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CARROT CAKE COOKIES WITH CREAM CHEESE FROSTING

Healthy recipes  offer you Carrot Cake Cookies with Cream Cheese Frosting , we hope you like it
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Course: Dessert
Cuisine: American
Keyword: Carrot Cake Cookies with Cream Cheese Frosting
Prep Time: 30 minutes
Cook Time: 24 minutes
Total Time: 54 minutes
Servings: 23

Ingredients

  • COOKIE INGREDIENTS
  • 1 CUP OF BUTTER – SOFTENED
  • 1 CUP OF BROWN SUGAR – PACKED
  • 1/2 CUP OF SUGAR
  • 2 EGGS
  • 1 TEASPOON OF VANILLA EXTRACT
  • 2 1/4 CUPS OF FLOUR
  • 1 TEASPOON OF BAKING SODA
  • 1/4 TEASPOON OF SALT
  • 1 TEASPOON OF CINNAMON
  • 1/4 TEASPOON OF GROUND GINGER
  • 1/4 TEASPOON OF GROUND NUTMEG
  • 1/4 TEASPOON OF GROUND CLOVES
  • 1 CUP OF SHREDDED FRESH CARROTS NOT PRE-PACKAGED
  • 2 CUPS OF QUICK COOKING OATS
  • 1 CUP OF FINELY CHOPPED PECANS
  • CREAM CHEESE FROSTING INGREDIENTS
  • 4 OUNCES OF CREAM CHEESE – SOFTENED
  • 4 TABLESPOONS OF BUTTER – SOFTENED
  • 1 TEASPOON OF VANILLA
  • 2 1/2 CUPS OF POWDERED SUGAR
  • MILK OR HALF AND HALF AS NEEDED

Instructions

  • SET THE OVEN TO 375 DEGREES, AND LINE TWO COOKIE SHEETS WITH PARCHMENT PAPER, AND SET ASIDE.
  • IN THE MIXING BOWL OF A STAND MIXER, ADD THE SOFTENED BUTTER, BROWN SUGAR, SUGAR, EGGS, AND VANILLA. MIX ON LOW UNTIL BLENDED, SCRAPE DOWN SIDES OF BOWL WITH A SPATULA, AND MIX ON HIGH SPEED UNTIL LIGHT AND FLUFFY.
  • IN A SEPARATE BOWL, MIX THE FLOUR, BAKING SODA, SALT, CINNAMON, GINGER, NUTMEG, AND CLOVES, AND SIFT TOGETHER, UNTIL COMPLETELY BLENDED, AND WELL MIXED.
  • ADD THE FLOUR MIXTURE TO THE MIXING BOWL, A LITTLE AT A TIME, MIXING BETWEEN ADDITIONS, UNTIL ALL THE FLOUR HAS BEEN ADDED.
  • PEEL TWO OR THREE CARROTS, AND CUT THEM IN LARGE PIECES. IN A LARGE BLENDER, PLACE THE CARROT PIECES, AND BLEND ON HIGH, UNTIL THE CARROTS ARE SHREDDED INTO SMALL PIECES.
  • MEASURE THE CARROTS IN A 1 CUP MEASURING CUP, AND ADD THEM TO THE MIXING BOWL.
  • ADD THE QUICK COOKING OATS, AND CHOPPED PECAN, AND BLEND UNTIL THE COOKIE DOUGH IS COMPLETELY MIXED.
  • SCOOP THE COOKIES OUT ONTO COOKIE SHEETS, ABOUT 2 INCHES APART.
  • PLACE SOME SUGAR IN A SHALLOW DISH, AND WITH THE FLAT END OF A GLASS, DIP THE GLASS IN A SMALL AMOUNT OF WATER, AND THEN INTO THE SUGAR. LIGHTLY PRESS THE COOKIES WITH THE GLASS, SMASHING THE TOPS SLIGHTLY.
  • BAKE FOR 15 – 18 MINUTES, OR UNTIL THE EDGES OF THE COOKIES ARE GOLDEN BROWN.
  • SET ON A WIRE RACK TO COOL.
  • FROSTING DIRECTIONS:
  • IN THE MIXING BOWL OF A STAND MIXER, ADD THE SOFTENED CREAM CHEESE, BUTTER, AND VANILLA, AND MIX ON MEDIUM SPEED UNTIL WELL BLENDED.
  • TURN MIXER TO HIGH, AND MIX UNTIL LIGHT AND FLUFFY, SCRAPING DOWN THE SIDES OF THE BOWL, AND MIXING AGAIN.
  • ADD A FEW DROPS OF MILK OR HALF N HALF TO THE CREAM CHEESE FROSTING AND MIX UNTIL LIGHT AND FLUFFY.
  • WHEN COOKIES ARE COMPLETELY COOL, FROST COOKIES WITH CREAM CHEESE FROSTING.
  • SPRINKLE COOKIES WITH A LITTLE CINNAMON, OR GARNISH TOPS WITH CHOPPED PECANS IF DESIRED.