Carrot Cake Cookies
I love carrot cake, but I know it’s not appealing for everyone. It’s a shame that we only see this dessert around Easter time. Making them into cookies however, gives you the opportunity to have a slice whenever you are craving this sweet treat that is loaded with texture. Make a batch and freeze some without the icing for when you need those delicious flavors.
Tips:
You can make these cookies into Carrot Cake Sandwiches too. Double the glaze recipe and use it as the filling. You can thicken it, if needed, by adding more powdered sugar.
I am not a raisin fan, but if you are, add 1/2 cup to the batter before baking.
Carrot Cake Cookies
Makes about 60 cookies
PREP 20 minutes
COOK 15 minutes
INGREDIENTS
COOKIES
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extraact
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon Kosher salt
1 cup packed shredded carrots (from 2 medium carrots)
3/4 cup unsweetened shredded coconut
2 cups old-fashioned oats
CREAM CHEESE GLAZE
1 c. powdered sugar
1 oz. cream cheese, at room temperature
4 teaspoons milk
1/4 teaspoon pure vanilla extract
INSTRUCTIONS
Preheat oven to 350º degrees. You will need 5 cookie sheets lined with parchment paper or cool down a sheet before reusing it.
In a bowl of an electric mixer, beat butter and sugars until light and fluffy, about 5 minutes.
Add eggs, one at a time, until incorporated, then add vanilla.
In a separate bowl, whisk together flour, baking soda, cinnamon and salt.
Add dry ingredients to butter mixture until well-combined. Don’t overmix.
Stir in carrots, coconut, raisins (if using), and oats and mix until just combined.
Using a small ice cream scoop, scoop 1” rounds of dough onto baking sheet. The cookies will spread, so leave 2” between cookies. I got 12 per sheet.
Bake until golden, 15 to 18 minutes. Let cool.
Make glaze: Sift powdered sugar into a large bowl with cream cheese, vanilla and milk. Whisk until the glaze is combined and flows freely. Use a piping bag or a fork to drizzle on the cooled cookies. Allow the glaze to harden before stacking the cookies.