April Fool’s Day has never been a day that I have loved to celebrate. Not much on pranks, well more so pranks and jokes being played on me. So I decided to take this April Fool’s Day and make something sweet for all: Mock Carrot Cake Cookies. No joke about these cookies. They have all the wonderful flavors of the basic carrot cake, but without the carrots and pecans. We added fun orange sprinkles instead to give the appearance of carrots.
Most delicious prank: Mock Carrot Cake Cookies
This is one prank that all will enjoy. The key to this cookie is the added powdered sugar to the cookie dough mix as well as powdered sugar being used to roll the cookies out. Powdered sugar keeps the cookies from tasting too dry and gives them a more soft texture. Another key ingredient to this cookie is the use of Butter Vanilla Bakery Emulsion instead of the vanilla extract. Y’all, this stuff is life changing when it comes to baking. Get you some and you will see!
We decided to take advantage of this dough and make Easter cut-out cookies. If you would rather skip the whole cut-out step, you can simply roll the dough into 1″ balls instead. For both cookie methods, I would still place dough in refrigerator for at least 30 minutes before using. It allows all the flavors and flour to mesh together.
Love the idea of having the carrots and not the orange sprinkles? No problem! Add 1/2 cup of shredded carrots to the cookie dough mix instead of the sprinkles. That is it!
I also can’t forget to mention that we used whole wheat flour for these cookies. We are trying to incorporate more ‘healthier’ ingredients to all our dishes, and this was one easy way to incorporate it! The whole wheat flour did not alter the taste of these cookies at all. Believe me, my children act like food judges majority of the time.
Hoping everyone enjoys these cookies! My kids could not wait to get their hands on these cookies after the smell of cinnamon and cloves filled the house while they were baking. Be right back after I play a prank on them: eating the very last cookie!
Mock Carrot Cake Cookies
- 2 1/8 cups Whole Wheat Pastry Flour Basic White Flour can be used instead
- 3/4 cup powdered sugar
- 2/3 cup Granulated Sugar
- 1/2 tsp Baking Soda
- 1 cup Butter, unsalted softened at room temperature
- 1 tsp Vanilla extract I prefer to use the Butter Vanilla Bakery Emulsion!
- 1/4 cup powdered sugar for rolling
- 1/4 tsp Salt
- 2-3 tbs orange sprinkles You can opt for the 1/2 cup of shredded carrots here.
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside. (I don't usually sift with a sifter. I will use a fork and stir the dry ingredients together. The point of sifting is not only for getting all ingredients mix well without all the big chunks, but also to add air to the dry mixture.)
- In a large bowl, beat the butter and sugars on medium-low speed for about 4 minutes until the butter looks creamy and sugar is well incorporated. Then add egg and vanilla extract. Beat just until combined.
- Slowly add the flour mixture to the butter mixture. Beat just until combined. You do not want to over mix.
- If you are wanting to add the orange sprinkles (or opt for the shredded carrots), you will mix them in carefully into the dough by hand. Do not use the mixer to mix in the sprinkles.
- This step is an important one for all my cookies. Place dough into an air tight container and allow to sit in refrigerator for at least 30 minutes before baking. I normally preheat the oven during this time.
- Preheat the oven to 350.
- When you are ready to bake the cookies, remove the cookie dough from the refrigerator. For cut-out cookies, sprinkle the powdered sugar on a clean surface and roll the dough out to about 1/4" thickness. Place the cut-out cookies onto a parchment paper lined cookie sheet.
- Bake for ~12 minutes are until the edges begin to turn a light brown.
- Allow cookies to cool for about 5 minutes, then enjoy!