Cheese Frosting Surprise your family with a modern spin on traditional carrot cake. These deliciously moist carrot cake cookies are infused with warm spices and topped with a rich cinnamon cream cheese frosting. Carrot Cake Cookies
Yields 24 cookies
Ingredients:
1/2 cup dark brown sugar1/2 cup granulated sugar1 stick unsalted butter, room temperature1 large egg1 1/2 teaspoons pure vanilla extract1 1/2 cups all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon kosher salt2 teaspoons *pumpkin pie spice1 1/4 cups rolled oats1 1/2 cups finely shredded carrots (about 2 carrots)1/2 cup raisins4-ounces crushed pineapple, drainedDirections:
- Preheat to 350 degrees F and line a cookie sheet with parchment paper, or a silicone baking mat.Combine the dark brown sugar, granulated sugar, and butter and mix with a hand mixer until light and creamy, about 3 minutes; add egg and the vanilla extract until thoroughly mixed.In a separate bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.Gradually add the flour mixture into the wet mixture until just combined; fold in the oats, carrots, raisins, and pineapple.Using a medium cookie scoop, scoop dough onto cookie sheet, leaving 2-inches between cookies; bake 12 to15 minutes, or until slightly browned. Cool on cookie sheets for 5 minutes then transfer to a cooling rack. Once cookies are cool, frost with cinnamon cream cheese frosting.
Ingredients:
4 ounces cream cheese1/4 cup unsalted butter, room temperature1/2 teaspoon pure vanilla extract1 1/2 cups confectioners' sugar1 teaspoon cinnamonDirections:
- Combine the cream cheese, butter, vanilla until mixed; add the confectioners' sugar slowly until mixed; slowly stir in the cinnamon.*If you do not have pumpkin pie spice on hand, simply substitute the following: 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
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