Carrot Cake Cookies

Products Used

Ingredients

  • Cookies
  • 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 cup Imperial Sugar Light Brown Sugar
  • 1/4 cup (1/2 stick) salted butter, room temperature
  • 1/2 cup shortening
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure orange extract
  • 1 egg
  • 2 cups unbleached, all-purpose flour*
  • 1 1/2 teaspoons kosher baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup finely chopped crystallized ginger
  • 1/3 cup finely chopped, toasted pecans
  • 1 1/4 cups grated carrots (grated on the small holes of a box grater)
  • Frosting
  • 1/2 cup (1 stick) salted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure orange extract
  • 1 pound Imperial Sugar Confectioners Powdered Sugar
  • Optional: Orange & green gel/paste food coloring

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Preheat oven to 350°F and line two cookie sheets with parchment paper.
      2. Cream butter and shortening together until combined and fluffy, about 2 minutes.  Add sugars and beat again until light and fluffy.
      3. Beat in egg and extracts.  On low speed, add in the flour, baking powder, and salt; mix just until combined.
      4. Stir in crystallized ginger, pecans and carrots.
      5. Use a two-tablespoon cookie scoop to dollop dough onto prepared sheets.  Bake 18 minutes or until the cookies are set.  Cool on cookie sheets for 1-2 minutes, then transfer to a wire rack to cool completely.
      6. While cookies are cooling, make icing.  Beat butter and cream cheese together until well combined.  Add in extracts.  With mixer on low, add in powdered sugar a little at a time, until fully combined.  Increase speed to medium-high and beat for 2-3 minutes, until light and fluffy.
      7. If desired, set aside two small bowls of frosting and color with orange and green food coloring.  Place remainder of frosting in a pastry bag, or a large freezer zip-top bag, snip off end and pipe frosting onto cookies.
      8. If using orange and green frosting to make carrots, fit one pastry bag with a #3 tip for orange frosting and another with a #2 for green.  Pipe carrots onto cookies.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Bridget Edwards @Bakeat350.

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