Carrot Spice Cookies Food

CARROT-SPICE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

CARROT SPICE THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

CARROT-RAISIN SPICE COOKIES

Steps:

• MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
• BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
• Add egg and vanilla; mix well.
• Add flour mixture; beat on low speed until well blended.
• Stir in carrots and raisins; let stand 10 minutes.
• DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• BAKE at 350°F for 10-12 minutes or until golden brown.
• Cool on wire racks.

CARROT SPICE COOKIES

Steps:

• In a small bowl cream the margarine, brown sugar and egg well and then stir in the carrots.
• In another bowl mix the flour, baking powder, baking soda, salt and cinnamon together.
• Add the creamed mixture and mix well.
• Drop by rounded teaspoonfuls onto a greased cookie sheet and bake at 350 for 10-12 minutes.

AFTER-SCHOOL CARROT COOKIES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine butter and brown sugar in a large bowl; mix together with an electric mixer until light and fluffy. Beat in carrots and egg.
• Combine all-purpose flour, whole wheat flour, cinnamon, baking powder, nutmeg and salt in a bowl. Stir into carrot mixture, a little at a time, blending dough well after each addition.
• Drop spoonfuls of dough 2 inches apart onto a baking sheet; flatten with a moistened fork.
• Bake in the preheated oven until cookies are golden and crisp, about 15 minutes. Transfer to wire racks to cool, about 15 minutes.

CARROT-RAISIN SPICE COOKIES

Steps:

• Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

CARROT CAKE BREAKFAST COOKIES

Steps:

• Preheat the oven 375 degrees F.
• Whisk the oats, flour, pumpkin pie spice, baking powder and salt in a medium bowl.
• Combine the applesauce, coconut oil and maple syrup in a large bowl. Add the egg and vanilla and whisk to combine. Fold in the flour mixture until completely incorporated. Fold in the carrots.
• Using a 2-ounce ice cream scoop (or 2 tablespoons), scoop the dough onto a baking sheet (you should have about 12 cookies). Bake until the cookies are set and the bottoms are light golden brown, 10 to 12 minutes. Let cool on the sheet for 5 minutes then transfer to a wire rack to cool completely, about 30 minutes.
• Meanwhile, mix the yogurt, confectioners' sugar and 1 teaspoon water in a small bowl until smooth and can easily be drizzled (mixing in 1/2 teaspoon water at a time if needed).
• Transfer the wire rack to the baking sheet and drizzle the yogurt glaze over the cookies. Store in an airtight container in the refrigerator for up to 7 days.