CARROT CAKE COOKIES
Our Test Kitchen took all of the classic ingredients in carrot cake and used them to make these over-the-top cookies.
Provided by Jasmine Smith
Categories Cookies
Time 1h25m
Yield 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F with rack positioned in upper third of oven. Line a large baking sheet with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 1 teaspoon of the vanilla; beat on medium until combined, about 30 seconds.
- Whisk together flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined after each addition, about 20 seconds (dough will be slightly crumbly). Fold in carrots and walnuts until combined.
- Scoop dough by heaping tablespoonfuls onto prepared baking sheet, placing cookies 2 inches apart. Bake cookies in batches in preheated oven until bottoms of cookies are golden brown, 12 to 14 minutes. Remove from oven; let cool on baking sheet 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 20 minutes.
- Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla in a small bowl. Drizzle glaze over cooled cookies, and serve.
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
CARROT CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
CARROT CAKE BREAKFAST COOKIES
Wave goodbye to the breakfast-time hustle with these wholesome carrot cake cookies. Packed with carrots, whole-wheat flour, oats, and applesauce, these morning bites will taste like dessert but leave you feeling energized for the day. Quickly bake a batch at the beginning of the week (no need to chill this cookie dough!) for the perfect grab-and-go meal.
Provided by Gabriela Rodiles
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven 375 degrees F.
- Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
- Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
- Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
- Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.
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