CARROT CAKE SANDWICH COOKIES
Provided by Food Network Kitchen
Time 1h30m
Yield 12 sandwich cookies
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
- Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
- Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.
CARROT CAKE COOKIES
This is a cake like cookie that tastes like carrot cake, but in cookie form.
Provided by Melissa
Categories Desserts Cookies Drop Cookie Recipes
Time 30m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g
CARROT CAKE COOKIES RECIPE BY TASTY
A tasty twist on a classic cake! Crunchy pecans paired with chewy raisins and sweet shredded carrots make these cookies the perfect no-fork-needed dessert. And let's not forget, each cookie oozes with a delectable cream cheese filling.
Provided by Betsy Carter
Categories Desserts
Yield 16 cookies
Number Of Ingredients 16
Steps:
- Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
- Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
- Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
- In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
- Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
- Add the flour mixture and beat until just incorporated.
- Fold in the carrots, raisins, and pecans with a rubber spatula.
- Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
- Place a frozen icing ball in the center of each dough round.
- Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
- Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
- Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
- Enjoy!
Nutrition Facts : Calories 293 calories, Carbohydrate 43 grams, Fat 12 grams, Fiber 1 gram, Protein 3 grams, Sugar 27 grams
CARROT CAKE COOKIES
These yummy cookies taste just like bite-size carrot cakes! Michelle Nichols from Joplin, Missouri fills her irresistible treats with grated carrots, raisins and chopped pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 28 cookies.
Number Of Ingredients 9
Steps:
- In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.
Nutrition Facts :
CARROT CAKE MUFFIN COOKIES! LOW FAT!
The name is strange, I know, but when you bite into one of these cookies its like a carrot cake muffin! They are so sweet and yummy and you will never miss the fatty version. Only 1 point for Weight Watchers as well! These are also dairy and egg free!
Provided by TiffySugar
Categories Dessert
Time 23m
Yield 32 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the dry ingredients together first.
- Add in the carrots, applesauce, water, an raisins.
- Spray cookie sheets with non stick, butter flavored cooking spray and drop by heaping teaspoonfuls onto the cookies sheets 1 1/2 inches apart from one another. Make sure to flatten the cookies slightly because they will not really "spread out" at all.
- Bake at 275 degrees (yes, thats right -- 275!) for 18 minutes. DO NOT OVER BAKE.
- Let rest for a minute or two on the sheets before removing. Store in an air tight container and enjoy!
CARROT-CAKE COOKIES
Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h15m
Yield Makes 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
- Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
CARROT CAKE OATMEAL COOKIES
Cake-like carrot cake oatmeal cookies with a sweet and fresh taste. Drizzle with melted white or cream cheese store-bought or homemade icing if desired.
Provided by jennifer_dupree
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 35m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
- Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
- Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
- Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.
Nutrition Facts : Calories 85.2 calories, Carbohydrate 13.1 g, Cholesterol 11.5 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 1.9 g, Sodium 75.2 mg, Sugar 6.6 g
CARROT CAKE COOKIES
A universal favourite, in cookie form! Give your standard carrot cake an upgrade with these bite-sized, biscuity treats
Provided by Sarah Cook
Categories Dessert, Snack, Treat
Time 50m
Yield Makes 14
Number Of Ingredients 13
Steps:
- Mix together the cream cheese, 3 tbsp icing sugar and the vanilla extract in a bowl, then put in the freezer to firm up for 30 mins.
- Meanwhile, combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. Tip in the dry ingredients and mix to form a dough.
- Line a baking sheet with baking parchment. Dust your hands with a little flour, then divide the dough into 14 balls and place on the sheet. Use the palm of your hand to flatten each one to a thin circle. Add 1 tsp of the cream cheese mixture to the centre of each one, then carefully wrap the dough up and around the filling to seal it in, pinching the top and rolling back into a rough ball to stop any of the filling leaking out.
- When all the balls are shaped, use your palm to flatten them slightly, then put in the fridge to chill for 30 mins. Heat oven to 200C/180C fan/gas 6.
- Bake the cookies for 20 mins until golden and crisp. Remove from the oven, let them firm up on the tray for 10-15 mins, then transfer to wire racks to cool completely.
- Mix the icing sugar with the orange juice to a drizzling consistency. Drizzle all over the cookies, sprinkle with the walnuts and orange zest, then allow to set. Best eaten on the day they are made, but will keep in the fridge in an airtight container for up to 2 days.
Nutrition Facts : Calories 336 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CARROT CAKE BREAKFAST COOKIES
Wave goodbye to the breakfast-time hustle with these wholesome carrot cake cookies. Packed with carrots, whole-wheat flour, oats, and applesauce, these morning bites will taste like dessert but leave you feeling energized for the day. Quickly bake a batch at the beginning of the week (no need to chill this cookie dough!) for the perfect grab-and-go meal.
Provided by Gabriela Rodiles
Categories dessert
Time 1h
Yield 12 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven 375 degrees F.
- Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
- Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
- Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
- Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
- Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.
FROSTED CARROT CAKE COOKIES
Get the flavor of carrot cake in these carrot cake cookies. Our Frosted Carrot Cake Cookies have a cream cheese frosting and are topped with pecans.
Provided by My Food and Family
Categories Home
Time 1m
Number Of Ingredients 23
Steps:
- In a mixer, mix the following ingredients until smooth and fluffy: 1 cup powdered sugar, 1/4 cup room-temperature unsalted butter, 8-ounce brick Philadelphia Cream Cheese, 1 tablespoon heavy whipping cream, 1/8 teaspoon vanilla extract, 1 teaspoon orange zest, and 2 1/2 tablespoons lemon juice.
- Line a large baking sheet with parchment paper or spray with nonstick spray. Preheat oven to 350 degrees F.
- Beat 1/2 cup sugar, 1/2 cup brown sugar, 1 tablespoon molasses, 1 tablespoon coconut oil, and room-temperature butter until smooth.
- Add 1 cup carrots and 1 egg to the mixture, and beat until uniform.
- Mix in 1 1/2 cups self-rising flour, 1 1/2 teaspoons cinnamon, 1/4 teaspoon ground ginger, pinch of nutmeg, 1/2 cup chopped pecans, 1/2 cup raisins, and 1/4 cup oats until you get a uniform batter.
- Using an ice cream scoop (for bigger cookies, use a full-size scoop; for smaller cookies, use a smaller scoop), drop batter on baking pan 1 inch apart.
- Bake cookies for 20 minutes, and then cool on racks. Once cookies are cooled, spread frosting on each and top with crushed pecans and orange zest. Serve and enjoy!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CARROT CAKE SANDWICH COOKIES
Carrot cake is among everyone's favorite desserts, and this former Cookie of the Week incorporates the same ingredients into delicious sandwich cookies with rich cream-cheese frosting in the middle.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 25 sandwiches
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
- In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.
- Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes. Transfer to a wire rack to cool. Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie. Repeat with remaining cookies. Store in an airtight container for up to 3 days in the refrigerator.
CARROT CAKE SANDWICH COOKIES FROM SOUTHERN LIVING
These cookies were in the 9/07 issue of Southern Living. These start with a cookie dough, so they are easy and quick to make.
Provided by nicoleingermantown
Categories Dessert
Time 33m
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Toss together first 4 ingredients in a large bowl. Stir raisins into carrot mixture.
- Tear cookie dough into pieces, and stir into carrot mixture until well combined.
- Drop cookie dough mixture by tablespoonfuls, 2 inches apart, onto lightly greased baking sheets. (Dough should make 24 cookies.).
- Bake at 350° for 15 to 18 minutes or until edges are crisp. Cool on baking sheets 5 minutes. Remove to wire racks, and cool 10 minutes or until completely cool.
- Turn half of cookies over, bottom sides up. Spread each with 1 tablespoons chilled Cream Cheese Icing. Top with remaining cookies, bottom sides down, and press gently to spread filling to edges of cookies.
- Note: For testing purposes only, we used Pillsbury Create 'n Bake Sugar refrigerated cookie dough.
- Icing Instructions:.
- ,.
- Beat Cream cheese and butter at medium spped with an electric mixer until creamy.
- Add remaining ingredients, beating until smooth. Cover and chilll 30 minutes or until spreading consistency.
Nutrition Facts :
More about "carrot cake cookies recipes"
CARROT CAKE COOKIES - MAMA LOVES FOOD
From mamalovesfood.com
Ratings 2Calories 290 per servingCategory Dessert
- Drop tablespoon sized cookies onto a parchment lined baking sheet (makes about 30), and bake at 350 degrees for 10 – 12 minutes.
- Allow to cool completely (I like to toss mine in the freezer for a few minutes if I'm in a rush) and ice with cream cheese frosting*.
BEST CARROT CAKE COOKIES RECIPE-HOW TO MAKE CARROT …
From delish.com
5/5 (9)Total Time 1 hr 10 mins
- Preheat oven to 350º and line a baking sheet with parchment. In a bowl of an electric mixer, beat butter and sugars until light and fluffy. Add eggs, one at a time, until incorporated, then add vanilla. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Add dry ingredients to butter mixture until well-combined.
- Make glaze: Beat together cream cheese, powdered sugar, milk, and vanilla until combined. Drizzle glaze over each cookie and let harden before serving.
HOW TO MAKE CARROT CAKE COOKIES - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Easter, Spring, Baking, DessertCuisine American, Comfort FoodTotal Time 1 hr 15 mins
BEST EASY CARROT CAKE COOKIES RECIPES | FOOD NETWORK …
From foodnetwork.ca
1.8/5 (16)Category Bake,Dessert,Eggs And Dairy,Snack,VegetablesServings 16-20Total Time 22 mins
HEALTHY CARROT CAKE BREAKFAST COOKIES - SHE LIKES FOOD
From shelikesfood.com
CAKE MIX CARROT CAKE COOKIES - MESS FOR LESS
From messforless.net
CARROT CAKE COOKIES RECIPE - LOVE AND LEMONS
From loveandlemons.com
THE BEST CARROT CAKE COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
CARROT CAKE SANDWICH COOKIES - BAKING | FOOD NETWORK …
From foodnetwork.ca
INSIDE-OUT CARROT CAKE COOKIES RECIPE | EPICURIOUS
From epicurious.com
SIMPLE CARROT CAKE COOKIES - SOUTHERN EATS & GOODIES
From southerneatsandgoodies.com
CARROT CAKE COOKIES RECIPE | LAND O’LAKES
From landolakes.com
CARROT CAKE COOKIES RECIPE | SOUTHERN LIVING
From southernliving.com
CARROT CAKE BREAKFAST COOKIES RECIPE | REAL SIMPLE
From realsimple.com
CARROT CAKE BREAKFAST COOKIES - EATING BIRD FOOD
From eatingbirdfood.com
CARROT CAKE SANDWICH COOKIES - HEALTHY FOOD GUIDE
From healthyfood.com
CARROT CAKE COOKIES WITH CREAM CHEESE ICING RECIPE - THE RECIPE …
From therecipecritic.com
CARROT CAKE COOKIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CARROT CAKE COOKIES {SANDWICH COOKIES} - BELLY FULL
From bellyfull.net
CARROT CAKE COOKIES FROM A CAKE MIX - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
RECIPE: MAKE THE ORIGINAL CARROT CAKE COOKIE ... - THE DISNEY FOOD …
From disneyfoodblog.com
ADORABLE CARROT CAKE COOKIES | WHOLEFULLY
From wholefully.com
CARROT CAKE COOKIES | LOVE FOOD HATE WASTE
From lovefoodhatewaste.co.nz
CARROT CAKE COOKIES MAKE IT EASY TO EAT YOUR CAKE WITHOUT A FORK
From wideopeneats.com
CARROT CAKE COOKIES (PERFECT FOR EASTER DESSERT!) - CHEF SAVVY
From chefsavvy.com
CARROT CAKE COOKIES - SEASON OF BAKING
From seasonofbaking.com
CARROT CAKE COOKIES: BOX MIX HACK – MY MAGICAL KITCHEN
From mymagicalkitchen.com
CARROT CAKE COOKIES • LOVE FROM THE OVEN
From lovefromtheoven.com
CARROT CAKE COOKIES - IN BLOOM BAKERY
From inbloombakery.com
ULTIMATE CARROT CAKE COOKIES WITH FROSTING - BAKING BEAUTY
From bakingbeauty.net
CARROT COOKIES WITH CREAM CHEESE ICING | CANADIAN LIVING
From canadianliving.com
CARROT CAKE COOKIES FROM CAKE MIX (WITH FROSTING)
From quickandeasybaking.com
VEGAN CARROT CAKE SANDWICH COOKIES - FOOD WINE AND LOVE
From foodwineandlove.com
THE BEST SOFT CARROT CAKE COOKIES • BAKERITA
From bakerita.com
CARROT CAKE COOKIES - MARSHA'S BAKING ADDICTION
From marshasbakingaddiction.com
CARROT CAKE COOKIES - BAKE. EAT. REPEAT.
From bake-eat-repeat.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #drop-cookies #desserts #american #oven #refrigerator #finger-food #holiday-event #kid-friendly #cakes #cookies-and-brownies #dietary #christmas #thanksgiving #equipment #number-of-servings #presentation
You'll also love