Carrot Cake Cookies

 

Cookies:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 12 tablespoons unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups grated carrots (about 3 carrots)
• 1/2 cup chopped pecans
• 1/2 cup golden raisins

  Instructions

  1. Preheat your oven to 375 F, line two baking sheets with parchment paper, and set aside.
  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, salt, baking soda, baking powder, and cinnamon.
  3. Cut the softened butter into tablespoons and drop them into the mixing bowl while mixing at low speed. Mix for 1-2 minutes until the butter is incorporated and the mixture looks like wet sand.
  4. While the mixer is running, add the egg, and vanilla. Stir until just combined and no more. If the mixture looks a bit dry at this point, don't worry. It will come together. Scrape the sides of the bowl if needed.
  5. Add the grated carrots, chopped pecans, and raisins. Stir the mixture at low speed or use a wooden spoon to stir by hand to incorporate the ingredients into the dough.
  6. Use a medium cookie scoop to portion out the dough. You will need to bake in batches and leave at least 2 inches of room between each cookie for baking.
  7. Bake the cookies for 12-15 minutes until the edges are just golden brown. If baking 2 pans at once, rotate the pans halfway through the cooking time.
  8. Once the cookies are baked, remove them from the oven and allow them to rest on the cookie sheet for at least 5 minutes to set. If you try to move them too soon, they'll fall apart! Bake additional sheets as needed until all the cookies are baked.
  9. Carefully transfer the cookies to a wire rack to cool.
  10. I'm using store-bought cream cheese frosting because it has no milk in it.