Friday, April 4, 2014

Carrot Cake Cut Out Cookies

Just in time for Easter, I made a new roll out version of one of my favorite treats! Carrot cake is just so perfectly, perfect for celebrating spring!




As with all my cut out cookies I started with my basic Citrus Vanilla cookie recipe. It's a recipe that I've tested and tested and I know it's great and it's so easy to adapt the flavors.

I added more flour and sugar to this version as you can see, because the carrots add a lot of extra moisture into the mix. If you want to stick with the original measurements or if you choose to use your own recipe and adapt it for these flavors, just squeeze out the carrot juice before adding the grated carrots to the dough.


Just look at those delicious carrot shavings and spices all mingled together! 


Carrot Cake Cut Out Cookies
recipe by me

Ingredients:
  • 3 1/2 to 4 1/2 cups Flour
  • 2 tsp. baking powder
  • 1 cup packed brown sugar
  • 1 cup butter, cold
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1 cup grated fresh carrot (I used a zester to get very fine pieces)
  • 1/2 cup finely chopped walnuts or pecans (optional)
  • 1/2 cup finely chopped flake coconut (I like to pulse it in my food processor a few times just to break it down so the dough cuts easier)

Directions:
  1. Preheat oven to 350 degrees.
  2. Combine the flour, baking powder, cinnamon, ginger and nutmeg in a separate bowl and set aside
  3. In your mixer, cream the butter and sugar together.
  4. Add the egg and vanilla extract and beat until smooth.
  5. Add the grated carrot and mix until incorporated.
  6. Gradually add in the flour and spice mixture while mixing. Scrape the bowl as you add. 
  7. Add in coconut and nuts (if using) with the last addition of flour and mix until dough is uniform and pulls away from the bowl.
  8. Roll the dough out onto a lightly floured surface (I usually do this on waxed paper sheets so I can pop the into the fridge to firm up)
  9. Cut out the shapes you want and place onto your cookie sheets (lined with parchment paper, not waxed paper!)
  10. I usually place a tray of cut out cookies into the freezer for at least 5 minutes before placing in the oven, they hold their shape much better this way!
  11.  Bake for about 10-12 minutes. Cookies will be lightly golden on the bottom to very slightly brown on the edges. Remove from sheet and cool on rack.


This recipe yields a softer cookie, with a texture closer to Lofthouse sugar cookies (my weakness). These cookies are super delicious anytime, but seemed perfect for spring! So you can decorate them however you want!



Samantha
Flour De Lis
Post a Comment