Carrot cake cookies with cream cheese frosting

 

Yield: About 2 1/2 dozen cookies
Prep Time: 30 min + chill timeCook Time: 10 min

Ingredients:
COOKIES:
1/2 cup butter, at room temperature
1 cup granulated white sugar
1 large egg
1 cup finely grated carrot
2 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

FROSTING:
2 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1/4 teaspoon vanilla extract
2 tablespoons white chocolate chips, melted and stirred until smooth
1/3 cup powdered sugar
1 tablespoon (or more) milk, thinning out the mixture to desired thickness

Directions:
1. Make the cookies: In a medium bowl, use an electric mixer to combine the butter and sugar until semi-smooth. Mix in the egg. Stir in the carrot. In a separate bowl, use a whisk to combine the flour, baking soda, cinnamon, cloves and salt. Stir the dry ingredients into the wet ingredients until well combined. Cover the bowl and refrigerate for at least one hour (or overnight).

2. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silpat mats. Drop dough by rounded spoonfuls onto the lined baking sheets, spacing the cookies at least 2-inches apart. I like to use a cookie scoop for my dough so the baked cookies will turn out as round and perfect as possible. Bake 8 to 10 minutes, or until the cookies are baked through and set. Let cool on the cookie sheets for 10 minutes before transferring them to a baking rack to cool completely.

3. Make the frosting: In a medium bowl, use an electric mixer to combine the cream cheese and butter. Mix until smooth. Mix in vanilla and melted chocolate. Mix in the powdered sugar, then add 1 tablespoon milk to thin out the mixture (add more milk or more powdered sugar, if needed). You want the frosting to be somewhat of a drizzling consistency (unless you’d prefer to spread the frosting on the cookies). Transfer the frosting to a zip baggie, cut a tiny hole in the corner of the baggies and squeeze the frosting into the corner to drizzle onto the cooled cookies. Let the frosting set- it might not set completely, so store them in a single layer.