Carrot Cake Cookies

If you enjoy Carrot Cake, you will definitely enjoy these magnificent Carrot Cake Cookies!

Makes About: 45 individual cookies

Takes About: 1 hours and 30 minutes

Difficulty: 1 out of 5

Ingredients:

- Cookies

1 cup unsalted butter - softened

3/4 cup packed brown sugar

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 eggs

1/4 teaspoon salt

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoon cinnamon

1 1/2 cup grated carrots

1 cup oats

1 cup unsweetened shredded coconut

- Lemon Glaze

1 teaspoon lemon juice

2 tablespoons milk

1/4 cup powdered sugar

- Cream Cheese Frosting

2 cups (16 ounces) cream cheese - soft

1 cup unsalted butter - softened

2 cup powdered sugar - sifted

2 teaspoons vanilla extract

1/2 teaspoons salt

Instructions:

- Step 1 - Grate the Carrots

Grate 1 1/2 cups of carrots and put them aside.

- Step 2 - Cream the Butter

Place 1 cup of softened butter into a large bowl and mix until creamy.

- Step 3 - Add the Sugar to the Butter

Add the 3/4 cup packed brown sugar and the 3/4 cup granulated sugar into the butter for about 3-5 minutes until creamy.

- Step 4 - Add the Eggs and Vanilla Extract

Add 1 egg into the egg and sugar mixture and mix well.

Add the second egg and the 1 teaspoon of vanilla extract into the batter and mix until combined.

- Step 5 - Add Dry Ingredients

Once the batter is well mixed, sift in the 1/4 teaspoon of salt, 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1 1/4 teaspoons of cinnamon.

Mix together using a large spatula.

If it gets too difficult, use your hands until all the dry ingredients have been incorporated into the original batter.

- Step 6 - Add the Remaining Ingredients

Add the 1 1/2 cups of grated carrots from step 1, the 1 cup of oats, and the 1 cup of unsweetened shredded coconut.

Mix until everything is well incorporated.

- Step 7 - Cover and Refrigerate

Place a piece of Bees Wrap (or cling wrap) over the dough and place it into the fridge for about 30 minutes.

- Step 8 - Preheat the Oven

Once the cookies are ready to be shaped, preheat the oven to 350 degrees F.

- Step 9 - Shape and Bake

Shape the dough into 1 - 2 tablespoon balls and place them about 2-3 inches apart on a baking sheet.

Once the oven is preheated, place the cookies into the oven and bake for about 12-14 minutes or until the bottoms are lightly browned.

The cookies should still be soft.

- Step 10 - Rest and Eat!

Place the cookies onto a cooling rack and enjoy after cooling or add some icing (find two options below).

Optional:

Option 1 - Lemon Glaze Icing:

- Step 1 - Mix together all the ingredients

Mix together the 1 teaspoon of lemon juice, 2 tablespoons of milk, and 1/4 cup of powdered sugar until a paste has formed.

- If the paste seems too thick, add more milk.

- If the paste seems too sweet, add a little more lemon juice.

- Step 2 - Spoon the Glaze over the Cookies

Using a spoon, drizzle the glaze over the cookies until nicely coated.

Option 2 - Cream Cheese Frosting

- Step 1 - Cream Butter and Cream Cheese

In a large bowl, cream together the 2 cups of softened cream cheese and 1 cup of softened butter until fluffy.

- Step 2 - Add Remaining Ingredients

Add the 2 cups of powdered sugar, 2 teaspoons of vanilla extract, and 1/2 teaspoons of salt into the creamed butter and cream cheese until smooth.

- Step 3 - Make a Sandwich Cookies

Add the frosting to the bottom of one cookie and then stick another cookie to that cookie.

If you have a little bit of time, you can pipe some flowers to the tops of some cookies rather than making them into cookie sandwiches.

Recipe adapted from Cooking Channel's "Carrot Cake Cookies."