Carrot Cake Cookies
Delicious cookies dressed with cream cheese frosting, just like a good carrot cake.
Servings: 30 cookies
Ingredients
COOKIES:
- 1 cup granulated white sugar
- ½ cup (1 stick) salted butter, at room temperature
- 1 large egg
- 1 cup finely grated carrot
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
FROSTING:
- 2 ounces cream cheese, at room temperature
- 2 tablespoons salted butter, at room temperature
- ¼ teaspoon vanilla extract
- 2 tablespoons white chocolate chips, melted and stirred until smooth
- ⅓ cup powdered sugar
- 1 tablespoon milk (or more, as needed- to thin out as desired)
Instructions
MAKE THE COOKIES:
- In a medium bowl, use an electric mixer to combine the sugar and butter until semi-smooth. Mix in the egg. Stir in the carrot. In a separate bowl, use a whisk to combine the flour, baking soda, cinnamon, cloves and salt. Stir the dry ingredients into the wet ingredients until well combined. Cover the bowl and refrigerate for at least one hour (or overnight).
- Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silpat mats. Drop dough by rounded spoonfuls onto the lined baking sheets, spacing the cookies at least 2-inches apart. I like to use a cookie scoop for my dough so the baked cookies will turn out as round and perfect as possible. Bake 8 to 10 minutes, or until the cookies are baked through and set. Let cool on the cookie sheets for 10 minutes before transferring them to a baking rack to cool completely.
MAKE THE FROSTING:
- In a medium bowl, use an electric mixer to combine the cream cheese and butter. Mix until smooth. Mix in vanilla and melted chocolate. Mix in the powdered sugar, then add 1 tablespoon milk to thin out the mixture (add more milk or more powdered sugar, if needed). You want the frosting to be somewhat of a drizzling consistency (unless you'd prefer to spread the frosting on the cookies). Transfer the frosting to a zip baggie, cut a tiny hole in the corner of the baggies and squeeze the frosting into the corner to drizzle onto the cooled cookies. Let the frosting set- it might not set completely, so store them in a single layer.
Notes
- For freezing: Place a single layer of cookies in a container, stick it in the freezer until the cookies/frosting are firm. Place waxed paper on top of the cookies. Make a second layer of cookies and freeze again. Repeat until all of your cookies are in the container with layers of wax paper in between.
Nutrition
Serving: 1cookie | Calories: 113kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 123mg | Potassium: 33mg | Fiber: 1g | Sugar: 9g | Vitamin A: 871IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg