Carrot Cake Cookies

🧂 Ingredients

• 1 cup unsalted butter

  softened to room temperature
• ½ cup granulated white sugar
• ½ cup light brown sugar
• 2 eggs
• 3 teaspoons vanilla extract
• 2 ½ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons cinnamon
• ½ teaspoon salt
• 2 ½ cups finely shredded carrot
• ½ cup finely chopped pecans

  optional
• ½ cup unsalted butter

  softened to room temperature
• 8 ounces cream cheese

  softened to room temperature
• 4 cups confectioners' sugar or powdered sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk

  adjust for consistency

Instructions

• 1 Preheat the oven to 350°F and prepare a baking sheet by lining with parchment
  paper. Set aside.
• 2 In a large bowl, use a stand mixer or electric mixer on medium speed to beat
  together the butter, white sugar and brown sugar until light and fluffy.
• 3 Add the eggs and vanilla and continue beating until fully incorporated, set
  aside.
• 4 In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon
  and salt.
• 5 Carefully add the flour mixture to the wet mixture until fully mixed.
• 6 Adjust the speed of the electric mixer to low and add the carrots. If you want
  to add nuts, you can add 1/2 cup at this time. Continue mixing until fully
  incorporated.
• 7 Using a medium cooking scoop, drop tablespoon-sized dough balls onto the
  prepared baking sheet about two inches apart.
• 8 Bake for 10-12 minutes or until the cookies are cooked through.
• 9 Allow to cool before icing.
• 10 In a large bowl, use an electric mixer to combine the butter and cream cheese.
• 11 Carefully add the confectioners’ sugar, 1 cup at a time, until it is fully
  incorporated.
• 12 Add the vanilla and milk, using more or less to reach desired consistency.
• 13 Use the icing to first the cookies or drizzle on as a glaze. You can also color
  the icing and pipe a carrot on the cookies.

Nutrition Info