These carrot cake cookies merge the warm, spiced flavors of the classic cake with the chewy, comforting form of cookies, topped off with a luscious cream cheese frosting.
Ingredients:
For the Carrot Cake Cookies:
- 140g unsalted butter, softened
- 100g white caster sugar
- 150g light brown sugar
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 300g self-raising flour
- 2 tsp mixed spice
- 1/2 tsp salt
- 1 medium carrot, grated
- Zest of 1 medium orange
- 100g walnuts, chopped
For the Cream Cheese Frosting:
- 100g unsalted butter, softened
- 200g icing sugar
- 100g cream cheese, cold
- Ground cinnamon or mixed spice, for dusting
Instructions:
For the Cookies:
- Preheat your oven to 180°C (fan-assisted) and line two baking trays with parchment paper.
- Cream together the butter and both sugars until smooth.
- Mix in the egg and vanilla until fully incorporated.
- In a separate bowl, combine the flour, mixed spice, and salt. Gradually fold this into the butter mixture to form a dough.
- Stir in the grated carrot, orange zest, and chopped walnuts.
- Drop tablespoonfuls of the dough onto the prepared trays, allowing space for spreading.
- Bake for 10-12 minutes until golden yet still soft in the middle. They will firm up as they cool.
- While still on the tray, use a round cookie cutter to shape the cookies neatly.
- Let the cookies cool completely on the tray.
For the Frosting:
- Beat the softened butter until pale.
- Sift in the icing sugar and beat until smooth.
- Fold in the cream cheese gently until just combined, being careful not to overmix.
- Frost the cooled cookies with this mixture, either spreading it or using a piping bag for a decorative effect.
- Lightly dust with ground cinnamon or mixed spice.
These spiced carrot cake cookies with cream cheese frosting are a delightful treat that combines the moistness of carrot cake with the ease of eating a cookie. Enjoy them as a dessert or a special snack with tea or coffee. Store them in a cool place,
