Carrot cake cookies

 
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Carrot Cake Cookies

Ingredients

  • 3/4 c. (1 1/2 sticks) butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extraact
  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. kosher salt
  • 1 c. packed shredded carrots (from 2 medium carrots)
  • 3/4 c. unsweetened shredded coconut
  • 1/2 c. raisins
  • 2 c. old-fashioned oats

CREAM CHEESE GLAZE

  • 1 c. powdered sugar
  • 1 oz. cream cheese, at room temperature
  • 4 tsp. milk
  • 1/4 tsp. pure vanilla extract
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Directions

40 minutes
  • 1Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
  • 2Stir in carrots, coconut, raisins, and oats and mix until just combined.
  • 3Scoop 1” rounds of dough onto baking sheet. Bake until golden, 15 to 18 minutes. Let cool.
  • 4Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.
 

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