Carrot Cake Cookies | Bake at 350°

I really like, love, love carrot cake. I am a chocolate lady 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 just a little 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…

….whats up, attractive.

Easy methods to Make Carrot Cake Cookies Cute with Frosting

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

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

They arrive collectively actually shortly and can 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 Gentle 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, non-compulsory

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 gentle and fluffy.

Beat within the egg and extracts. On low velocity, 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 utterly.

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

If desired, put aside two small bowls of frosting and shade with orange and
inexperienced meals coloring. Place the rest of the frosting in a pastry bag or a
giant 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. 

*put up up to date 3/24

…and cookies.