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 WITH CREAM CHEESE FILLING
Yummy carrot cake in cookie form with cream cheese filling. These are a family favorite and a best seller at my bakery.
Provided by Shawna
Categories Desserts Cookies Sandwich Cookie Recipes
Time 2h15m
Yield 25
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine white sugar, brown sugar, and butter for cookies in a mixing bowl. Beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla extract and mix on medium speed until well combined.
- Sift flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt together in a bowl. Mix into butter mixture on low speed until well combined. Mix in oats and carrots, followed by raisins and walnuts.
- Chill for 1 hour in the refrigerator.
- Scoop batter onto the prepared baking sheets using a tablespoon-sized scoop, leaving about 2 inches between cookies.
- Bake in the preheated oven until edges are set, 12 to 15 minutes. Remove from the oven and let cool on a wire rack.
- Beat cream cheese in a mixing bowl to soften. Add butter and mix until combined. Beat in confectioners' sugar, followed by vanilla extract. Beat 30 seconds more to lighten.
- Spread frosting onto one cooled cookie. Sandwich together with another. Repeat with remaining cookies.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 45.7 g, Cholesterol 52.2 mg, Fat 16.7 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 9.3 g, Sodium 134.2 mg, Sugar 32 g
INSIDE OUT CARROT CAKE COOKIES
Make and share this Inside out Carrot Cake Cookies recipe from Food.com.
Provided by greysangel
Categories Drop Cookies
Time 35m
Yield 1 1/2 dozen, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 375. Butter 2 baking sheets
- Whisk together flour, cinnamon, baking soda, salt in a bowl.
- Beat together butter, sugars, egg and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts and raisins at low speed, then add flour mixture until combined.
- Drop 1-1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly brown and springy to the touch, 12 to 16 minutes total.
- Cool cookies on sheets on rack for 1 minute, then transfer to racks to cool completely.
- While cookies are baking, blend cream cheese and honey in a food processor until smooth
- Sandwich flat sides of cookies together with generous tablespoons of cream cheese filling between.
Nutrition Facts : Calories 351.4, Fat 21.2, SaturatedFat 9.8, Cholesterol 58.8, Sodium 223.2, Carbohydrate 38.3, Fiber 1.6, Sugar 25.9, Protein 5
GONE-QUICK CARROT CAKE COOKIES
This is one of those cookies that you just can't wait for it to cool to pop in your mouth. It's unbelievably good. Really.
Provided by Izzy Knight
Categories Drop Cookies
Time P1DT7h
Yield 25 cookie sandwich
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Spray 2 baking sheet.
- In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 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 for 30 minutes (important! no cheating).
- 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, 10 to 12 minutes.
- let it cool (even if you can't wait).
- Repeat baking process with remaining dough.
- Once cooled completely, use an 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.
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