Carrot Cake Cookies
Easter is right around the corner and we have an easy recipe to get you through the holiday! Carrot cake cookies are a yummy dessert the whole family will love, even the kids. Make them a few days ahead to save time on Easter day.
Ingredients
- 1 1/2 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. nutmeg
- 1 stick plus 6 Tbsp. butter, softened, divided
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tsp. vanilla extract, divided
- 1 cup finely grated carrots
- 5 oz. cream cheese, softened
- 2 cups powdered sugar
- Chopped pecans and cinnamon for decoration
Instructions
- Preheat oven to 350º.
- In a mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg, set aside. In a separate bowl, blend together 1 stick butter, sugar and brown sugar until creamy. Mix in egg and 1 teaspoon vanilla extract. Slowly mix in flour mixture, until combined. Mix in carrots.
- Using a tablespoon, drop dough onto a lined baking sheet, spacing cookies 2-inches apart. Bake cookies for 11 to 12 minutes. Let cookies cool for 2 minutes and transfer to a wire rack to cool completely.
- Meanwhile, whip together remaining butter and cream cheese until light and fluffy. Mix in remaining vanilla and powdered sugar. Frost cooled cookies with frosting and top with pecans and cinnamon.
