Carrot Cake Sugar Cookies recipe

I have been wanting to try this recipe since I made my coconut rum sugar cookies recipe last year. I waited patiently until this holiday so I could share them at an Easter dinner we are going to this weekend.

Actually, it wasn’t so much so that I could share them. It was mostly because if they worked out, I needed an place to share them to save myself from eating them all because I love carrot cake — and a good sugar cookie. So this could potentially be very bad.

The good news is that they turned out great, and the great news is, I have wonderful friends who are going to love them.

Carrot cake sugar cookies recipe
There were a few moments when I wasn’t so sure this was going to work out, but they really did. Add to that, I managed to get half a cup of pure carrot juice into them.

Carrot Cake Sugar Cookies
Yields 66
This recipe takes your carrot cake and turns it into a sugar cookie. Filled with sugar and spice and everything nice.
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For the cookie
  1. 1 1/2 cups unsalted butter, softened
  2. 2 cups white sugar
  3. 3 eggs
  4. 1/2 cup carrot juice
  5. 5 cups flour
  6. 1 tsp baking soda
  7. 1 tsp salt
  8. 1 tsp cinnamon
  9. 1/2 tsp ground ginger
  10. 1/2 tsp ground cloves
For the icing
  1. 4 cups icing sugar
  2. 3 tbsp corn syrup
  3. 4 tbsp milk
  4. 1 tsp cream cheese emulsion (see notes)
For the cookies
  1. Mix the butter and sugar in a mixer until well combined.
  2. Add the eggs and carrot juice and mix well. Blend until smooth
  3. Add the baking soda, salt (see notes below), flour, cinnamon, ground cloves and ground ginger one cup at a time and mix until your dough forms.
  4. Put dough in fridge for two hours for it to form into the dough you can work with.
  5. Preheat oven to 350 degrees.
  6. Roll out your dough on wax paper to no more than 1/4 of an inch thick, cut into shapes and transfer to a cookie sheet.
  7. Bake at 350 degrees for 10 minutes depending on size and thickness of cookie.
  8. Let stand for 1 minute then move to a cooling rack to cool completely before icing.
For the icing
  1. Add the icing sugar, corn syrup and milk together in a bowl. Mix using a mixer until icing is smooth and not stiff (see notes).
  2. Once your icing is at the right consistency, add in your cream cheese emulsion.
  3. Decorate your cooled cookies and put them aside to set. The icing will dry hard and shiny.
Notes
  1. This recipe made exactly 66 medium-sized cookies (pictured).
  2. Emulsions are like extracts in the way that they are used as food flavourings. I was able to find the cream cheese emulsion at Michael's in the baking section.
  3. For the carrot juice, I just used my juicer to make the carrot juice. You can use natural store-bought carrot juice as well.
  4. When adding in the flour for the cookies, mix the first cup of flour with your baking soda, salt and spices before adding it to the wet mixture. This will make sure that your baking soda and salt are well mixed in.
  5. When rolling out your dough, try to stick around 1/4 inch for thickness. If the cookie is too thick, it won't bake well.
  6. When mixing the icing sugar, your icing may be too dry. Add more milk in at 1 tsp increments until you like the consistency.
This Bird's Day http://thisbirdsday.com/
Sheri Landry
Sheri publishes, and writes at This Bird's Day where she shares all of the thoughts in her head without the voices. Sticking mainly with content for Canadians, Sheri shares family stories, product information and anything that fits into her (and her family's) daily activities.
Found in Easter, Foodie, Recipes, Spring

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