Carrot Cake Cookies
10
Minutes
Prep Time
15
Minutes
Cooking Time
25
Minutes
Total Time
12
Serves Servings
Ingredients
- 1 Cup Harvest Fresh Nantes Carrots, grated
- 1 Egg
- 1 ½ Cup White Flour, all purpose
- ½ Cup Butter, room temperature
- 1 Tsp. Baking Soda
- ½ Cup Brown Sugar
- ¼ Cup Sugar
- 1 Tsp. Vanilla Extract
- 1 Tsp. Cinnamon
- ¼ Tsp. Nutmeg
Directions
- Pre-heat oven at 350 degrees F. Line a baking sheet with parchment paper
- Dry Ingredients: In a bowl, add flour, baking soda, cinnamon, and nutmeg mix until fully combined.
- Wet Ingredients In a large bowl, cream butter, brown sugar, sugar, until fluffy, add egg and vanilla extract, mix until fully combined.
- Gradually combine the dry ingredients to wet ingredients, mix until fully combined.
- Fold in the grated carrots, spread and mix evenly until combined
- Using a Scoop, place a dollop of dough on lined baking sheet, placing each dollop 2 inches apart. Bake for 13 to 15 minutes, until cooked and golden brown. Once cooked place on a cookie rack to cool. Then once cooled they are ready to serve.
Video Recipe Below:
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