Carrot Cake Cookies

Prep 10 min

Cook 50 min

Ready in 60 min

These soft, flavorful cookies deliver all the cozy carrot cake vibes in a quick, bite-sized treat that’s easy to make and impossible not to share.

Ingredients

½ cup (125 mL) butter (1 stick), softened
½ cup (125 mL) brown sugar
¼ cup (60 mL) sugar
1 egg
1 tsp (5 mL) vanilla
1½ cups (375 mL) flour
¾ cup (175 mL) finely grated carrots (about 1 large carrot)
1 tsp (5 mL) cinnamon
½ tsp (2 mL) baking soda
¼ tsp (1 mL) salt
Oil for greasing

4 oz. (125 g) cream cheese, softened
¼ cup (60 mL) butter (½ stick), softened
¾ cup (175 mL) powdered sugar
1½ tbsp (22 mL) Honey-Walnut Blend
Optional Topping: Chopped walnuts

Directions

Preheat the oven to 350°F (175°C).
CREAM the butter and sugars in the Deluxe Stand Mixer for 2 minutes and 50 seconds.
Add the egg and vanilla and BEAT for 1 minute.
Add the remaining cookie ingredients and MIX for 2 minutes.
Grease 2 Cookie Sheets and drop 1-tbsp (15-mL) spoonfuls of the batter 3" (7.5 cm) apart. Bake for 10–12 minutes, or until the edges start to brown.
Let the cookies cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
BEAT the cream cheese and butter in a clean stand mixer bowl for 2 minutes. Add the remaining frosting ingredients to the bowl and MIX for 2 minutes.
Once the cookies have cooled completely, spread the frosting on top. Sprinkle with chopped walnuts, if you’d like.

Yield:

25-28 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 130, Total Fat 7 g, Saturated Fat 4 g, Cholesterol 25 mg, Sodium 45 mg, Carbohydrate 16 g, Fiber 0 g, Sugars 10 g (includes 10 g added sugar), Protein 1