Carrot Cake Cookies

Copycat Crumbl Cookies

Since we are on the topic of carrot cake, and I had A LOT of extra carrots, check out my last post, I decided to do cookies as well! Now, this is not the same recipe as before, no cake mix required. And these cookies are not as “golden” as the muffins.

I love a good cookie recipe. I am experiencing with different ways to perfect a cookie! Stay tuned for this recipes!! For the cookies, I used a regular sized cookie scoop and a large one; I like options!

Ingredients

Cookie Base:

1/2 cup of butter, softened

1/3 cup of light brown sugar, packed

1/3 cup of granulated sugar

1/2 cup of grated carrots

1 Tbs vanilla

1 egg yolk

3 Tbs heavy whipping cream, room temp

1 3/4 cup AP flour

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

1/8 tsp allspice

1/4 tsp ground ginger

pinch of cloves

1/4 tsp salt

Cream cheese frosting:

4 oz cream cheese, softened

3 Tbs butter, softened

1 tsp vanilla

3/4 cup of powdered sugar

pecans for garnish (optional)

Directions

Preheat oven to 350*. Line a baking sheet with parchment paper, or a silicone baking mat.

Cream the butter, brown sugar and granulated sugar together until smooth and creamy.

Mix in the shredded carrots, vanilla, egg yolk and heavy whipping cream until smooth.

Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves ad salt. Mix until the flour disappears slightly.

Use whichever size cookie scoop your heart desires and bake for 12 min.

Let the cookies cool on the pan for 5 min before removing.

To make the cream cheese frosting. Cream the cream cheese and butter with whisk attachment until smooth and combined. Mix in the vanilla and powdered sugar for 4-5 minutes or until light and creamy.

Fill your piping bag with your favorite tip and frost your cookies. Top with extra carrots and pecans!

Cookies, Coffee and Chaos