Simply Scrumptious Carrot Cake Cookies

Simply Scrumptious Carrot Cake Cookies created by Tinkerbell

Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile.

Ready In:
48mins
Yields:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@PalatablePastime
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@PalatablePastime
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"Quick and simple to make, these delicious cookies can provide a little pick-me-up during a dreary winter day or give someone special to you a little smile."
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  1. Tinkerbell
    Simply Scrumptious Carrot Cake Cookies Created by Tinkerbell
    Reply
  2. Midwest Maven
    These were so delicious! Yummy with the frosting and without, but with they are extra yummy. Great use of the contest ingredients, good luck! :)
    Reply
  3. Tea Jenny
    Simply Scrumptious Carrot Cake Cookies Created by Tea Jenny
    Reply
  4. Tinkerbell
    I just loved the look of the raw dough. It was like fluffy little balls of buttercream frosting! I used a 1-1/2 inch cookie scoop to measure them & that gave me 33 cookies. I didn't have any almonds so I subbed almond extract for half the vanilla in the frosting. I loved the addition of currents. If we were rating on taste alone this recipe would be a five star, but I'm afraid the finished product was a bit too soft to pick up easily (I baked them 11 minutes each) & the frosting never set up firm enough to pack them between waxed paper. Even after refrigeration the frosted cookies don't hold their shape well so they weren't practical to transport. But, they are called "Carrot Cake" cookies my DS pointed out so we went with it. And they really are "simply scrumptious". No doubt about that. Aside from overbaking I'm not sure what I would do to make them hold up better, but I do know that my family would enjoy having them again so we'll play with the ingredient amounts a little bit. Thanks for sharing your creation! Made for RSC Lucky #13.
    Reply
  5. Tinkerbell
    I just loved the look of the raw dough. It was like fluffy little balls of buttercream frosting! I used a 1-1/2 inch cookie scoop to measure them & that gave me 33 cookies. I didn't have any almonds so I subbed almond extract for half the vanilla in the frosting. I loved the addition of currents. If we were rating on taste alone this recipe would be a five star, but I'm afraid the finished product was a bit too soft to pick up easily (I baked them 11 minutes each) & the frosting never set up firm enough to pack them between waxed paper. Even after refrigeration the frosted cookies don't hold their shape well so they weren't practical to transport. But, they are called "Carrot Cake" cookies my DS pointed out so we went with it. And they really are "simply scrumptious". No doubt about that. Aside from overbaking I'm not sure what I would do to make them hold up better, but I do know that my family would enjoy having them again so we'll play with the ingredient amounts a little bit. Thanks for sharing your creation! Made for RSC Lucky #13.
    Reply
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