Carrot Cake Cookies
Love carrot cake? Then you’ll fall for this charming combination of cinnamon, ginger and nutmeg, as well as the moist texture from the grated carrots. And the cream cheese icing is a must!
Ingredients
- 1/2 block (125 g) cream cheese, softened
- 2 tbsp sugar
- 2 cups (300 g) unbleached all-purpose flour
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170 g) unsalted butter, melted
- 1 cup (210 g) brown sugar
- 1 tsp (5 ml) vanilla
- 2 eggs, at room temperature
- 1 cup (110 g) carrot, grated (about 1 large carrot)
Instructions
- Line a plate with parchment paper.
- In a bowl, combine the cream cheese and sugar until the sugar has dissolved. Shape the mixture into 18 balls, using about 1 1/2 tsp for each one (see note). Place on the plate and flatten slightly. Freeze for 30 minutes or until completely frozen.
Love carrot cake? Then you’ll fall for this charming combination of cinnamon, ginger and nutmeg, as well as the moist texture from the grated carrots. And the cream cheese icing is a must!