Moist and dense carrot cookies topped with a sweet and slightly tangy glaze. The oats added in the batter give these cookies the taste of a breakfast cookie.
Course Cookies
Cuisine American
Keyword Easter
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 2 hourshours
Servings 28
Author Christin Mahrlig
Ingredients
1cupbutter,softened
1 1/2cupsfirmly packed brown sugar
2large eggs
2teaspoonsvanilla extract
3 1/4cupsall-purpose flour
2teaspoonsground cinnamon
1teaspoonbaking soda
1/2teaspoonsalt
1/4teaspoonground nutmeg
1/4teaspoonground ginger
2cupsold-fashioned oats
2cupsfinely grated carrot
2cupsconfectioners' sugar
1/2cupsour cream
Instructions
In a medium bowl beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well and scraping down the sides of the bowl.
In a small bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and ginger.
Gradually add flour mixture to butter mixer, mixing just until combined.
Stir in oats and carrots, cover with plastic wrap and refrigerate for 2 hours.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Drop by rounded tablespoonfuls on baking sheets, spacing 2 inches apart. Flatten them out slightly with your hand. They don't really spread out in the oven.
Bake 12 to 14 minutes, until lightly browned.. Cool on pan 2 minutes and remove to wire racks to cool completely.
Combine confectioners' sugar and sour cream in a small bowl. Stir until smooth. Drizzle on cookies. Place in a ziptop bag and snip the corner to get a more professional look.