Monday, July 18, 2011

Carrot Cake Cookies with Cream Cheese Frosting

I saw this recipe on Pinterest the other day.  That website seriously gets me in so much trouble.  I omitted the currants because, well, for one thing I haven't the slightest idea where one even goes to buy currants, and for another, I didn't feel like having strange pieces of random fruit in my cookies.  But do whatever you want.  Word on the street (and by street, I mean is that you can replace the currants with raisins.  Your call.  Martha's frosting was.... less than desireable.  I don't know if it was the lemon juice or what the heck was wrong but it was a big fail.  It tasted salty and sour and weird.  Maybe she got the recipe in jail.  I don't know.

Anyways, I replaced it with some of my own cream cheese frosting and suddenly everything was right in the world.  These are AWE. SOME.  Put them in your tummy now.  You can also make the cookies a day in advance and store them in a Ziploc.  It makes these super fast to assemble and eat. The cookies are chewier than I expected and taste a bit like a gingersnap/carrot cake cross, but they are still amazing.  If you are afraid of grating carrots, you need to invest in one of these. Seriously.  I'm pretty sure that's the best five dollars you will ever spend.

Carrot Cake Cookies
Recipe adapted from Martha Stewart
-1/2 cup butter, melted and cooled
-1/2 cup brown sugar, packed
-1/4 cup sugar
-1 large egg yolk
-3/4 cup flour
-1 tsp ground ginger
-1/2 tsp salt (feel free to skimp a little here)
-1 cup rolled oats
-3/4 cup packed, finely grated carrots (this was 2 big carrot sticks for me)
-1/3 cup dried currants (optional)
Preheat oven to 350 degrees. Line baking sheets with parchment paper or Silpat. In a large bowl whisk together melted butter, sugars, and egg yolk.  (Make sure your butter isn't hot or it will cook your egg!) In a medium bowl whisk together flour, ginger, and salt.  Add flour mixture to butter mixture until combined.  Stir in oats, carrots, and currants. 

(You may want chill your dough for a few minutes here, so you will get thicker cookies that spread less.  I just popped my bowl in the freezer for about 10 minutes.)

Drop by tablespoonfuls onto lined cookie sheet.  Bake 15 minutes or until edges are crisp.  Rotate your pans once during baking.  Move to wire rack to cool.  Store in airtight container until ready to fill and serve.

No-Fail Out of this World Cream Cheese Frosting
*If you'd like to use this recipe to frost cupcakes or a cake, double it.  This is great plain, or with pure orange or lemon extracts in place of the vanilla.  You could pretty much just eat it with a spoon if you wanted to.  Or no spoon.  It's not my house.  I don't make the rules!

-4 oz cream cheese (1/2 a package)
-2 Tbsp butter
-1 cup powdered sugar
-3/4 tsp vanilla extract

Beat the cream cheese and butter together until smooth.  Add powdered sugar and vanilla and beat until combined.  (If you'd like to pipe it, add powdered sugar until desired consistency is reached.)

Assemble each cookie by placing a large dollop of frosting on the flat side of one cookie and topping with the flat side of another.  Enjoy!

Submitted to: Melt in Your Mouth Monday
Submitted to: Cast Party Wednesday
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BreAna {Sugar and Spice and All Things Iced} said...

Awesome! I have a bag of carrots that seriously need to be used and this sounds like a fabulous way to use them up! BTW I completely love my IKEA grater!! :)

So, my parents have a bunch of currant bushes and we rarely used them for anything growing up. Maybe I'll have to try dehydrating them and using them in cookies. :)

Jannifer said...

I love carrot cake, I'm going to try these! And also your comment about maybe it was something she learned in jail made me laugh so hard. I also love my Ikea grater!

cakewhiz said...

i have made carrot cake before but never thought of making carrot cake cookies. that's a great idea and i like the way they look ... sorta like mini sandwiches :D

Michele said...

i feel out of the loop, i don't have an ikea grater! but... i think i may have to pin these :). i seriously find all of my recipes on pinterest these days. and that frosting sounds delightful!

Lady Behind The Curtain said...

Thank you so much for stopping by Cast Party Wednesday last week. I really appreciate you sharing your recipes with us. I hope you will join us again for another awesome party filled with yummy recipes.
Thanks Again!

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