Frosted Carrot Cookies
A soft cake-like cookie full of shredded carrots, cinnamon, nuts and topped with a sweet cream cheese frosting and a dusting of cinnamon. If you like carrot cake, you will love these cookies!
Equipment
- baking or cookie sheet
- parchment paper or silicone baking mats
- medium-sized cookie scoop
- mixing bowls of various sizes
- electric mixer or stand mixer
Ingredients
For the cookies
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 cups shredded carrots
- 2 Tablespoons buttermilk, room temperature
- 1/2 cup chopped nuts such as walnuts or pecans
For the frosting
- 3 oz. cream cheese, softened
- 3 Tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- ground cinnamon for dusting
Instructions
For the cookies
- In a medium sized mixing bowl, sift or whisk the1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon saltand 1 1/2 teaspoons ground cinnamon.
- Using a mixer, cream the 1/2 cup unsalted butter, and 1 cup granulated sugar until light, about 2 minutes.
- Add in 1 large egg, followed by the 2 cups shredded carrots. Slowly add in the 2 Tablespoons buttermilk,
- Add in the dry ingredients, in 3 separate batches, making sure each addition is fully incorporated before adding the next. Add in the 1/2 cup chopped nuts
- Use a medium sized cookie scoop to scoop the cookies onto lined baking sheets. Bake at 375°F 10-11 minutes, or until the centers are completely set when lightly pressed with your fingertip.
- Allow cookies to cool on pan 1-2 minutes, then remove to a wire rack to cool completely. Frost when cooled.
For the frosting
- Using a mixer, cream the 3 oz. cream cheese, and 3 Tablespoons unsalted butter, until smooth.
- Add in the 1 cup powdered sugar and 1/4 teaspoon vanilla extract.
- Spread frosting on cooled cookies, then dust extra ground cinnamon on top.
Notes
- Don't have buttermilk on hand? Substitute by using white milk and add a splash of vinegar to the milk; allow to sit 1-2 minutes before using.
- You can substitute a small cookie scoop if needed, decrease your baking by 1-2 minutes.
- Store these cookies in an airtight container for up to 72 hours.
- These cookies can freeze up to 45 days.
- You can also add 1/2 cup raisins or 1/2 cup of coconut to the batter.
Nutrition
Serving: 1cookieCalories: 163kcalCarbohydrates: 21gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 118mgPotassium: 65mgFiber: 1gSugar: 14gVitamin A: 2006IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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