Crumbl who???
These cookies are my absolute favorite in the spring time, especially around Easter! With the perfect fluffiness + balance of flavors, they are amazing for any occasion. Read below for the recipe!
Recipe Information:
Makes ~20 large cookies
Preparation time: 20 minutes
Total time: 30 minutes
Ingredients:
For the carrot cake cookies:
2 3/4 c flour
1 tsp baking soda
3/4 tsp salt
1 tbsp cinnamon
1 cup butter (softened)
1 cup brown sugar
1/2 cup cane sugar
2 tsp vanilla extract
2 large eggs
1.5 cups grated carrots (4ish carrots)
1/4 cup crushed pecans
For the cinnamon cream cheese frosting:
1 tbsp cinnamon
2 cups powdered sugar
4-6 oz cream cheese (depending on your taste preferences)
4 tbsp melted butter
Recipe:
Preheat oven to 350°F
In a medium bowl, whisk (by hand) together the flour, baking soda, salt & cinnamon.
In a separate large bowl, use an electric mixer to combine softened butter & both sugars until fluffy. Add in vanilla and eggs, continue mixing until well combined.
Fold in grated carrots and crushed pecans.
Add dry ingredients (flour mixture) to the large bowl and stir until well combined with wet ingredients.
Place spoonfuls of dough onto a baking sheet a few inches apart. My dough balls were about 2-3 Tbsp for big cookies! Do not flatten dough balls!
Bake for 7-10 minutes, or until edges start to crisp and top looks dry. Transfer to foil sheet or cooling rack to cook completely.
To make the frosting: Using a whisk attachment to an electric mixer, whisk together all ingredients until fully combined and peaks form! Adjust cream cheese amount to your taste preferences.
Frost cookies and enjoy! Can be stored in the refrigerator for up to 6-7 days.
A moment for the cinnamon sprinkle.
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