Carrot Drop Cookies

Total Time
45mins
Prep
30 mins
Cook
15 mins

I found in jewishfood-list.com and they are very tasty. I didn't make the frosting but the original recipe calls for it.

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Ingredients

Nutrition

Directions

  1. Heat oven to 350°F.
  2. Combine the butter and the two sugars in a large mixer bowl.Beat until creamy (2 - 3 minutes).Add eggs and vanilla. Add flour, baking soda, salt and cinammon. Stir in pecans and carrots.
  3. Drop dough by tablespoonsfuls onto greased cookie sheets. Bake for 12 to 15 minutes. Let them cool completely.
  4. Meanwhile beat the powdered sugar with the butter, cream sheese and vanilla until creamy.
  5. Frost each cooled cookie with 2 teaspoonfuls frosting.
Most Helpful

5 5

FANTASTIC! I was pressed for time, so I took reviewer Color Caurd Mom's suggestion and made this into bar cookies (10"x15" pan, 20 minutes). They came out perfect! I haven't frosted them yet, just been diving into the plain bars... I can only imagine how heavenly they'll be when I get around to making the frosting, though they don't really need it. Next time, I may use a bit less sugar as they were a little sweet for my taste, but other than that I wouldn't change a thing. Thanks for sharing!!

5 5

Everyone at work LOVED these cookies. One of the bosses even said I can make them every day - talk about job security! LOL Thanks for the wonderful recipe. Adding this to say, I didn't have time to make into cookies this morning, so I put it in a 10 x 15 inch pan and baked for 20 minutes. Allowed it to cool and then frosted. Absolutely WONDERFUL!!

5 5

I wish my battery wasn't dead on the camera. I'd have loved to take a picture of these. I made them with the frosting and the family ate them up. Kind of like mini carrot cake cookies. Really cool and different. I'm adding these to my Christmas tray.