Ginger Carrot Cake Cookies
Carrot cake for easy desserts the first night we were there. It was outrageous in all sorts of good ways, it was massive, it had four layers, those layered were sandwiched and topped with a delectable cream cheese frosting which I can’t resist to use for making other easy healthy recipes, it was drizzled with orange and caramel sauces, and it was sprinkled with candied pecans. I was in foodie heaven. And I’ve had carrot cake on the brain ever since. These cookies are downright fabulous. They teeter on the border between cookies and scones, but I suppose we’ll still need to call them cookies since the process for making them is exactly like that of making cookie dough, and not scones. In any event, they do have the characteristic tenderness of a scone that it enhanced by the carrots, which keep the cookies supremely moist which you can check out some cooking videos at Youtube. Throw in coconut, raisins, pecans and a healthy dose of ginger and you have an irresistible cookie that I just may have eaten for breakfast on more than one occasion. - BrownEyedBaker
INGREDIENTS: 2 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 teaspoon ground ginger Pinch of grated nutmeg ¾ cup (1½racks sticks) unsalted butter, atand room temperature 1. Position oven in the upper-middle lower-middle positions and preheat the oven 2/3 to 375 degrees F. Line two baking sheets with cup granulated sugar parchment paper or silicone baking mats. 1/3 cup light brown sugar 2. Whisk together the flour, baking powder, salt, ginger and nutmeg. 1 egg 3. With a stand or hand mixer, beat the butter on medium speed until ½ teaspoon vanilla creamy and smooth. Add the sugars and extract beat until light and fluffy, about 2 minutes, then add thecarrots egg and(about beat for another minute. Reduce the 1 cup shredded 3, peeled and trimmed) mixer speed to low and beat in the vanilla. Continuing on low speed, add 1 cup sweetened shredded coconut the flour mixture in 2 or 3 batches and beat only until they just 1 cup raisins disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. a rubber spatula, mix in the carrots, ½ cupUsing coarsely chopped pecans coconut, raisins and pecans. 4. Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies. 5. Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.