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Carrot Cake Cookies with Cream Cheese Frosting
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Carrot Cake Cookies

Delicious walnut carrot cake cookies with a decadent cream cheese frosting!
Servings 18 -22
Author Courtney Whitmore

Ingredients

Carrot Cake Cookies

  • 1 cup butter softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups grated carrots about 4 medium carrots
  • 1 cup diced walnuts

Cream Cheese Frosting

  • 3-4 cups powdered sugar
  • 8 oz. package cream cheese softened
  • 1/2 cup butter softened
  • extra walnuts to garnish 

Instructions

  • Preheat oven to 350 degrees F. 
  • In electric mixer, combine butter with both sugars. Beat until creamed. Add egg and vanilla extract. Beat for 1-2 minutes. 
  • Add flour, baking soda, cinnamon, ginger, and salt. Beat at low until combined. Stir in carrots and walnuts. 
  • Scoop dough onto parchment-lined baking sheet and bake for 15-17 minutes (or until lightly golden). 
  • Beat (medium speed) butter and cream cheese until fluffy. Add powdered sugar (1 cup at a time) until desired frosting consistency. For a looser frosting, use less powdered sugar. For a stiffer (for piping) frosting, add more powdered sugar. Once cookies have cooled, add frosting and garnish with walnuts.