Simply Scrumptious Carrot Cake Cookies Food

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.

SIMPLY SCRUMPTIOUS CARROT CAKE COOKIES

Steps:

• Preheat oven to 375°F.
• Cream together butter and brown sugar until smooth.
• Stir in eggs one at a time, until smooth.
• Add honey, pineapple, carrot, and vanilla, stirring until mixed.
• Sift flour and stir into wet mixture along with the oats, salt, baking soda, baking powder, currants, almonds, cinnamon, cardamom, and ginger.
• Drop mixture by rounded tablespoonfuls onto a greased or parchment paper lined baking sheet a couple of inches apart.
• Bake cookies in the preheated 375F oven for 10-12 minutes or until browned around the edges.
• Allow cookies to cool on the baking sheet for a minute or two, then finish cooling on wire racks.
• Mix together ingredients for icing until it is a smooth thick consistency, adding additional powdered sugar if necessary.
• Spread on cookies and allow the icing to set and dry for one or more hours, then pack between layers of waxed paper.

GONE-QUICK CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Spray 2 baking sheet.
• In the bowl of an electric mixer fitted, combine sugar and butter; beat until light and fluffy, about 2 minutes.
• Add eggs and vanilla, and beat on medium speed until well combined.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine.
• Gradually add flour to butter mixture; mix on a low speed until just blended.
• Mix in oats, carrots, and raisins.
• Chill dough in refrigerator for 30 minutes (important! no cheating).
• Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
• Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 10 to 12 minutes.
• let it cool (even if you can't wait).
• Repeat baking process with remaining dough.
• Once cooled completely, use an spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie.
• Sandwich together with a second cookie.
• Repeat with remaining cookies.
• Store in an airtight container for up to 3 days in the refrigerator.