This is the kind of cookie you wish you had come up with and firmly believe that only a baking genius could have dreamt this up. It is everything that is wonderful about a carrot cake, but so much more. Carrots – yes. Pecans – of course. Cinnamon – definitely. Cream cheese frosting – sort of.
These delightful cookies are sandwiched with a sour cream buttercream. The tang is there but more silkier in texture.
There is a delight and wonder in grabbing one of these and realising that it is a cookie. The cookie has some firmness and softness and this is where the distinction arises – texture. The flavour is exactly like a carrot cake. This cookie is a marvel and everybody should have a bite. Recipe from https://www.bakefromscratch.com.
Ingredients for Cookies (makes about 26 cookies)
- 227 g butter
- 200 g firmly packed brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 344 g cake flour
- 1 1/2 tsp ground cinnamon
- 1 tsp salt
- 3/4 tsp bicarbonate of soda
- 1/2 tsp ground allspice
- 1/2 tsp ground ginger
- 120 g oats
- 107 g or 1 cup lightly packed grated carrot
- 57 g finely chopped pecans
Method to make Cookies
- Preheat oven to 180 degrees celsius.
- Line 2 or 3 baking sheets with parchment paper.
- Measure butter and sugars into a mixing bowl, and using a stand mixer or an electric beater, beat till light and fluffy.(3-4 minutes)
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat till mixed.
- In another bowl measure out flour, cinnamon, salt, allspice and ginger and whisk to combine.
- Add flour mixture to creamed butter mixture and lightly beat to combine.
- Add in oats, carrots and pecans and lightly beat/mix to combine.
- Scoop about 1 1/2 tablespoons of dough and roll into a ball.
- Lightly flatten and place on baking tray.
- Continue rolling and lightly flattening balls and place about 8 cm apart.
- Bake for 11 – 14 minutes till cookie is golden brown and the edges are slightly darker.
- Let cookies cool for 5 minutes before gently placing on a wire rack to completely cool.
- Sandwich cooled cookies with a dollop of the sour cream buttercream.
Sour Cream Buttercream
- 113 g room temperature butter
- 120 g sour cream
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 3 c sifted icing sugar
- Using an electric beater or stand mixer, beat butter till light and creamy.
- Add salt, vanilla extract and half of the sour cream and beat till pale and fluffy.
- Add half of the icing sugar and beat till well combined.
- Beat in remaining sour cream and the rest of the icing sugar till icing is smooth and fluffy.
- Use to sandwich cookies.
