Enjoy these delightfully spiced and perfectly balanced carrot-cake breakfast cookies complete with the classic cream cheese icing.
Of course, we couldnt forget about the cream cheese icing, which contributes a nice sweetness.
Line a large baking sheet with parchment paper.
Photo:Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Add carrots, coconut, walnuts and raisins; stir until evenly distributed.
Bake until golden brown and firm, about 15 minutes.
Meanwhile, place cream cheese and confectioners sugar in a medium bowl; whisk vigorously until smooth.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Add milk and the remaining 1/2 teaspoon vanilla; whisk until smooth.
Drizzle over the cookies.
Refrigerate frosting in an airtight container for up to 4 days.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
Glaze cookies before serving.
you could make the cookie dough in advance and then freeze it.
Scoop the dough onto a parchment-paperlined baking sheet and freeze until partially frozen, about 30 minutes.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel
To bake from frozen, preheat oven to 375F.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
