Carrot Cake Cookies
These cookies taste remarkably like carrot cake. The flavor improves after standing, so allow them to mellow for at least a day before eating them.
Makes: 36Hands-on: 15 minutesTotal: 35 minutesDifficulty: Easy
Makes: 36
Ingredients
- 1⁄2 cup unsalted butter
- 1 cup brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 can (8 oz.) crushed pineapple, drained
- 3⁄4 cup grated carrots
- 1 cup raisins
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 tsp. salt
- 2 Tbsp. ground cinnamon
- 1⁄2 tsp. ground cloves
- 1⁄4 tsp. ground ginger
- 1 cup chopped walnuts
Directions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Cream together butter and sugar. Beat in eggs and vanilla. Stir in pineapple, carrots, and raisins. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and ginger together; blend into butter and sugar mixture. Stir in walnuts.
- Drop by rounded teaspoonfuls on prepared baking sheets; bake 15 to 20 minutes. Allow cookies to cool.