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Carrot Cake Cookies with White Chocolate Drizzle and Fondant Carrots Recipe

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★★★★★

4.1 from 54 reviews

Delight in these irresistible Carrot Cake Cookies, combining the moist, spiced flavors of classic carrot cake with the convenience and crispness of a cookie. Packed with grated carrots, warming spices, crunchy pecans, and finished with a drizzle of white chocolate and charming fondant carrot decorations, these cookies make a perfect treat for afternoon tea or a festive dessert.

Ingredients

Scale

Wet Ingredients

  • 125 g Butter (softened, unsalted)
  • 200 g Light brown soft sugar
  • 1 Orange (zest only)
  • 1 Egg (large)
  • 1 tsp Vanilla extract
  • 85 g Carrot (grated)

Dry Ingredients

  • 125 g Plain flour
  • 125 g Wholemeal plain flour (or regular plain/all purpose flour)
  • 1/2 tsp Baking powder
  • 1/4 tsp Bicarbonate of soda
  • 1/4 tsp Salt
  • 1 1/2 tsp Cinnamon
  • 1 tsp Mixed spice
  • 1/4 tsp Nutmeg

Add-ins and Toppings

  • 150 g Pecans (chopped finely)
  • 75 g White chocolate (for drizzling)
  • 12 Fondant carrots (for decoration)

Instructions

  1. Preheat Oven: Preheat your oven to 180°C Fan (400°F/Gas Mark 6) and line your baking trays with baking paper to prepare for baking.
  2. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and light brown soft sugar together until the mixture becomes fluffy and paler in color, which usually takes 3-5 minutes on speed 3.
  3. Add Flavorings: Mix in the orange zest, large egg, and vanilla extract until fully combined to infuse the mixture with fresh citrus and vanilla notes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together plain flour, wholemeal flour, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg. Then, incorporate these dry ingredients into the wet mixture, along with the grated carrot, mixing until just combined to avoid overworking the dough.
  5. Incorporate Pecans: Stir in the finely chopped pecans briefly, ensuring they are evenly distributed throughout the dough.
  6. Portion the Dough: Weigh and divide the dough into 73g portions for uniform cookies, then roll each portion into a ball by hand.
  7. Arrange on Baking Tray: Place the dough balls onto the lined baking trays, making sure to leave at least 2 inches of space between them to allow for spreading during baking. If necessary, bake in batches depending on the number of trays you have.
  8. Bake Cookies: Bake in the preheated oven for 12-14 minutes, until the edges are golden and the centers are set.
  9. Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking trays for at least 10 minutes before transferring them to a wire rack to cool completely.
  10. Decorate: Once fully cooled, melt the white chocolate and drizzle it over the cookies using a piping bag or spoon. Top each cookie with a fondant carrot to add a charming finishing touch.
  11. Set Chocolate: Allow the white chocolate to set completely before serving to ensure a neat finish.
  12. Storage: Store the cookies in an airtight container and consume within 3 days, or freeze them to keep longer.

Notes

  • Using wholemeal plain flour adds a nutty depth but you can substitute with regular plain flour if preferred.
  • Weighing the dough portions helps ensure even baking and consistent cookie sizes.
  • The fondant carrots used for decoration add a whimsical carrot cake theme but can be omitted or replaced with other toppings.
  • Letting the cookies cool on the trays before moving prevents them from breaking.
  • These cookies freeze well; thaw them at room temperature before serving.

Keywords: carrot cake cookies, spiced cookies, carrot cake dessert, white chocolate drizzle, pecan cookies, homemade cookies, festive cookies

Find it online: https://foodiecara.com/carrot-cake-cookies-with-white-chocolate-drizzle-and-fondant-carrots-recipe/