Carrot Cake Cookies

Carrot Cake CookiesA simple drop cookie that captures the flavors of a labor intensive carrot cake? Yes, please!

Ingredients (Makes about 3 dozen)

1/3 cup butter, softened

2 ounces cream cheese, softened

1 egg

3 heaping tablespoons carrot cake jam*

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon mace (or substitute nutmeg)

1/4 teaspoon ground cloves

1/4 teaspoon salt

Garnishes: Any combination of pecan halves, walnut halves, shredded coconut, or raisins

*If you don’t have carrot cake jam, you should! But since you don’t, you can substitute 2 heaping tablespoons carrot baby food + 1 tablespoon crushed pineapple + 1/4 teaspoon cinnamon.


Step 1) Combine all ingredients except garnishes in the order listed. Mix well.

Step 2) Drop by rounded teaspoons onto parchment lined baking sheets. Top with the garnish(es) of your choice. My kitchen apprentice, a delightful baker about 4 feet tall, recommends pecan halves and coconut.

Step 3) Bake in a preheated 375 degree oven for 8 minutes or until set. It is not necessary for these cookies to brown. Remove from oven and allow cookies to rest on the pan for a minute or two before transferring to a cooling rack.


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