Carrot Cake Cookies
1 cup Land O Lakes® Butter, softened
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large Land O Lakes® Eggs
2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 medium (2 cups) carrots, grated
1 cup finely chopped pecans
4 cups powdered sugar
1/2 cup Land O Lakes® Butter, softened
1 (8-ounce) package cream cheese, softened
1/2 teaspoon vanilla
Green food color, if desired
Orange food color, if desired
- Heat oven to 350°F.
- Combine 1 cup butter, sugar, and brown sugar in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and 2 teaspoons vanilla; beat until well mixed. Add flour, baking soda, cinnamon, and salt; beat at low speed, scraping bowl often, until well mixed. Stir in carrots and pecans.
- Drop dough by rounded tablespoonfuls onto greased cookie sheets. Bake 11-13 minutes or until lightly browned around edges. Cool completely.
- Combine powdered sugar, 1/2 cup butter, cream cheese, and 1/2 teaspoon vanilla in a bowl; beat at medium speed until smooth and creamy. Reserve 1/2 cup frosting.
- Frost each cooled cookie with 2 teaspoons frosting. Divide reserved frosting in half. Tint one-half green and one-half orange. Spoon each tinted frosting into resealable plastic food bags; snip off a corner of bags. Make a carrot design on top of each cookie, if desired.