Irresistible Carrot Cake Cookies
Carrot Cake Cookies: master these soft, spiced cookies with a creamy brown sugar ermine frosting. A delightful twist on a classic dessert, perfect for any occasion.
Ingredients
- 1 rac{3}{4} cups (219 g) all-purpose flour
- 1 teaspoon baking soda
- rac{1}{2} teaspoon baking powder
- rac{1}{2} teaspoon kosher salt
- 1 rac{1}{2} teaspoons ground cinnamon
- rac{1}{4} teaspoon ground nutmeg
- rac{1}{4} teaspoon ground ginger
- rac{1}{2} cup (1 stick / 113 g) unsalted butter, (melted, slightly cooled)
- rac{3}{4} cup (150 g) light brown sugar, (packed)
- rac{1}{4} cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
Instructions
- Preheat oven to 3500F (1750C). Line two large baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger until well combined.
- In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract to the bowl and whisk for 30 seconds until fully combined.
- Stir in the 1 cup of grated carrots until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with brown sugar ermine frosting (recipe not provided).
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.