Carrot Cake Cookies

By á-5254

Ingredients

• Cookies:
• 1 cup butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 tsp ground cinnamon
• 1/2 tsp baking soda
• 2 eggs
• 2 tsp vanilla
• 2 1/2 cups all-purpose flour
• 2 cups finely shredded carrots
• 1 cup chopped pecans, toasted
• Cream Cheese Frosting:
• 1/2 of 8 oz package softened cream cheese
• 1/4 cup butter
• 2 cups sifted powdered sugar
• 1/4 tsp vanilla

Details

Servings 48
Preparation time 50mins
Cooking time 60mins

Preparation

Step 1

1.Preheat oven to 350. Lightly grease a cookie sheet; set aside. Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, cinnamon, baking soda, and dash salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour, the carrot, and the 1 cup pecans. Cover and chill dough for 30 minutes.

2. Drop dough by slightly rounded tablespoons onto prepared cookie sheet. Bake in the preheated over for 10 to 12 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire rack and cool completely.

3. Spread cookies with cream cheese frosting. If desired, sprinkle with pecans.

Cream Cheese Frosting:
In a medium mixing bowl beat together cream cheese and butter. Then beat in powdered sugar and vanilla.

To Store:
Place cookies in layers separated by waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfrosted cookies for up to 3 months. Thaw cookies; frost.