Sure! Here’s a detailed recipe for delicious Carrot Cake Cookies that are perfect for any occasion, whether it’s Christmas, Thanksgiving, or just a sweet treat for your family. These cookies are easy to make and bursting with the flavors of carrot cake π₯πͺ.
Carrot Cake Cookies
Preparation Time: 15 minutes
Cooking Time: 42 minutes
Total Time: 57 minutes
Yield: 36 cookies
Ingredients:
| Ingredient | Quantity |
|---|---|
| Light brown sugar | 1 cup |
| Granulated sugar | 1 cup |
| Unsalted butter | 1/2 cup |
| Eggs | 2 |
| Vanilla extract | 1 tsp |
| All-purpose flour | 1 1/2 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/4 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/2 tsp |
| Rolled oats | 2 cups |
| Carrots, grated | 1 1/2 cups |
| Raisins | 1 cup |
| Cream cheese | 8 oz |
| Unsalted butter, softened | 8 tbsp |
| Confectioners’ sugar | 1 cup |
| Vanilla extract | 1 tsp |
Instructions:
-
Preheat your oven to 350Β°F (175Β°C). Line 2 baking sheets with parchment paper and set them aside.
-
In a large bowl, using an electric mixer, combine the light brown sugar, granulated sugar, and unsalted butter. Beat until the mixture is light and fluffy, which should take about 2 minutes.
-
Add the eggs and vanilla extract to the sugar-butter mixture. Beat on medium speed until well combined.
-
In another large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger. Stir to combine all the dry ingredients.
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Gradually add the flour mixture to the butter-sugar mixture, mixing on low speed until just blended.
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Mix in the rolled oats, grated carrots, and raisins until evenly distributed throughout the dough.
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Chill the dough in the refrigerator for 30 minutes. This helps firm up the dough and enhances the flavors.
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Using a 1/2-ounce ice-cream scoop, scoop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
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Transfer the baking sheets to the preheated oven and bake for 10 to 12 minutes, or until the cookies are browned and crisped, remembering to rotate the pans halfway through baking to ensure even cooking.
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Once baked, transfer the cookies to a wire rack to cool completely.
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Repeat the baking process with the remaining dough until all cookies are baked.
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Meanwhile, prepare the cream cheese filling. In a medium mixing bowl, place the cream cheese and soften it using a rubber spatula.
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Gradually add the softened unsalted butter to the cream cheese, continuing to beat until the mixture is smooth and well blended.
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Sift in the confectioners’ sugar and continue beating until the filling is smooth and creamy.
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Add vanilla extract to the cream cheese mixture and stir to combine all the ingredients.
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To assemble the cookies, spread about 2 teaspoons of the cream cheese filling onto the bottom of one cookie using an offset spatula.
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Sandwich together with another cookie to form a delicious Carrot Cake Cookie sandwich.
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Store the assembled cookies in an airtight container in the refrigerator for up to 3 days, although they are so delicious, they might not last that long!
These Carrot Cake Cookies are the perfect combination of soft, chewy, and creamy, making them a delightful treat for any occasion. Enjoy baking and indulging in these delightful cookies! π₯πͺ
