Ingredients
Method
- 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
- For the softest cookies, avoid overmixing the dough once the flour is added. Mix just until combined.
- Ensure your butter is only slightly cooled, not hot, when adding to the sugars to prevent melting the sugar crystals too quickly.
- If your ermine frosting seems too thin, refrigerate it for 15-20 minutes to firm up slightly before whipping again. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure your butter is only slightly cooled, not hot, when adding to the sugars to prevent melting the sugar crystals too quickly.
- If your ermine frosting seems too thin, refrigerate it for 15-20 minutes to firm up slightly before whipping again. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.