Easter Carrot Cake Cookies
As many others do, I LOVE any holiday! So many reasons to spend time with loved ones and cook the most extravagant meals of the year. This year was a little different, abiding by the Stay Home orders due to COVID-19, I went for cookies for dessert so I could drop off some care packages for friends.
I also made Short Rib Ragu for the first time with homemade Pappardelle pasta. I love a good pasta dish! 4 hours of slow cook time with plenty of vino included, can’t go wrong.
These Carrot Cake Cookies are the perfect route if you aren’t looking to make a full Carrot Cake, or if you just want a mini version when you get that craving!
The cookie part is wonderfully chewy – but fluffy and moist because of the carrots. The cream cheese frosting…. is just the best!
The Dough
This cookie dough is nice and moist while still giving a good bite on the edges. The middle is very fluffy and rich with cinnamon and nutmeg goodness.
Start by beating the butter and sugar in the bowl of a mixer until the combination starts to turn a slightly lighter color. Scrape down the sides as you need to so everything is one beautiful sugar blend.
Add in the cinnamon, nutmeg, vanilla extract, eggs, salt, and baking soda. Again, you’re probably going to have to scrape down the sides a couple of times so that everything is incorporated.
Add in the shredded carrots followed finally by the flour. Just mix the dough until everything is fully mixed – try not to over mix this one.
Using an ice cream scoop, place the dough on a greased cookie sheet and bake for 9-10 minutes. The edges will tell you as soon as the cookies are done as they will start to turn a delicious golden brown.
Allow the cookies to fully cool before smothering in frosting (YUM)!
The Frosting
Using a mixing bowl, combine the butter and cream cheese until smooth and a little fluffy. It’s best to do this with room temperature butter and cream cheese as they will play nicer with one another. If they are cold, just keep going a bit longer until you can’t tell the difference between the two. I would NOT recommend melting the butter.
Once it’s combined, add in the vanilla extract followed slowly by the powdered sugar. I mean slowly, or you will have powdered sugar EVERYWHERE!!
I took a couple spoonfuls of the frosting and put in another bowl to add the food coloring, just simply mix it together with the desired colors.
If you drape a zip-lock bag over a small bowl or cup, you can easily spoon the frosting into the bag, creating a makeshift piping bag! Snip the corner of the bag and squeeze away – just make sure it’s fully closed!
Enjoy!
Easter Carrot Cake Cookies
AuthorIonaBeat together the butter and both sugars until the mixture starts to turn a lighter color.
Add in the eggs, vanilla, salt, cinnamon, nutmeg, and baking soda until fully incorporated. You might need to scrape the sides down a couple of times.
Slowly mix in the flour until the mixture comes together, and then add in the shredded carrots.
Using an ice cream scoop, form a good size ball of cookie dough, and press slightly down on the cookie and evenly space them out on the baking sheet.
Place the cookies into a 350 degree oven for 9-10 minutes. Or just until the edges of the cookies start to brown.
Allow the cookies to cool on a wire rack before frosting.
In a mixing bowl, add the butter and cream cheese. Beat on high until the mixture starts to come together. It helps if both are room temperature!
Add in the powdered sugar one cup at a time.
Allow the mixer to run for a couple of minutes or until the mixture starts to look light and fluffy.
To decorate the cookies, take a spoonful or two of the frosting and place in a separate bow. Add the desired coloring to the frosting until you achieve the color you desire.
Fold a sandwich or plastic bag over a cup, and spoon the frosting into the bag.
Snip a small corner of the bag to decorate your cookies!
Ingredients
Directions
Beat together the butter and both sugars until the mixture starts to turn a lighter color.
Add in the eggs, vanilla, salt, cinnamon, nutmeg, and baking soda until fully incorporated. You might need to scrape the sides down a couple of times.
Slowly mix in the flour until the mixture comes together, and then add in the shredded carrots.
Using an ice cream scoop, form a good size ball of cookie dough, and press slightly down on the cookie and evenly space them out on the baking sheet.
Place the cookies into a 350 degree oven for 9-10 minutes. Or just until the edges of the cookies start to brown.
Allow the cookies to cool on a wire rack before frosting.
In a mixing bowl, add the butter and cream cheese. Beat on high until the mixture starts to come together. It helps if both are room temperature!
Add in the powdered sugar one cup at a time.
Allow the mixer to run for a couple of minutes or until the mixture starts to look light and fluffy.
To decorate the cookies, take a spoonful or two of the frosting and place in a separate bow. Add the desired coloring to the frosting until you achieve the color you desire.
Fold a sandwich or plastic bag over a cup, and spoon the frosting into the bag.
Snip a small corner of the bag to decorate your cookies!
