Carrot Cake Cookies

Name: Carrot Cake Cookies
Prep time: 55 min
Total time: 2 h 20 min
Yield: 50 cookies
Ingredients: Cookie; 1 cup Land O Lakes® Butter softened; 3/4 cup firmly packed brown sugar; 3/4 cup granulated sugar; 2 large Land O Lakes® Eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 250 grams (about 2 1/4 cups or 4 medium) grated carrots, any liquid discarded, patted dry; 1 cup finely chopped pecans; Frosting; 1 (8-ounce) package cream cheese, softened; 1/2 cup Land O Lakes® Butter softened; 1/2 teaspoon vanilla extract; 4 cups powdered sugar; Green food color, if desired; Orange food color, if desired

Cute drop cookies that taste just like carrot cake.

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55 min

Prep Time

02 hrs 20 min

Total Time

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Ingredients

1 cup Land O Lakes® Butter, softened

³/₄ cup firmly packed brown sugar

³/₄ cup granulated sugar

2 large Land O Lakes® Eggs

2 teaspoons vanilla extract

2 ¹/₂ cups all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

¹/₂ teaspoon salt

250 grams (about 2 ¹/₄ cups or 4 medium) grated carrots, any liquid discarded, patted dry

1 cup finely chopped pecans

Frosting

1 (8-ounce) package cream cheese, softened

¹/₂ cup Land O Lakes® Butter, softened

¹/₂ teaspoon vanilla extract

4 cups powdered sugar

Green food color, if desired

Orange food color, if desired

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Combine 1 cup butter, brown sugar and granulated sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, cinnamon, baking soda and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
STEP 3

Scoop dough by rounded tablespoonfuls, about 2 inches apart, onto greased cookie sheets. Bake 14-16 minutes or until edges are deep golden brown and cookies are set. Cool completely.
STEP 4

Meanwhile, combine cream cheese, 1/2 cup butter and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Add 1 cup powdered sugar at a time, beating until smooth and combined. Reserve 1/2 cup frosting.
STEP 5

Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.

Tip #1

Carrots contain a lot of moisture, making them amazing in baked goods. Yet too much moisture in a batter may cause cookies to spread too much during baking. For best results, use fresh carrots (not the matchstick carrots from a bag), then shred them using the larger grate on either a box grater or food processor. Dry them by gently rolling in paper towel, and weigh them instead of measuring for best accuracy.

190 Calories

10 Fat (g)

35 Cholesterol (mg)

130 Sodium (mg)

24 Carbohydrates (g)

0 Dietary Fiber

2 Protein (g)

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