For some reason, the idea of a carrot cake cookie popped into my head a week or so ago. And when our friends Aaron and Diane invited us over for a New Year’s Day Hair of the Dog-style party, I knew it would be the perfect excuse to make some.
My recipe is adapted from Martha Stewart, and instead of making a thick cream cheese frosting to sandwich in-between the cookies, I opted for a lighter drizzle.
Guests really enjoyed the cookies, and polished off the 3 dozen I brought with us (the other 2 dozen got divided up so I could send some for friends—un-iced—and keep some for us). Definitely give these a try if you’re a carrot cake fan, and if you like walnuts and raisins, add those, too!
Ingredients
Directions
Combine the flour, baking soda, baking powder, salt, Chinese 5 spice, ginger and cloves in a bowl, whisking lightly to combine. Set aside.
In the bowl of a stand mixer, beat the butter for a minute, and then add the sugars. Beat on medium high for 3 minutes until the mixture is light and fluffy.
Add the eggs, one at a time, mixing in between each addition.
Add the vanilla extract and Princess Cake and Cookie bakers emulsion, mixing to combine.
Gradually add the dry ingredients, scraping down the bowl as necessary.
Add the oats, mixing to combine, then add the finely shredded carrots, mixing again until combine.
Chill the dough for at least and hour.
As the dough chills, make the cream cheese drizzle.
Beat the cream cheese in the mixer until it's light and fluffy. Add the salt and mix to combine.
Sift the confectioners sugar into a separate bowl, then slowly add it to the cream cheese mixture. Beat to combine.
Add the lemon juice, followed by the milk, and beat on medium for 3-5 minutes. Set aside.
Once the dough has chilled, heat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or bakers' silicone.
Scoop the dough with a tablespoon-sized spoon or scoop, positioning the cookies so there is at least 1.5 inches between them. Bake for 12-15 minutes.
Once the cookies are golden, remove them from the oven and cool on the pans for 5 minutes, then remove them from the pans and finish cooling on a wire rack.
Once the cookies have cooled, apply the cream cheese drizzle with either a piping bag, spoon or fork. Do not stack, because this will smear the cream cheese.
https://cupcakefridayproject.com/2014/01/carrot-cake-cookies-with-cream-cheese-drizzle/
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