Mock Carrot Cake Cookies
These Mock Carrot Cake Cookies take the wonderful flavors of the basic carrot cake and bring them to this soft cookie without the carrots and pecans. Orange sprinkles are added to the cookie dough to give the appearance of carrots. If you are looking for something with that great cinnamon and clove flavor, this cookie is where it is!
Ingredients
- 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.
Instructions
- 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!
Notes
This cookie dough will be good for up to 5 days stored in an air tight container in the refrigerator.
