by Anne Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:10 minutes Cook Time:12 minutes Freeze Time: 30 minutes Total Time: 52 minutes Calories: 527kcal Author: Anne Carter
– 1 Hand Mixer or Stand Mixer – 1 Large Bowl – 1 Rubber spatula – 1 Whisk – 1 digital scale – 1 Offset Spatula
– 150 g cream cheese room temperature – 2 ½ tablespoon 32g granulated sugar – ½ teaspoon pure vanilla extract Carrot Cookies – 1 ½ cups 215g all-purpose flour – ½ teaspoon baking soda – ½ teaspoon salt – 1 teaspoon ground cinnamon – ¼ teaspoon ground ginger
1. Beat cream cheese, sugar, and vanilla until creamy. 2. Line baking sheet with waxed paper. 3. Spoon dollops of mixture onto paper; freeze 30 mins. 4. Grate carrots finely; blot excess moisture.
5. Beat butter, brown sugar, granulated sugar until fluffy. 6. Add egg, vanilla, grated carrots; mix well. 7. Whisk flour, spices, baking soda; fold into butter mixture. 8. Preheat oven to 350°F; line baking sheets with parchment.
7. Scoop 2 tbsp dough, press frozen cream cheese ball inside. 8. Roll into balls; place on sheets, bake 12-14 mins. 9. Cool on sheet 3-5 mins; transfer to rack to cool completely. 10. Store cooled cookies in airtight container in fridge.