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Carrot Cake Cookies with Cream Cheese Icing
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Spring has sprung! And with the arrival of warmer temperatures, we can engage in our annual re-welcoming of all things carrot, asparagus, pea and rhubarb. First up? Carrot Cake Cookies with Cream Cheese Icing!
I have my go-to carrot cake recipe, plus countless cookie recipes (and even cupcakes!), but these two confectionery greats are finally joining forces and packing all that carrot cake taste into chewy cookie form.
I’m a big believer that carrot cake (and hence, carrot cake cookies) just isn’t the real deal unless pineapple is involved. It lends sweetness and a touch of tang while also sealing in moisture. And just like it’s cake counterpart, carrot cake cookies also get topped with a tangy cream cheese frosting.
These cookies are the perfect way to ditch the forks in favor of your fingers and still enjoy a classic springtime dessert. And if you’re looking for more ways to celebrate spring, don’t miss these classic and creative recipes:
- Coconut Macaroons with Pineapple Jam
- No-Bake Chocolate Cheesecake Cups
- Mango Tart with Vanilla Bean Pastry Cream
- Carrot Mousse with Strawberry “Carrots”
- Easy Strawberry Shortcake with Whipped Cream
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Carrot Cake Cookies with Cream Cheese Icing
- YIELD: About 20 cookies
- For the cookies:
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup light brown sugar
- 2 large eggs
- 1 (8-oz.) can crushed pineapple, drained
- 3/4 cup shredded carrots
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 cup chopped walnuts
- For the icing:
- 1 cup confectioners’ sugar, sifted
- 1 oz. cream cheese, softened
- 1 Tablespoon whole milk
- 1 teaspoon vanilla extract
Preheat the oven to 350F. Line two baking sheets with parchment paper or Silpats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until smooth, about 3 minutes. Add the eggs one at a time, beating until combined, then add the crushed pineapple and grated carrots and mix until combined.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice. Add the flour mixture to the stand mixer and beat just until combined then add the chopped walnuts and mix until combined, scraping down the sides as needed.
Using an ice cream scoop or two spoons, scoop about 2 tablespoons of the dough into mounds on the cookie sheets, spacing the mounds at least 2 inches apart.
Bake the cookies for 15 to 18 minutes then remove them from the oven and allow them to cool for 5 minutes on the baking sheets before transferring them to racks to cool completely. While the cookies are cooling, make the icing.
Make the icing:
In a stand mixer or using a handheld mixer, beat together cream cheese, powdered sugar, milk and vanilla until combined.
Drizzle the icing over the completely cooled cookies and let the icing harden before serving.
Recipe adapted from All Recipes.
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