Carrot Cake Cookies Recipe
Ingredients
Cookies
- 6 tbsp granulated sugar
- 1/4 cup brown sugar, packed
- 1 lg egg
- 1 stick butter, softened
- 1 1/4 cup all-purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 cup shredded carrots
To Decorate
- 1 stick butter, softened
- 2 cups icing sugar
- 1-2 tbsp milk
- 2-3 oz orange fondant
- 1-2 oz green fondant
Instructions
To make Carrot Cookies
- Line a baking sheet with parchment paper and preheat oven to 375 degrees F.
- In a large bowl, use an electric mixer to beat both sugars, egg, and butter. Mix until creamy.
- Sift together flour, baking soda, cinnamon, and salt. Add dry ingredients into wet ingredients. Beat until batter forms.
- Add shredded carrots and mix thoroughly.
- Using a cookie scoop (or a ¼ measuring cup), scoop mounds of batter on a lined baking sheet, about 2 inches apart from each other.
- Bake for 12-15 minutes and allow to cool before decorating.
To Decorate
- Make buttercream by beating butter, icing sugar and milk. Once ingredients are smooth and well-combined, scoop into a piping bag with a round tip attached. You can also use a plastic bag and cut a small hole in the corner to use for piping the icing.
- Frost the center of each cookie.
- Roll out 15-20 spheres of orange fondant - about ½ an inch in size. Shape them into cylinders.
- Press a small piece of green of fondant on the top of each orange piece.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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