Small in size, but mighty in flavor don’t underestimate the power of finding your carrot cake satisfaction in this two inch cookie version. Not missing a beat this cookie version packs the same flavor as the cake and along with that is a tender soft crumb, minus the aeration for a slightly more dense texture in this cookie dress-up. Making sure to finish with almost the same note as its cake counterpart the cookies are drizzled with a cream cheese glaze-of course you can dip the top and sprinkle it with nuts for a richer finish.
This is my latest cake turned cookie recipe and I have to say, I prefer it to the cake. Since I’m not a huge fan of carrot cake, although you won’t see me turning it down when offered-I did take a few liberties. For starters, since I’m always picking out the raisins, I omitted them completely. I also traded out the walnuts for pecans since I like the latter better. If you want to stay traditional and keep the raisins, add ½ cup of it to the recipe and keep the walnuts over the pecans. Continue reading Carrot Cake Cookies
