Carrot Cake Cookies
These carrot cake cookies are delicate and light! Topped with a fluffy creamy cheese frosting! Taste just like cake but easier to make!
Servings 12
Calories 306kcal
Equipment
Ingredients
- FOR THE COOKIES:
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ cup carrots shredded
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon ginger
- pinch cloves
- ¼ teaspoon salt
- FOR THE FROSTING:
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- optional toppings: pecans or sprinkles
Instructions
FOR THE COOKIES:
- Preheat the oven to 350F
- Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Mix in the vanilla extract, and egg
- Add in the flour, baking soda, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
- Fold in the shredded carrot
- Scoop out 12 equal cookie dough balls, place them on the prepared baking sheet and bake for 12-15 minutes.
- Transfer to a cooling rack.
FOR THE FROSTING:
- In mixing bowl add cream cheese and powdered sugar. Whisk together on medium low until completely incorporated. Remember to scrape down the sides of the bowl half way through mixing.
- Slowly add in cream. Scrape down sides half way through mixing.
- Add vanilla.
- Turn mixer up to medium high and whisk frosting until stiff peaks form.
- Frost the cookie with a round tip then top with the chopped-up pecans OR using an offset spatula spread frosting on the top of each cookie and decorate with sprinkles.
Nutrition
Serving: 1 | Calories: 306kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 144mg | Fiber: 1g | Sugar: 16g