Carrot Cake Cookies with Cream Cheese Frosting
Ingredients
The cookies
-
12
tablespoons
salted butter, melted and cooled slightly
-
1
cup
light brown sugar
-
½
cup
granulated sugar
-
1
large
egg
-
1
large
egg yolk
-
1
teaspoon
vanilla extract
-
2½
cups
all-purpose flour
-
1
teaspoon
ground cinnamon
-
½
teaspoon
baking soda
-
¼
teaspoon
salt
-
1½
cups
freshly grated carrots
The frosting
-
6
tablespoons
salted butter, softened
-
6
ounces
cream cheese, softened
-
1
tablespoon
sour cream
-
1
teaspoon
vanilla extract
-
1½
cups
powdered sugar
-
to taste
none
toasted pecans (for garnish, optional)
Instructions
- 1. Preheat the oven to 375°F (or 350°F for convection). Prepare baking sheets with parchment paper.
- 2. In a large bowl, mix together the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until combined.
- 3. In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Combine with the wet ingredients until just mixed.
- 4. Squeeze the grated carrots to remove excess moisture and fold them into the batter.
- 5. Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 6. Bake for 13-15 minutes until lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- 7. For the frosting, beat together the butter, cream cheese, sour cream, and vanilla until smooth. Gradually add powdered sugar and mix until creamy.
- 8. Frost the cooled cookies and garnish with toasted pecans if desired.
Nutrition Facts (estimated)
Servings
36 cookies
Calories
158
Total fat
8g
Total carbohydrates
21g
Total protein
2g
Sodium
104mg
Cholesterol
30mg
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