CARROT GINGER COOKIES RECIPES
CARROT GINGER COOKIES – JEANIE AND LULU'S KITCHEN
These are such warmly spiced carrot ginger cookies that are pretty guilt free! They're cakey and substantial with lots of oats and coconut oil.
Provided by Jeanie and Lulu's Kitchen
Categories Dessert
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 24
Number Of Ingredients 14
Steps:
- Combine the oats, flour, baking powder, cinnamon, ground ginger, cloves, nutmeg and salt in a bowl and whisk them all together well. Set the bowl aside. Then get out a stand mixer fitted with the paddle attachment and beat the coconut oil and molasses together in it. Add in each egg one at a time, followed by the vanilla. Then slowly add in the dry ingredients until it all disappears into the liquid. Turn off the mixer and switch to a spatula to fold in the grated carrot and fresh ginger. Put the cookie dough in the refrigerator to chill for 25 minutes.
- When the 25 minutes is up, pre-heat the oven to 350 and line two sheet pans with silicone mats. Use a 1.5 inch cookie scoop to scoop 12 perfect little mounds of dough onto each sheet. Then gently press each mound down to flatten the cookie. Bake them for about 15 minutes, until set and slightly crisp around the edges. Let them cool for about 10 minutes on the sheets, then transfer them gently with a spatula to cooking racks to finish cooling. They will be a little soft and flimsy, so that is why the spatula is necessary. Enjoy them immediately or pack them in containers for later.
Nutrition Facts : ServingSize 2 cookies, Calories 175 kcal, CarbohydrateContent 20 g, ProteinContent 2.2 g, FatContent 10.2 g, SaturatedFatContent 8.2 g, CholesterolContent 27 mg, SodiumContent 45 mg, FiberContent 1.3 g, SugarContent 8.8 g
CARROT-CAKE COOKIES RECIPE | MARTHA STEWART
Although carrot cake didn't appear in U.S. cookbooks until the second half of the twentieth century, today it is indisputably a classic and beloved American dessert. These delicious carrot-cake cookies incorporate the same ingredients into two wafers, which are sandwiched together with a layer of rich cream-cheese frosting.
Provided by Martha Stewart
Categories Cookie Recipes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield Makes 18
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
- Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
- Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
- Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.
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CARROT SPICE THUMBPRINT COOKIES RECIPE: HOW TO MAKE IT
Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania
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Reviews 4.9
Total Time 40 minutes
Category Desserts
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Reviews 4.9
Total Time 40 minutes
Category Desserts
Calories 167 calories per serving
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Reviews 5.0
Total Time 30 minutes
Calories 85.4 per serving
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