Iced Carrot Cake Cookies
Ingredients
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp fine kosher or sea salt
- 1 1/8 cups finely shredded carrots, chopped
- 3/4 cup shredded unsweetened coconut
- 1/2 cup raisins
- 2 cups old fashioned oats, not instant for this recipe
for cream cheese icing
- 1 cup sifted powdered sugar
- 4 ounces softened cream cheese
- 5 tsp milk, add more if needed
- 1/4 tsp vanilla extract
Instructions
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1.Preheat oven to 350 degrees, line a cookie sheet with parchment paper. Set aside.
2.In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt.
3.Using a stand or hand held mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
4.Beat in the eggs, one at a time until combined after each egg.
5.Add in the vanilla until combined.
6.Gradually add in dry ingredients into the wet until combined.
7.Fold in carrots, raisins and oatmeal with a rubber spatula until combined. Make sure you dig down to incorporate all the ingredients into the batter.
8.Using a medium to large cookie scoop, scoop out mounds of dough onto the cookie sheet.
9.Bake for 15-17 minutes or until lightly golden.
10.Allow to cool completely before baking off the remaining cookie dough.
11.For the icing, In a large mixing bowl and hand mixer, beat together the cream cheese, powder sugar, milk and vanilla until combined and smooth.
12.Using a fork, drizzle icing over cooled cookies and sprinkle with chopped pecans. ( You can put icing in a squeeze bottle but I like the fork method.
13.Allow icing to harden for about 1 hour before grabbing your first cookie! Enjoy!!