Carrot Cake Cookies

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The sweet flavor of carrot cake in a perfectly simple cookie, this recipe is quick for when you don’t have time for the cake.

  • PREP TIME: 20 minutes

  • BAKE TIME: 10 minutes

  • SERVINGS: Makes 36 cookies

INGREDIENTS

  • 2 ½ cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 tsp. cinnamon

  • 12 Tbs unsalted butter, room temp

  • 3/4 cup granulated sugar

  • 3/4 cup light brown sugar, packed

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 ½ cup grated carrot

  • ½ cup raisins

  • ½ cup pecans, chopped

  • Pecan halves, for decoration

PREPARATION

  1. Preheat oven to 350 degrees. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Set aside.

  2. With a mixer, cream together butter and sugars until light and fluffy, 2 to 3 minutes.

  3. Beat in egg. Add vanilla. Stir in carrot, raisins, and pecans. Add flour mixture. Mix until combined and no flour pockets remain.

  4. Drop scant tablespoonfuls on a baking sheet, 2 inches apart and top each with a pecan half. Bake 12-15 minutes until edges are set. Transfer to a cooling rack.

*Note - If a crisper cookie is desired, slightly flatten dough using a floured drinking glass before baking.

Kris Mae Weisscookies