Carrot Cake Cookies
Servings: 42 cookies
Calories: 229kcal
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Ingredients
Cookies
- 1 cup butter softened
- ¾ cup sugar
- ¾ cup brown sugar firmly packed
- 2 large eggs
- 2 teaspoons vanilla
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon ground
- ¼ teaspoon salt
- 2 cups carrots approx. 4 medium carrots, grated
- 1 cup pecans finely chopped
Frosting
- 4 cups sugar powdered
- ½ cup butter
- 8 oz cream cheese 1 package, softened
- ½ teaspoon vanilla
- Green food color if desired
- Orange food color if desired
Instructions
- Heat oven to 350° F.
- Combine 1 cup butter, sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla, beat until well mixed. Add flour, baking sod, cinnamon and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
- Drop dough by rounded tablespoonfuls onto greased cookie sheet. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
- Combine powdered sugar, 1/2 cup butter, cream cheese and 1/2 teaspoon vanilla in bowl; beat at medium speed until smooth and creamy. Reserve 1/2 frosting.
- Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one half green and one half orange. Spoon each tinted frosting into resealable plastic food bags; snip off corner of bags. Make carrot design on top of each cookie, if desired.
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Nutrition
Calories: 229kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 118mg | Potassium: 56mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1308IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 1mg
