Select a size: | | | |
|Servings 30||Difficulty Easy|
Grate your carrots (if needed) and set to the side.
Sift together your dry ingredients into a medium sized bowl (flour, baking powder, salt, cinnamon, and nutmeg). Set aside.
In a large bowl, blend together (using a hand mixer) the softened butter along with both sugars. Blend for 2 minutes (until the mixture looks somewhat dough-like). Add in your egg and vanilla. Blend until fully combined. Add in your dry ingredients 1/2 cup at a time, blending in between each addition. Fold in the carrots using a spatula.
Spoon 1 inch balls of the dough onto a cooking sheet (with 2 inches between each cookie) and let bake at 350 degrees F for 10-13 minutes. Then remove them from the oven and allow to cool for a few minutes on the pan before moving them to a rack to continue cooling.
While you let your cookies cool, you can make your icing. Blend together your cream cheese along with 1/2 cup of powdered sugar at a time (until you have reached 2 cups). Blend in the cinnamon after all the sugar as been combined. Blend until fully mixed. Ice your cookies after they have cooled completely.