Ingredients
For The Cookies:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 1/2 cups finely grated carrots
For The Frosting:
- 4 tablespoons unsalted butter
- 2 ounces cream cheese softened
- 1 teaspoon pure vanilla extract
- 3 cups powdered sugar
- 4-6 tablespoons milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, cream together room temperature butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Beat in eggs one at a time, then stir in the grated carrots.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the frosting, beat together butter, cream cheese, and vanilla extract until smooth. Gradually beat in powdered sugar, then thin with milk to desired consistency.
- Spread or pipe the frosting onto the cooled cookies and serve.