The ULTIMATE Carrot Cake Cookie: Day 42 of Operation Bake Her My Bestie
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Indulge in these irresistible carrot cake cookies that are soft, chewy, and bursting with flavor. Made with fresh grated carrots, warm spices, and a touch of sweetness, these cookies are the perfect treat for any occasion. Whether you're looking for a delicious snack or a dessert to impress your guests, these carrot cake cookies are sure to satisfy your cravings. Try them today and enjoy a taste of heaven in every bite!
Carrot Cake Cookies
3 cups All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
2 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
1 cup Unsalted butter melted and cooled
1 cup Brown sugar packed light or dark
½ cup White granulated sugar
1 cup Finely grated carrots Make sure to grate them fresh. Don't use pre-shredded
½ cup chopped pecans or walnuts
1 teaspoon Pure vanilla extract
2 Large egg yolks room temperature
Chill dough for at least 30 minutes
Bake for 15-18 minutes on 350F
Cream Cheese Frosting
6 oz cream cheese room temperature
2 ½ cups heavy whipping cream
6 tablespoons vanilla pudding mix
½ cup powdered sugar
#baking #carrotcakecookies #recipe #cookies #bakehermybestie
SIMPLE & DELICIOUS CARROT COOKIES: Easy Recipe Using Pantry Staples
These Simple & Delicious Carrot Cookies will satisfy your sweet tooth without having to make a special trip to the store. They're made with pantry staples you likely already have on hand. The recipe goes WAY back to the days when Home Ec was taught in High School. My sister, who's only four years older than me, brought it home and made them for us multiple times. I loved them so much, I hung on to the recipe and decided to pull it out all these years later. Read on to make them yourself.
Carrot Cookies
3/4 cup sugar
1 cup shortening
2 cups all purpose flour
2 tsp. baking powder
1 egg
1 cup grated carrots
1/2 tsp. cinnamon
pinch of salt
In large bowl, cream together sugar and shortening. Add in egg and continue mixing. In separate bowl, mix together dry ingredients (flour, baking powder, cinnamon, & salt). Add dry ingredients to wet ingredients and mix until consistent dough forms. Add in carrots and mix to combine. Drop cookie dough onto baking sheet by the teaspoonful and bake at 350º for 12-15 minutes or until edges of cookie are golden brown. Let cookies cool completely before eating.
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1:14 A Happy Moment
3:45 A New Dawn
당근 케이크 쿠키 만들기 with 크림치즈 : Carrot Cake Cookies with Cream Cheese Recipe | Cooking tree
당근 케이크 쿠키 만들기 with 크림치즈 : Carrot Cake Cookies with Cream Cheese Recipe
당근을 넣어 촉촉하고 풍미 좋은 쿠키를 만들었어요~
크림치즈를 넣고 시나몬의 풍미가 좋아 정말 맛있는 쿠기에요.
당근을 얇게 채 썬 다음 키친 타올로 꾹 눌러 물기를 잘 제거하고 넣어야 하더라구요.
그냥 넣으면 수분이 너무 많아서 반죽이 많이 질어진답니다~
그리고 반죽을 팬닝하고 냉동실에 15분 정도 넣어 굳힌 다음 구워야
반죽이 많이 퍼지지 않고 잘 구워진답니다.
마지팬을 만들 때는 물을 조금씩 넣어 점도를 맞춰가며 반죽하고
냉장실에서 30분 이상 굳혀야 당근 모양을 만들 때 잘 만들어지는 것 같아요^^
즐겁게 시청하세요~♬ Enjoy~
*여러분의 구독, 좋아요, 댓글로 오늘도 큰 힘을 얻습니다!
Your subscriptions, likes, and comments give me a lot of strength.♡
*자막에 재료를 적어 두었습니다!
I wrote down the ingredients in the subtitles!
It's an automatic translation, so it might be a little wrong,
but I hope it helps a little bit.^^
-
- 약 14개 분량 about 14ea
[재료 Ingredients]
| 쿠키
25g 호두
100g 무염버터
80g 갈색설탕
60g 흑설탕
1g 소금
25g 달걀
20g 꿀
220g 중력분
3g 베이킹파우더
3g 베이킹소다
3g 시나몬 파우더
50g 당근
| 필링
100g 크림치즈
10g 슈가파우더
5g 옥수수전분
| 마지팬
20g 아몬드가루
20g 슈가파우더
5~6g 물
식용색소 (주황,초록,검정)
| Cookies
25g Walnut
100g Unsalted butter
80g Brown sugar
60g Dark brown sugar
1g Salt
25g Egg
20g Honey
220g All-purpose flour
3g Baking powder
3g Baking soda
3g Cinnamon powder
50g Carrot
| Filling
100g Cream cheese
10g Powdered sugar
5g Corn starch
| Marzipan
20g Almond powder
20g Powdered sugar
5~6g Water
Food coloring (orange, green, black)
[만드는 과정]
당근 쿠키 반죽
1. 당근을 얇게 채 썰고 키친 타올로 꾹 눌러 수분을 제거해 주세요.
2. 호두를 잘게 다져 준비해 주세요.
3. 실온 상태의 버터를 부드럽게 섞고 황설탕과 흑설탕, 소금을 넣고 가볍게 섞어 주세요.
4. 달걀과 꿀을 넣고 섞은 다음 중력분, 베이킹 파우더, 베이킹 소다, 시나몬 가루를 넣고 섞어 주세요.
5. 당근채와 다진 호두를 넣고 섞어 한 덩어리로 만든 다음 비닐 랩을 덮어 냉장실에서 1시간 이상 굳혀 주세요.
크림치즈 필링
6. 크림치즈에 슈가 파우더와 옥수수전분을 넣고 섞어 짤 주머니에 담고 냉장실에 넣어 두세요.
마지팬
7. 아몬드 가루와 슈가파우더를 체에 쳐서 넣고 물을 조금씩 넣어 반죽을 만들고
냉장실에서 30분 이상 굳혀 주세요.
8. 반죽을 나누어 색소를 넣고 주황색과 초록색 반죽을 만들어 당근을 만들어 주세요. (사용하기 전까지 냉장 보관해 주세요.)
9. 쿠키 반죽에 크림치즈 필링을 넣고 동그랗게 만들어 오븐 팬에 올려 주세요.
10. 냉동실에 15분 정도 굳힌 다음 170도 오븐에서 18분 정도 구워 주세요.
11. 쿠키를 꺼낸 직후 링을 이용해 쿠키를 동그랗게 정리하고 식힌다.
12. 녹인 화이트 초콜릿으로 마지팬으로 만든 당근을 붙인다.
-
*시청해주셔서 감사합니다.
Thank you for watching!
*제 영상은 유튜브와 네이버TV에만 업로드 되고 있고
트위치, 페이스북 등 다른 매체는 가입되어 있지 않습니다.
이 영상을 무단 도용하거나 2차 편집 및 재업로드를 금지합니다.
My video is only uploaded to YouTube and Naver TV.
Unauthorized theft of this video or 2nd edit and reupload is prohibited.
*멤버십에 가입해 월 2회 제공되는 선공개 영상의 혜택을 즐겨 보세요~
Join the membership and enjoy the benefits of the pre-released video
that is provided twice a month!^^
#당근쿠키 #쿠키 #크림치즈쿠키
#carrotcookies #cookies #creamcheesecookies #Carrotcakecookies
#베이킹 #디저트 #baking #dessert
Carrot Cake Cookies
Carrot Cake Cookies – Deliciously thick and chewy cookies that are loaded with carrots, perfectly spiced, and topped with a cream cheese frosting! #cookies
FULL PRINTABLE RECIPE:
INGREDIENTS:
FOR THE COOKIES
1 and 1/2 cups (190g) plain/all-purpose flour
1/2 teaspoon baking soda
2 teaspoons cornflour/cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) light brown sugar
2 teaspoons vanilla extract
3/4 cup (100g) grated carrots
FOR THE FROSTING
1/2 cup (115g) cream cheese, softened
1/4 cup (56g) unsalted butter, softened
2 and 1/2 cups (312g) icing/powdered sugar
1 teaspoon vanilla extract
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How to make Carrot Cake Cookies
Carrot Cake Cookies with cream cheese frosting
Learn how to make Carrot Cake Cookies! These are soft and covered in cream cheese frosting - they're so easy to make and taste just like carrot cake in cookie form!
BUY MY BOOK! Crazy for Cookies, Brownies and Bars (affiliate link):
PRINTABLE RECIPE:
COOKIES
1 ¾ cups (217g) all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup (113g) unsalted butter, softened
¾ cup (150g) packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (90g) shredded carrots (see note)
½ cup (56g) chopped pecans or walnuts
FROSTING
4 tablespoons (57g) unsalted butter, softened
4 ounces (112g) cream cheese, room temperature
1½ cups (170g) powdered sugar
1 teaspoon vanilla
⅙ teaspoon salt
INSTRUCTIONS
Preheat oven to 350°F. Line two cookie sheets with parchment paper or silicone baking mats.
In a small bowl, whisk flour with baking soda, cinnamon and salt. Set aside.
Cream butter and brown sugar in a large bowl with an electric mixer 1-2 minutes. Mix in egg and vanilla until smooth.
Add dry ingredients to wet and mix until smooth. Stir in carrots and nuts.
Scoop 2 tablespoon size balls onto cookie sheets 2-inches apart. Lightly flatten with the palms of your hand.
Bake for 13-16 minutes or until no longer glossy. Cool before frosting.
To make frosting: beat butter and cream cheese with an electric mixer until smooth. Slowly mix in powdered sugar then add vanilla and salt. Beat on medium high speed until smooth.
Frost cookies as desired, top with a dusting of cinnamon or finely chopped nuts.
Store in an airtight container for up to 3 days or freeze (frosted or unfrosted) for up to 2 months.
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Crazy for Crust is a recipe site full of easy and attainable recipes. Recipes are sometimes savory, mostly sweet, and always served with a slice of life.
CRAZY FOR CRUST - I'm Dorothy and I love food: eating it, baking it, and sharing it. I love teaching you to cook and bake my favorite recipes easily so that you can make memories with your friends and family. I'm a home baker - if I can do it so can you! Subscribe to get my recipes: they're sometimes savory, often sweet and always served with a slice of my life.
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