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Carrot Cake Cookies with Maple Cinnamon Frosting Recipe

Carrot Cake Cookies with Maple Cinnamon Frosting Recipe

Description

Welcome to our delicious world of homemade treats! Today, we’re diving into the irresistible combination of classic Carrot Cake Cookies with Maple Cinnamon Frosting. These cookies are perfect for anyone who loves the rich, comforting flavors of carrot cake but is looking for a new twist on this beloved dessert. With a soft and chewy texture, these cookies are topped with a luscious maple cinnamon frosting that truly elevates the taste. Whether you’re baking for a family gathering, holiday party, or just a cozy afternoon snack, these carrot cake cookies are guaranteed to impress!

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1 cup rolled oats
  • 1/2 cup chopped pecans (optional)

For the Maple Cinnamon Frosting:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1 cup powdered sugar
  • Grated carrots for garnish

Feel free to substitute gluten-free flour or dairy-free alternatives, such as coconut oil in place of butter or dairy-free cream cheese, for those with dietary restrictions.

Instructions

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. These spices will add that classic carrot cake flavor to the cookies.

Step 4: Add Dry Ingredients to Wet Ingredients

Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.

Step 5: Incorporate Carrots, Oats, and Pecans

Fold in the grated carrots, rolled oats, and chopped pecans (if using). These ingredients will give the cookies texture and a subtle, natural sweetness.

Step 6: Drop the Dough on the Baking Sheet

Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread slightly as they bake.

Step 7: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking to ensure a soft and chewy texture. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Step 8: Make the Maple Cinnamon Frosting

While the cookies are cooling, prepare the frosting. In a medium-sized bowl, beat together the cream cheese, unsalted butter, pure maple syrup, and ground cinnamon until the mixture is smooth and creamy. Gradually add the powdered sugar, beating until the frosting is light and fluffy.

Step 9: Frost and Garnish

Once the cookies have cooled completely, spread a generous layer of frosting on each one. For an added touch, sprinkle the tops with a little extra grated carrot for a pop of color and a nod to the cookie’s key ingredient.

Equipment

Notes

  • Use freshly grated carrots: Pre-shredded carrots from the store can be dry and lack flavor. Grating your carrots at home ensures they are fresh and full of moisture, which helps keep the cookies soft.
  • Chill the dough (optional): If you prefer thicker cookies, chilling the dough for 30 minutes before baking can prevent them from spreading too much.
  • Make-ahead frosting: The Maple Cinnamon Frosting can be made a day ahead and stored in the fridge. Just bring it to room temperature and give it a quick stir before frosting the cookies.

Find it online: https://optimalrecipes.com/carrot-cake-cookies-with-maple-cinnamon-frosting-recipe/