I mentioned these cookies in yesterday's post on my recent grocery haul and how I would/could use those foods. These are tasty and pack some Vitamin A into each bite. Any time I can work a little more veggies into our foods, I consider that a win.
Carrot Spice Drop Cookies
1/2 cup butter, softened
3/4 cup gently packed light brown sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
pinch ground cloves
1 large grated carrot, about 1 cup plus a tablespoon packed into a measuring cup once grated
1 1/4 cups all-purpose flour
Preheat oven to 350 degrees F.
Wash, but no need to peel carrot. Grate carrot, measure, and dump onto a small paper towel. Allow to drain while mixing the rest of the batter.
Cream butter and brown sugar. Beat in egg and vanilla. Stir in soda, salt, and spices.
Fold the paper towel over the grated carrot and gently press out moisture. Dump carrot into batter. Stir in flour.
Grease a large baking sheet. (I use an insulated one.) Drop dough onto the prepared baking sheet about 2 inches apart. (I use my smallest -- 1 tablespoon -- cookie scoop.) Gently tuck in any stray shreds of carrot hanging off the dough.
Bake for 14 to 16 minutes in the middle of the oven, until the edges are lightly golden and the tops look set/dry. Allow to sit on sheet for 1 minute then remove to a cooling rack. If you use a non-insulated baking sheet, check for doneness at the 14 minute mark or slightly before.
Once cooled you can frost these with a vanilla or cream cheese frosting or drizzle with a powdered sugar and orange or lemon juice glaze or just eat them as is. I personally just like them as they are. They are plenty sweet for me. However, if you have family members who might be put off by the appearance of carrots in their cookie, a frosting would conceal that. LOL! But, I will add, I cannot discern a carrot taste or texture at all in these cookies. They're a mildly spiced, mildly sweet soft cookie.
By the way, these freeze really well. Just layer between sheets of waxed paper to prevent sticking.
yields:34 to 36 cookies, about 60-65 calories per cookie
Enjoy!
These sound really good. I've never had an insulated baking sheet. I assume it keeps the bottoms from burning?
ReplyDeleteHi Live and Learn,
DeleteYes, and I think they really do prevent that. The insulated bake ware was popular in the late 80s and in the 90s. I asked for these as gifts for a couple of years. I've heard you can achieve similar results using parchment paper on a regular baking sheet. One drawback to these insulated ones -- you can't immerse them in water. Water can become trapped between the two layers.
I do like to use dark and uninsulated ones for roasting vegetables. They come out toastier on the dark and thin pans.
The cookies are very tasty and make a healthier treat, I think.
Do you think these could be baked as a bar cookie, maybe in an 8x8 pan? I am more likely to make bar cookies these days. They seem easier and faster to make.
ReplyDeleteHi Kris,
Deleteyes, I think these could be baked in a pan. I think an 8 X 8 would work. Because these will stick if cooled too long in a pan, you might want to line the pan with parchment, with an overhang on two opposing sides (to lift out). They'd be really decadent with a cream cheese icing. But I don't want to put temptation before anyone. LOL!
Enjoy!
Oh, those look and sound delicious! Thanks for sharing the recipe.
ReplyDeleteThank you, Cat!
Delete