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Carrot Cake Cookies with Maple Cinnamon Frosting Recipe

  • Author: Chef Mia

Description

Welcome to our delicious world of homemade treats! Today, we’re diving into the irresistible combination of classicCarrot 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

  • For the Maple Cinnamon Frosting:
  • 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

  1. Preheat your oven to350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
  2. In a large mixing bowl, use a hand mixer or stand mixer to cream together theunsalted butter,brown sugar, andgranulated sugaruntil the mixture is light and fluffy. This should take about 2-3 minutes. Next, add theeggs, one at a time, beating well after each addition. Mix in thevanilla extractuntil fully incorporated.
  3. In a separate bowl, whisk together theall-purpose flour,baking soda,baking powder,ground cinnamon,ground nutmeg,ground cloves, andsalt. These spices will add that classic carrot cake flavor to the cookies.
  4. 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.
  5. Fold in thegrated carrots,rolled oats, andchopped pecans(if using). These ingredients will give the cookies texture and a subtle, natural sweetness.
  6. Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about2 inches apart. This gives the cookies room to spread slightly as they bake.
  7. Bake the cookies in the preheated oven for10-12 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.
  8. While the cookies are cooling, prepare the frosting. In a medium-sized bowl, beat together thecream cheese,unsalted butter,pure maple syrup, andground cinnamonuntil the mixture is smooth and creamy. Gradually add thepowdered sugar, beating until the frosting is light and fluffy.
  9. 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 extragrated carrotfor a pop of color and a nod to the cookie’s key ingredient.

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:TheMaple Cinnamon Frostingcan 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://exorecipes.com/easy-carrot-cake-cookies-with-maple-cinnamon-frost/