Yep, you read that right. Your favorite cake is now a cookie! Now you can have your cake and eat your cookie too. You’re welcome.
Makes 20-22 (2 1⁄2 inch) Cookies
Ingredients:
For the Cookies
- 1 3⁄4 cups (210 g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground cloves
- 1 stick (113 g) unsalted butter, at room temperature
- 1⁄2 cup (107 g) brown sugar
- 1⁄2 cup (99 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 3⁄4 cup (75 g) grated carrots (1 to 2 medium)
For the Cream Cheese Frosting
- 6 ounces (170 g) cream cheese, at room temperature
- 3 tablespoons unsalted butter,at room temperature
- 1 1⁄2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 1 1⁄2 cups (170 g) powdered sugar
Make the Dough:
In a small bowl, whisk together the flour, cinnamon, nutmeg, 1⁄2 teaspoon salt, cream of tartar, baking soda, allspice, and cloves. Set aside.
In a large mixing bowl, beat the 1 stick butter, brown sugar and granulated sugar on medium speed until light and fluffy. Add the egg and 1 teaspoon vanilla and beat until smooth. Then add the carrots and beat until evenly combined. Add the flour mixture and beat until no dry streaks remain. Cover the bowl with plastic and refrigerate for at least 2 hours. Dough can keep in the fridge for up to 1 week.
Bake the Cookies:
Preheat the oven to 350°F (177°C) and line one or more baking sheets with parchment paper.
Scoop about 11⁄2 tablespoons dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough, leaving 2 inches of space between each one.
Bake for 12 to 14 minutes, until the edges are lightly golden and the centers no longer appear wet. If baking two pans at once, swap the positions of the pans halfway through to ensure the cookies bake evenly. As soon as the pans come out of the oven, use a wide spatula to gently press down and slightly flatten the cookies.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Frosting and Assemble the Cookies:
In a large mixing bowl, beat the cream cheese and 3 tablespoons butter on medium speed until light and fluffy. Add the 1 1⁄2 teaspoons vanilla and 1⁄4 teaspoon salt and beat until smooth.
Sift the powdered sugar into the bowl, then continue beating until smooth and creamy.
Spread 2 teaspoons of frosting on each cookie, and enjoy!
Credit line: Excerpted from THAT TAKES THE COOKIE: 85 Tasty Treats for Every Occasion. Copyright @ 2024 by Ryan Alvarez and Adam Merrin. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.
