Carrot-Pecan Cookies

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Total Time
50mins
Prep
17 mins
Cook
33 mins

These drop-style cookies have a cakey texture and are not overly sweet; once topped with an easy-to-make pineapple glaze, they are just right! This recipe was created for the Ready Set Cook #10 Contest.

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Ingredients

Nutrition

Directions

  1. Whisk together flour, baking powder, salt, and cinnamon; set aside; cream together butter and sugars; stir in egg and vanilla; stir in carrots and pineapple; stir in flour mixture; stir in chopped pecans and raisins.
  2. Drop tablespoons of dough onto parchment-lined or greased cookie sheets; bake at 375°F for 10-12 minutes or until cookie springs back when touched lightly and its bottom edges begin turning brown.
  3. Cool cookies; beat together pineapple juice and powdered sugar, adjusting amounts as necessary, to make a thin glaze; drizzle each cookie with glaze and, before the glaze sets, top with a small pinch of chopped pecans.