Carrot Cake Cookies

With Easter around the corner, I am seeing more and more Easter-themed treats lately, especially with carrots. I have made carrot cupcakes before. This time, I decided to try something different and make frosted carrot cake cookies.

carrot cake cookie

 

Carrot-Cake Cookies (adapted from Martha Stewart recipe, yields 18 cookies)

Ingredients:

  • 1 stick unsalted butter, melted
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup rolled oats (I use Quaker Oats)
  • 3/4 cup packed, finely grated, peeled carrots

Ingredients for cream cheese frosting:

  • 4 oz cream cheese
  • 1/2 stick unsalted butter, softened
  • 2 cups confectioner’s sugar
  • 1/4 teaspoon vanilla extract

 

Directions:

  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. In a large bowl, mix the melted butter, sugars, and egg yolk.
  3. In a separate medium bowl, whisk together flour, ginger, and salt. Gradually add the dry mixture to the wet. Mix in oats and carrots.
  4. Form 1 tablespoon balls on the lined tray and flatten each ball with palm of our hand. Cookie dough should be 2 inches apart.
  5. Bake for 15-18 minutes, rotating baking sheets halfway.
  6. Transfer cookies to a wire rack to let cool.
  7. For cream cheese frosting: combine softened butter, cream cheese, sugars, and vanilla until combined.

 

Jamie’s tips for this recipe:

  • I would use a little less ginger next time; the spice was slightly overpowering the carrot flavor. Next time, I might also incorporate other spices, such as cinnamon and nutmeg, which were ingredients in my carrot cupcakes recipe.
  • Shred the carrots by using a grater, mandoline, or food processor.
  • Frosting is a must, in order to balance the spice in the cookies. I like to frost the cookies overnight, which gives it a slightly harder texture. If this was a cupcake recipe, I would frost cupcakes fresh before serving.
  • The cookies themselves are not very attractive. Highly recommend frosting different designs and swirls for a “prettier” look. Maybe add a carrot twist for decor?
  • Feel free to make carrot cookie sandwiches with the frosting!

 

If you’re a fan of carrot desserts, definitely give this recipe a try! My coworkers finished them in record time!

About Jamie

Hi! My name is Jamie and I am a Boston native, amateur baker, food nerd, macaron addict, globetrotter, and fitness enthusiast. Currently, I manage grants at Dana-Farber Cancer Institute in Boston, MA. I'll be blogging every Friday about my baking endeavors, food interests and travel, restaurant reviews, and reports on the latest food trends.

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