted butter, softened (divided)
  • 1 c light brown sugar
  • ½ c white sugar
  • 2 large eggs, room temperature
  • 4 t vanilla extract (divided)
  • 2 1/2 c all-purpose flour
  • 1 T cinnamon
  • ½ t ground ginger
  • 1 t baking powder
  • ½ t baking soda
  • ¼ t salt
  • 2 ½ c shredded carrots (dried between paper towels)
  • 2 c chopped walnuts (divided)
  • 8 oz. cream cheese, softened
  • 1 lb. powdered sugar

    • Directions

    1. Pre-Heat oven to 350 degrees.
    2. Line 2 baking sheets with parchment paper.
    3. Add 1 c butter, brown sugar and white sugar to a mixing bowl.
    4. Beat until creamy and fluffy (4-6 minutes).
    5. Add eggs and 2 t vanilla.
    6. Beat until well combined.
    7. In a separate bowl, combine flour, cinnamon, ginger, baking powder, baking soda, and salt.
    8. Gradually add flour mixture to the wet ingredients.
    9. Once all flour is incorporated, beat until well combined (about 1 minute).
    10. Add carrots and 1 c walnuts and mix, by hand, until evenly incorporated.
    11. Using a large cookie scoop, place scoops of dough on the parchment paper spacing at least 2 inches apart.
    12. Bake 2 pans at a time for 14-16 minutes (until edges are just slightly brown).
    13. Allow cookies to cool for 3 minutes before removing to a cooling rack to cool for another 30 minutes.
    14. Repeat until all cookie batter has been used.
    15. For the frosting, add cream cheese, ½ c butter, powdered sugar, and 2 t vanilla to a mixing bowl.
    16. Beat until the mixture becomes fluffy (2-4 minutes).
    17. Spread frosting on each cookie and top each with some of the remaining 1 c walnuts, pressing nuts into each cookie.

    Notes

  • Unfrosted cookies can be made up to 5 days ahead of time and placed in the refrigerator but allo w them to come to room temperature before frosting.

    • Category

  • Cookies

    • Keywords

  • Carrots
  • Cream Cheese

    • C u i s i n e S c h u l z