These carrot cake cookies with cream cheese frosting will be a hit at Easter brunch
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These cute cookies are shaped like carrots and topped with rich cream cheese frosting. They're perfect for Easter and easy to make!
Servings: 8 carrot cookies
- 1 cup butter
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 2 1/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups grated raw carrots
For cream cheese frosting:
- 4 ounces cream cheese
- 1 tablespoon vanilla extract
- 2 tablespoons corn syrup
- 4 ½ cups powdered sugar
- 3/4 cup milk
- orange and green food coloring
- Preheat your oven to 375° F.
- Using a hand mixer, combine butter, brown sugars and granulated sugar. Mix until light and fluffy. Add in eggs and vanilla extra and beat.
- In a separate bowl, mix flour, baking powder, baking soda, cinnamon and salt and stir to combine.
- Pour flour mixture into dough mixture and gently combine using a spatula.
- Add carrots to dough and mix until well combined.
- Roll out dough on floured surface or between two pieces of wax paper.
- Using a carrot-shaped cookie cutter, cut out 8 cookies. (The rest of the dough can be saved to make more cookies later if you'd like.)
- Bake cookies in the oven for 13-15 minutes or until golden brown. Once they're done, them out and let them cool before icing.
To make cream cheese frosting:
- While cookies are in the oven, mix cream cheese, corn syrup and vanilla and beat using a hand mixer.
- While mixing, slowly add powdered sugar then milk. Again, do this slowly! Mix until thick and creamy.
- Divide frosting into two bowls and add orange food coloring to one, green food coloring to the other. Add your frosting to a piping bag (or create one by cutting a small hole in the corner of a Ziploc bag) and decorate cookies.
- Let cookies dry until set.