Ingrédients pour Carrot Drop Cookies
- 1 ½ cups grated carrots
- ½ cup (1 stick) unsalted butter, softened (for frosting)
- White Sugar
- Brown Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- All Purpose Flour
- 1 teaspoon baking soda
- Cinnamon
- ½ teaspoon salt
- 1 cup chopped pecans
- 3 cups powdered sugar (for frosting)
- Cream Cheese
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Comment préparer Carrot Drop Cookies
- Preheat oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup chopped pecans and 1 ½ cups grated carrots.
- Drop rounded tablespoons of dough onto ungreased baking sheets.
- Bake for 12-15 minutes, or until edges are golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- **Optional Frosting:** In a separate bowl, beat together ½ cup (1 stick) softened unsalted butter, 16 ounces cream cheese (softened), 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Frost cooled cookies with 2 teaspoons of frosting per cookie.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
83g
Fat
30g
Carbs
9g
