Walnut Carrot Cake Cookies with Cream Cheese Frosting

By Pizzazzerie
Total Time
25 Mins
Serves
36
Serving Size
1 cookie
Course
Desserts

DESCRIPTION

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins
Calories
131
Total Fat
7
Saturated Fat
3
Polyunsaturated Fat
2
Monounsaturated Fat
2
Cholesterol
19
Sodium
76
Carbohydrates
15
Dietary Fiber
1
Total Sugars
9
Added Sugars
9
Protein
2
Vitamin D
0
Calcium
14
Iron
0.5
Potassium
52

Ingredients

COOKIES

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 2 cups grated carrots (about 4 medium carrots)
  • 1 cup chopped California walnuts

FROSTING

  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups powdered sugar, plus more if needed to thicken
  • 1/2 cup chopped California walnuts to garnish

Preparation

  1. Preheat oven to 350℉. Line two baking sheets with parchment paper.
  2. Combine butter with both sugars in bowl of electric mixer. Beat until fluffy. Add egg and vanilla extract. Beat for 1-2 minutes.
  3. Add flour, baking soda, cinnamon, ginger and salt. Beat at low speed until combined. Stir in carrots and walnuts.
  4. Scoop dough into prepared baking sheets in 1-1/4 inch balls and bake for 15-17 minutes (or until lightly golden).
  5. To make the cream cheese frosting, beat butter and cream cheese at medium speed until fluffy. Add powdered sugar 1 cup at a time until desired frosting consistency. For a looser frosting, use less powdered sugar. For a stiffer frosting add more powdered sugar. Once cookies have cooled, add frosting and garnish with walnuts.