Gingered Carrot Cake Cookies

If you have roughly 40 minutes to spend in the kitchen, Gingered Carrot Cake Cookies might be a super lacto ovo vegetarian recipe to try. One serving contains 238 calories, 3g of protein, and 12g of fat. This recipe serves 18. For 35 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up pecans, flour, vanillan extract, and a few other things to make it today. 450 people found this recipe to be flavorful and satisfying. It can be enjoyed any time, but it is especially good for Easter. It works well as a very budget friendly hor d'oeuvre. It is brought to you by Brown Eyed Baker. With a spoonacular score of 27%, this dish is not so awesome. Similar recipes include Gingered Carrot Soup, Gingered Carrot Scones, and Gingered Carrot Smoothies.

Servings: 18

Preparation duration: 15 minutes

Cooking duration: 18 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.2. Whisk together the flour, baking powder, salt, ginger and nutmeg.3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.4. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.5. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

 

Step by step:

1. Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.

2. Whisk together the flour, baking powder, salt, ginger and nutmeg.

3. With a stand or hand mixer, beat the butter on medium speed until creamy and smooth.

4. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, coconut, raisins and pecans.

5. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.

6. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

Nutrition Information:

covered percent of daily need