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Recipe
Carrot Cake Cookies Tweet
Shirley J products in the recipe:
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Cook Time: 0 Min | Level: Easy
Ingredients:
- Cookies
- 4 c. Shirley J Universal Cookie Mix
- 3 ea Carrots, Peeled And Finely Grated
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1 c. Oats
- 1 tsp Vanilla
- 1/4 c. Sour Cream
- 1 c. Raisins
- Frosting
- 8 oz Cream Cheese(room temperature)
- 1 stick Butter(room temperature)
- 1 tsp Vanilla
- 1 lbs Powdered Sugar
Directions:
Preheat oven to 375 degrees. In a large mixing bowl, combine Cookie Mix, cinnamon, nutmeg, ginger, and oats; mix on low speed for 30 seconds. Add carrots, vanilla, sour cream, and raisins; mix on medium speed for 2-3 minutes. Dough will continue to get more “wet” as you mix it. Using a cookie scoop, portion dough onto a greased or parchment lined baking sheet. Spray the bottom of a drinking glass with cooking spray and lightly press down on each cookie. Bake for 10-11 minutes, or until cookies start to brown. Remove from oven and let cool on pan for a few minutes before moving to a wire cooling rack. Frost cookies with cream cheese frosting. Store cookies in an airtight container.
Cream Cheese Frosting:
Using an electric mixer, beat butter and cream cheese until smooth. Add in vanilla and powdered sugar and beat until well combined. Frost each cookie with cream cheese frosting.
These cookies are moist and delicious! Great flavor of carrot cake in a cookie.