Carrot Cake Cookies | Bake at 350°

I like, love, love carrot cake. I am a chocolate woman via and thru, however I believe carrot cake wins nearly each time.
The carrots guarantee its moistness, that little little bit of spice makes it
intriguing, and cream cheese frosting—you actually cannot beat cream cheese
frosting.

You have acquired a bit of carrot cake in cookie type, mounds of carrot and
ginger-laden cookies flecked with toasted pecans and topped with an
orange-flavored cream cheese frosting.

All of it begins with this dough…

Then you definitely add the cream cheese frosting…

….hiya, beautiful.

The best way to Make Carrot Cake Cookies Cute with Frosting

Pipe on beneficiant squiggles of frosting, heck, dunk all the
cookie in frosting…I will not inform.

Save a bit of of the frosting, tint inexperienced and orange, and pipe mini carrots on
high.

They arrive collectively actually shortly and will probably be such a welcome addition to
your Easter desserts.

Carrot Cake Cookies

Prep Time: 20 minutes

Bake Time: 18 minutes

Yield: 16 cookies

For the cookies:

½ cup Imperial Granulated Pure Cane Sugar 

¼ cup Imperial Mild Brown Sugar

¼ cup salted butter, room temperature

½ cup shortening

1 teaspoon pure vanilla extract

½ teaspoon pure orange extract

1 egg

2 cups unbleached, all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon kosher salt

½ cup finely chopped crystallized ginger

1/3 cup finely chopped, toasted pecans

1 ¼ cups grated carrots (grated on the small holes of a field grater)

for the frosting:

½ cup salted butter, room temperature

8 ounces cream cheese, room temperature

1 teaspoon pure vanilla extract

¼ teaspoon pure orange extract

1 pound Imperial Confectioner’s Powdered Sugar

orange & inexperienced gel/paste meals coloring, optionally available

Preheat oven to 350 and line two cookie sheets with parchment
paper.  

Cream the butter and shortening collectively till mixed and fluffy, about 2
minutes. Add the sugars and beat once more till mild and fluffy.

Beat within the egg and extracts. On low pace, add the flour, baking powder, and
salt; combine simply till mixed.

Stir within the crystallized ginger, pecans, and carrots. 

Use a two-tablespoon cookie scoop to dollop the dough onto the ready
sheets. Bake 18 minutes or till the cookies are set. Cool on the cookie
sheets for 1-2 minutes, then switch to a wire rack to chill fully.

Whereas the cookies are cooling, make the icing. Beat the butter and cream
cheese collectively till effectively mixed. Add the extracts. With the mixer on low,
add the powdered sugar a bit of at a time till absolutely mixed. Improve the
pace to medium-high and beat for 2-3 minutes till mild and fluffy.

If desired, put aside two small bowls of frosting and coloration with orange and
inexperienced meals coloring. Place the rest of the frosting in a pastry bag or a
massive freezer zip-top bag, snip off the tip, and pipe frosting onto the
cookies.

If utilizing the orange and inexperienced frosting to make carrots, match one pastry bag
with a #3 tip for the orange frosting and one other with a #2 for the inexperienced.
Pipe carrots onto the cookies. 

*submit up to date 3/24

…and cookies.