Carrot Cake Cookies with Cream Cheese Frosting

The classic spring  dessert is the classic carrot cake. Most recipes for carrot cakes come out dry or so moist they just fall apart so why not just make it easy and make them into small cookies that have the flavor. These carrot cake cookies have the same flavor, are moist and topped with a generous portion of light and fluffy cream cheese frosting. These are great to make with kids with the ease of the preparation and the fun of decoration them in spring theme or just the classic carrot shape that is the norm of carrot cake. Check out the recipe below.

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In a large bowl, beat the ½ cup of soften butter, granulated sugar and brown sugar with a mixer until light and creamy. Add the egg and vanilla extract and whisk again to combine.

Add the flour, baking soda, cinnamon and salt. Beat on low speed until well incorporated. Scrape down the sides a few times.

Fold in the grated carrots and chopped walnuts. Using a cookie Scoop or a tablespoon, portion out the cookies equally on two sheet pans. The recipe should make about 24 cookies in total. Bake the cookies at 350 degrees for 12-15 minutes or until the bottom edges are beginning to brown.

In a bowl, combine the butter, cream cheese, orange zest and powdered sugar. Beat with a mixer until the frosting becomes to become light and fluffy, about 5 minutes.​

Once the cookies are fully cooled, frost each with about a tablespoon of frosting and use the remaining to add decorations to the top. A good way to add decoration is to add the colored frosting into small ziplock bags and cut a little piece off one of the corner off and use as a piping bag.

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