Carrot Cake Cookies
Dough
- Butter, softenedWeight:100 gVolume:1/2 cup
- Sugar, white or brownWeight:100 gVolume:1/2 cup
- EggWeight:50 gVolume:1 pc
- Vanilla extractWeight:5 gVolume:1 tsp
- SaltWeight:1 gVolume:pinch
- Carrot, finely gratedWeight:120 gVolume:1 cup
- Wheat flourWeight:180 gVolume:1 1/3 cups
- Baking powderWeight:2 gVolume:1/2 tsp
- Ground cinnamonWeight:3 gVolume:1 tsp
METHOD
Dough
Finely grate the carrot. Cream 100 g of softened butter with 100 g of sugar until fluffy. Beat in the egg, 1 tsp of vanilla extract and a pinch of salt until smooth.
Fold 120 g of grated carrot into the butter mixture. Sift in 180 g of flour, ½ tsp of baking powder and 1 tsp of cinnamon, and mix until combined.
Baking
Scoop the dough onto a parchment-lined baking sheet, leaving space between the cookies — they will spread. Bake at 180°C (350°F) for 12–15 minutes.
Cream Cheese Frosting
- Cream cheese, coldWeight:200 gVolume:1 cup
- Powdered sugarWeight:50 gVolume:1/2 cup
METHOD
Cream Cheese Frosting
While the cookies cool, whisk 200 g of cream cheese with 50 g of powdered sugar.
Decoration
- Walnuts, choppedWeight:20 gVolume:2 3/4 tbsp
- HoneyWeight:20 gVolume:1 tbsp
METHOD
Decoration
Once the cookies are completely cool, pipe or spoon the frosting on top. Sprinkle with 20 g of crushed walnuts and drizzle with 20 g of honey.
That's it! Your Carrot Cake Cookies are ready. 🥕✨
Allergens
- Gluten
- Eggs
- Milk
- Nuts
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
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