Carrot Cake Cookies Recipes

CARROT CAKE COOKIES

Steps:

• Preheat oven to 375°F with rack positioned in upper third of oven. Line a large baking sheet with parchment paper. Beat butter, granulated sugar, and brown sugar with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add egg and 1 teaspoon of the vanilla; beat on medium until combined, about 30 seconds.
• Whisk together flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating on low speed until just combined after each addition, about 20 seconds (dough will be slightly crumbly). Fold in carrots and walnuts until combined.
• Scoop dough by heaping tablespoonfuls onto prepared baking sheet, placing cookies 2 inches apart. Bake cookies in batches in preheated oven until bottoms of cookies are golden brown, 12 to 14 minutes. Remove from oven; let cool on baking sheet 5 minutes. Transfer cookies to a wire rack, and let cool completely, about 20 minutes.
• Whisk together powdered sugar, milk, and remaining 1/2 teaspoon vanilla in a small bowl. Drizzle glaze over cooled cookies, and serve.

CARROT CAKE SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
• Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.

CARROT CAKE SANDWICH COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream 1 cup butter and brown sugar until light and fluffy. Beat in eggs and 1/2 teaspoon vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture just until combined. Stir in carrots, granola and cornflakes., Drop by rounded tablespoonfuls 2 in. apart on greased baking sheets; sprinkle with sugar. Bake 10-12 minutes or until edges are golden brown and cookies are set. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese, cinnamon and remaining butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread frosting on bottoms of half of the cookies; cover with remaining cookies.

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

CARROT CAKE COOKIES RECIPE BY TASTY

Steps:

• Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
• Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
• Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
• Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
• Place a frozen icing ball in the center of each dough round.
• Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
• Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
• Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
• Enjoy!

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

CARROT CAKE COOKIES

Steps:

• Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
• Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
• Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
• When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
• Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
• Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.