Frosting on cookies is one of my absolute favorite things, ever. There’s nothing better than a soft and chewy cookie just completely covered in frosting. I am constantly wanting to bake new cookies with frosting all over them. Sadly, they aren’t the best cookies to serve in the bakery because they require the frosting (glaze) to set before they can be stacked and stored. I used to bake them all the time, but it became a real problem when there were about 1/2 dozen cookies stuck together. I couldn’t serve someone a cookie that way. So, sadly they became cookies I share recipes for here, or I bake and eat them all myself! Even though I don’t offer them on the menu at the bakery anymore, I still can’t keep from coming up with new recipes for this type of cookie, so here we are.
Carrot Cake was the very first cake recipe I developed on my own. It was the only cake recipe I had for years before I even opened the bakery! So, naturally, I decided I would make a carrot cookie of some kind to resemble my favorite cake. These Frosted Carrot Cookies are soft, chewy, puffy, and taste of sweet cinnamon, carrots, and frosting. Make them at least one day before you plan to serve them, as the glaze is best when it sets for 24 hours. Because these cookies are soft and chewy, you’ll need to glaze them and then cover the cookie sheets with plastic wrap to seal them completely so the glaze can set. If you don’t cover them, the cookies will dry out before you get the chance to enjoy them! And if you stack them all after frosting, they will become one giant cookie – so if you’re into that, then go right ahead.
Frosted Carrot Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
113 grams (about 1 large) organic carrots, grated
1 teaspoon organic cinnamon
2 organic large eggs
350 grams (2 3/4 cups) organic all purpose flour
85 grams (1 cup) organic fine shred coconut
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
340 grams (heaping 2 1/3 cups) organic powdered sugar, sifted
1/4 cup organic milk
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add butter, sugar, carrots, and cinnamon. Mix on low until all ingredients are combined. Add the eggs, mix on low until combined, scrape the sides of bowl and mix again until combined.
In a separate bowl, whisk together flour, baking powder & sea salt. Then add to butter mixture and mix on low until combined. Add coconut, mix on low until combined.
Using your hands, form the cookie dough into 24 balls and flatten them into disks that are 2 to 2 1/2 inches in diameter. Space them at least 1 inch apart on the prepared cookie sheets, they will spread a little when baking.
Bake for 11 minutes or until they look set and puffy. Allow to cool completely on the cookie sheets.
To make the frosting: In the bowl of your stand mixer fitted with paddle attachment add the powdered sugar and milk. Mix on low until the frosting is smooth. Frost cookies using a butter knife or spatula.
Store cookies in an airtight container for up to 7 days.
Gluten Free – Replace the organic flour with 284 grams (1 3/4 cups plus 1 1/2 tablespoons) organic gluten free flour blend.
High Altitude – Bake at 375 degrees for 8 minutes or until they look set and puffy.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!