Carrot Cake Cookies
Author: Diane
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 18
- 1 stick unsalted butter melted plus ½ stick room temperature for frosting
- ⅓ cup sugar
- ⅓ cup packed brown sugar
- 1 large egg yoke
- 1 cup flour I used whole wheat
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ¾ cup old fashioned oats
- ¾ cup finely grated carrots
- ¼ cup golden raisins chopped, I didn't chop mine, missed that part
- ¾ cup finely chopped pecans
- ¼ cup confectioners sugar
- 2 ounces cream cheese
- 1½ teaspoon jam, I used a homemade jam I had on hand
- Preheat the oven to 350 degrees F.
- In a large bowl whisk both sugars and egg yoke together.
- In another bowl whisk together flour, cinnamon, ginger and sea salt.
- Stir the flour mixture into the butter mixture until combined.
- Add in the carrots, oats and raisins and mix.
- Cover and refrigerate for 30 minutes.
- Roll the dough into 18 1½ inch balls and roll in chopped pecans to coat.
- Line a cookie sheet with parchment paper.
- Place the cookie balls 2 inches apart.
- Bake for 10 minutes.
- Remove from oven, using the end of a wooden spoon make an indentation in the center of the cookie ball.
- Bake another 10 to 12 minutes or until golden brown.
- Place the cookies on a wire rack to cool.
- In another bowl beat the butter, sugar, cream cheese and jam together.
- When the cookies have cooled fill the center with frosting and serve.
- Refrigerate any leftover cookies. :)
Recipe by Mamal Diane at https://mamaldiane.com/the-best-carrot-cake-cookie-recipe/
3.5.3208