Carrot Cake Cookies with Cream Cheese Frosting

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light-brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• Chopped pecans or cinnamon, for decoration, optional
• 5 oz cream cheese, softened, don't over-soften it
• 6 Tbsp butter, softened
• 1/2 tsp vanilla extract
• 2 cups powdered sugar

Directions

1. Heat the oven to 350 degrees. In a mixing bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg for 20 seconds, then put the bowl aside.
2. In the bowl of an electric stand mixer with the paddle attachment, beat the butter, granulated sugar, and brown sugar until the mixture looks creamy. Add the egg and vanilla extract and mix them in.
3. Turn the mixer to low speed. Add half of the flour mixture and mix only until it disappears into the dough, then blend in the carrots. Add the remaining 1/2 of the flour mixture and mix just until combined. Run a spatula around the sides and bottom of the bowl so nothing is hiding down there.
4. Use a medium 1 1/2 Tbsp cookie scoop to portion the dough onto baking sheets lined with silicone liners, leaving 2-inches between cookies. Bake until the cookies are set but still feel soft when touched, about 11 – 12 minutes.
5. Let the cookies cool on the baking sheet for several minutes, then move them to a wire rack. After 5 – 10 minutes on the rack, place them in an airtight container to finish cooling completely so they stay from drying out. When the cookies are cool, spread them with cream cheese frosting and add pecans, if you’d like.
6. For the frosting, use a mixing bowl fitted with the paddle attachment to beat the butter and cream cheese until the mixture is airy and fluffy. Add the vanilla and powdered sugar, then beat again until fluffy and light. If the frosting seems a little loose, chill it in the freezer for about 5 minutes, then mix it once more.
7. If you are making the carrot decoration, reserve about 2 Tbsp of frosting to tint green and about 2 Tbsp to tint orange. Use a Wilton #2 tip for the green and #4 for the orange.