These cookies are amazing. The spice is perfect and the cookies keep the cookies really chewy. And, carrot cake is not complete without Cream Cheese Frosting. So good.
In other news, I'm hooked on the show Shameless on Netflix. It's a little bit, okay a lot naughty, but the cast is so perfect. There are 6 seasons on Netflix and totally binge worthy. And, when that show gets to be a bit much, I switch over to Office. That show is really timeless and makes me laugh so much. #LoveJimAndPam
Now go make these cookies and then cozy up for a little Netflix!
Carrot Cake Cookies with Cream Cheese Frosting
Cookies
1 1/2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup light-brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots
Chopped pecans or cinnamon for decoration
Frosting
5 ounces cream cheese
6 tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract
2 cups powdered sugar (more/less for desired consistency)
Preheat oven to 350 degrees. Line two baking sheets with baking mats or parchment paper. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Set aside.
In the bowl of an stand mixer, blend together butter, sugar and brown sugar until creamy. Add in egg and vanilla and mix to combine. With the mixer on low, add in half of the dry ingredients and the grated carrots. Mix to combine. Add in remaining dry ingredients and mix until all is incorporated. Scrape down bowl to ensure all is mixed.
Using a cookie scoop, drop cookie dough onto prepared baking sheets (12 per sheet, 2 inches apart). Bake for 10-14 minutes, or until cookies are set. Cool on baking sheet several minutes then transfer to a wire rack to cool.
Once cookies are cool, prepare frosting.
In the bowl of a stand mixer, mix the cream cheese and butter until light and fluffy (couple minutes). Add in vanilla and powdered sugar and mix until combined. Mix until smooth and creamy - couple more minutes. Add more/less powdered sugar for desired consistency.
Frost cookies and top with pecans or cinnamon. Serve! Store in an airtight container.
Makes about 24 cookies.
Source: Cooking Classy
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