Carrot Cake Cookies
Who doesn’t like carrot cake? These carrot cake cookies are just like carrot cake, soft and full of spiced flavors. Pecan adds the crunchy texture and nutty flavors, coupled with the tangy and rich cream cheese frosting over the top, and all the flavors perfectly melt and combine in your mouth. Make as much as you can cause it will never be enough for your family.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Line the baking sheet with parchment paper or lightly grease it with baking spray.
step 3
Mix All-Purpose Flour (2 1/2 cups), Quick Cooking Oats (1 cup), Baking Soda (1 tsp), Simply Organic Cinnamon, Ground (2 tsp), Ground Ginger (1/2 tsp), and Salt (1/2 tsp) in a mixing bowl, and whisk together.
step 4
In a large bowl, add Unsalted Butter (1 cup), Brown Sugar (3/4 cup), and Granulated Sugar (3/4 cup) using an electric hand mixer with medium speed to mix until light and fluffy, about 2-3 minutes.
step 5
Add Eggland's Best Classic Eggs (2) one at a time and Vanilla Extract (2 tsp), then mix until well combined.
step 6
Stir in the dry mixture, and mix until just combined.
step 7
Stir in Carrots (1 1/2 cups) and Pecans (1 cup), and mix until combined.
step 8
Scoop about 2 Tbsp of the cookie batter and place onto the prepared baking sheet. Leave enough space between each cookie.
step 9
Bake in a preheated oven for 15-18 minutes, until the edges begin to brown.
step 10
Remove the cookies from the oven, then let them cool down completely.
step 11
While the cookies are cooling, make the glaze. Mix the Salted Butter (2 Tbsp) and Cream Cheese (4 Tbsp) with a whisk until smooth.
step 12
Slowly mix in the Powdered Confectioners Sugar (1/3 cup) until completely combined, then mix in Vanilla Extract (1/2 tsp) and 2 tsp of Lemon Juice (1), and mix until smooth. Transfer the glaze to a piping bag.
step 13
Drizzle the cream cheese glaze on top of the cooled cookies and serve.
