CARROT CAKE COOKIE
Who is ready for Spring? Today I’m bringing you a fabulous recipe for Easter, Mother’s Day – any Spring occasion. Everytime I make these Carrot Cake Cookies they are met with rave reviews. I’ve updated the recipe after a few reader comments and I am sure that these will come out great, and you will love them too!
Carrot Cake Cookies
This recipe takes all the flavors of carrot cake (carrots, cinnamon, walnuts and coconut) and loads them into soft and chewy cookies sandwiching a generous filling of cream cheese frosting. These cookies are faster and easier than making a whole carrot cake. They are easily portable and they can be eaten with one hand. No plate or fork needed!
If we’re being honest with each other, the best part of carrot cake is the cream cheese frosting, right? It’s sweet and tangy, rich and creamy and So. Darn. Good. These cookies are the perfect vehicle for getting more cream cheese frosting into your life. And aren’t we all trying to increase our consumption of cream cheese frosting?This recipe is dangerously delicious. If you like carrot cake and cream cheese frosting you have to try these Carrot Cake Cookies!
They are chewy and moist, and lightly spiced. If you have any misshapen cookies, that don’t work well for sandwiching, you go right and ahead and gobble those up. We call this “quality control” around these parts.
Tips for Making Carrot Cake Cookies
Only soften the butter slightly, or the cookies will spread too much.
Use a cookie scoop so that all of the cookies are the same size (I use a 2 tsp scoop).
Bake the cookies on parchment lined baking sheets.
Pull the cookies from the oven when the center is just slightly underdone – this will ensure a chewy cookie.
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