Carrot Cake Cookies with Cream Cheese Frosting

Ingredients

• 2.25 cups All-purpose flour
• 1 tsp Baking soda
• 0.75 tsp Kosher salt
• 2 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.25 tsp Ground nutmeg
• 1 cup Unsalted butter (Softened)
• 1 cup Light brown sugar (Firmly packed)
• 0.5 cup Granulated sugar
• 1 Large egg (Room temperature)
• 2 tsp Vanilla extract
• 1 cup Grated carrot (About 2 medium carrots)
• 1 cup Old-fashioned rolled oats
• 0.5 cup Pecans (Finely chopped; optional)
• 8 oz Cream cheese (Room temperature)
• 0.5 cup Unsalted butter (Softened)
• 2 cups Powdered sugar
• 1 tsp Vanilla extract

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking soda, kosher salt, cinnamon, ginger, and nutmeg. Set the dry mixture aside.

3. 3

   In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes.

4. 4

   Add the room-temperature egg and 2 teaspoons vanilla extract to the butter mixture. Beat until well combined, then scrape down the bowl.

5. 5

   With the mixer on low speed, add the dry mixture and mix until almost combined.

6. 6

   Add the grated carrots, oats, and pecans if using. Mix on low speed just until combined.

7. 7

   Scoop the dough into 1½-tablespoon-sized balls, about 35 g each. Arrange them on the prepared baking sheets about 2 inches apart.

8. 8

   Bake for about 12 minutes, or until the edges are golden brown and the centers are still soft. For crispier cookies, bake for 2 to 3 minutes longer.

9. 9

   Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely before frosting.

10. 10

    In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and softened butter on medium speed until very smooth, about 1 minute.

11. 11

    With the mixer on low speed, gradually add the powdered sugar. Once combined, scrape down the bowl.

12. 12

    Add the remaining 1 teaspoon vanilla extract and beat on medium speed until fluffy, about 1 minute.

13. 13

    Spread the cream cheese frosting on each completely cooled cookie before serving.

Nutrition per serving

• dessert
• cookies
• American
• baked
• vegetarian
• Easter