Carrot Cake Cookies
These Carrot Cake Cookies are a great alternative to a large carrot cake. Make these when you don't have time to make a cake or when you want something easier to transport. Try this recipe for a new take on an age old recipe.
Print
Pin
Rate
Ingredients
- 1/3 cup butter melted
- 1/3 cup Granulated sugar
- 1/3 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 cup shredded coconut
- 1 teaspoon ground cinnamon
- 1/4 teaspoon Salt
- 1 cup grated carrots
Glaze
- 1 oz cream cheese softened
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set it aside.
- In a large bowl, combine the melted butter, granulated sugar, and brown sugar until mixed.
- Add the egg and stir until combined.
- In a separate bowl, combine the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and stir until there are no streaks of flour. Add the shredded carrots and shredded coconut and mix until combined.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Bake for 12-14 minutes or until golden brown.
- Let cool for 1-2 minutes, then transfer to a wire rack to cool completely.
- To prepare the cream cheese frosting, whisk the cream cheese, powdered sugar, and milk until smooth. Once the cookies have cooled, drizzle with cream cheese frosting, if desired.