Carrot Cake Cookies with Cream Cheese Icing

By Chez_Alexander

Ingredients

• COOKIES:
• 1/2 cup raisins
• 1/4 cup old-fashioned oats
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 cup (packed) dark brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 cup (packed) finely grated peeled carrots (from 10 to 12 ounces; grated on small holes of box grater)
• 1 1/2 cups self-rising flour
• 1 1/4 teaspoons ground cinnamon
• 1/2 cup chopped walnuts plus additional for garnish (optional)
• ICING:
• 1 cup powdered sugar
• 6 ounces cream cheese, room temperature
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 2 tablespoons heavy whipping cream
• 2 teaspoons fresh lemon juice

Details

Servings 40
Adapted from bonappetit.com

Preparation

Step 1

COOKIES:

1. Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment. Place raisins and oats in small bowl; add 1/4 cup water. Let soak until water is absorbed, about 15 minutes. Beat butter and both sugars in large bowl until fluffy. Beat in egg, then carrots. Add flour and cinnamon; beat to blend. Stir in raisin-oat mixture and 1/2 cup nuts (batter will be sticky). Drop batter by level tablespoonfuls onto sheets, spacing 1 1/2 to 2 inches apart.

2. Bake cookies, 1 sheet at a time, until light golden, about 20 minutes (cookies will be soft). Cool on sheets 5 minutes, then transfer to racks and cool completely.

ICING:

1. Beat all ingredients in medium bowl until smooth. Spread icing on cookies.