Carrot Cake Cookies

Spring to me means that more sunny and warm days are just around the corner. Gorgeous delicate cherry blossoms are blooming all around us, and carrot cake of course! It’s definitely my highlight of Spring because every year around Easter I always make a Carrot Cake and Carrot Cake Cupcakes and this year I have incorporated Carrot Cake Cookies. Do you get that I love Carrot Cake?

It’s one of my favorites because it’s so moist due to the the carrots and I love all the spices. When I make the Cream Cheese Frosting or Buttercream Frosting, I have to stand guard because my family loves it so much they will sneak and eat it by the spoonful.

Everyone in my family loved these cookies, kids included. This will definitely become another Spring tradition.

Carrot Cake Cookies

Course Dessert
Cuisine American
Servings 1 Dozen Cookies
Author Jennifer Grooms

Ingredients

  • 6 tbsp granulated sugar
  • ¼ cup brown sugar packed
  • 1 large egg
  • 1 stick butter softened
  • 1 ¼ cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • Pinch salt
  • 1 cup shredded carrots

Buttercream and To Decorate:

  • 1 stick butter softened
  • 2 cups icing sugar
  • 1-2 tbsp milk
  • 2-3 oz. orange fondant
  • 1-2 oz. green fondant

Instructions

  1. Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
  2. In a large bowl, use an electric mixer to beat both sugars, egg and butter. Mix until creamy.
  3. Sift together flour, baking soda, cinnamon and salt. Add dry ingredients into wet ingredients. Beat until batter forms.
  4. Add shredded carrots and mix thoroughly.
  5. Using a cookie scoop (or a ¼ measuring cup), scoop mounds of batter on lined baking sheet, about 2 inches apart from each other.
  6. Bake for 12-15 minutes and allow to cool before decorating.

Buttercream and To Decorate:

  1. Make buttercream by beating butter, icing sugar and milk. Once ingredients are smooth and well-combined, scoop into a piping bag with a round tip attached.
  2. Frost the center of each cookie.
  3. Roll out 15-20 spheres of orange fondant – about ½ an inch in size. Shape them into cylinders.
  4. Press a small piece of green of fondant on the top of each orange piece.
  5. Use a toothpick to score lines on the orange portion of your carrot, to give it texture.
  6. Top each frosted cookie with 1-3 fondant carrots. Serve and enjoy.


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