Carrot Cake Cookies
Rating
The carrots ensure its moistness, that little bit of spice makes it intriguing, and cream cheese frosting—you really can't beat it.
Ingredients
- For the cookies:
- ½ cup Imperial Granulated Pure Cane Sugar
- ¼ cup Imperial Light Brown Sugar
- ¼ cup salted butter, room temperature
- ½ cup shortening
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure orange extract
- 1 egg
- 2 cups unbleached, all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup finely chopped crystallized ginger
- ⅓ cup finely chopped, toasted pecans
- 1 ¼ cups grated carrots (grated on the small holes of a box grater)
- for the frosting:
- ½ cup salted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure orange extract
- 1 pound Imperial Confectioner's Powdered Sugar
- orange & green gel/paste food coloring, optional
Instructions
- Preheat oven to 350 and line two cookie sheets with parchment paper.
- Cream the butter and shortening together until combined and fluffy, about 2 minutes. Add the sugars and beat again until light and fluffy.
- Beat in the egg and extracts. On low speed, add the flour, baking powder, and salt; mix just until combined.
- Stir in the crystallized ginger, pecans, and carrots.
- Use a two-tablespoon cookie scoop to dollop the dough onto the prepared sheets. Bake 18 minutes or until the cookies are set. Cool on the cookie sheets for 1-2 minutes, then transfer to a wire rack to cool completely.
- While the cookies are cooling, make the icing. Beat the butter and cream cheese together until well combined. Add the extracts. With the mixer on low, add the powdered sugar a little at a time until fully combined. Increase the speed to medium-high and beat for 2-3 minutes until light and fluffy.
- If desired, set aside two small bowls of frosting and color with orange and green food coloring. Place the remainder of the frosting in a pastry bag or a large freezer zip-top bag, snip off the end, and pipe frosting onto the cookies.
- If using the orange and green frosting to make carrots, fit one pastry bag with a #3 tip for the orange frosting and another with a #2 for the green. Pipe carrots onto the cookies.
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