Home Dishes & Beverages Cookies Drop Cookies

Carrot Spice Thumbprint Cookies

Name: Carrot Spice Thumbprint Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5 dozen.
Ingredients: 1 cup margarine, softened; 1 cup sugar; 1/2 cup packed brown sugar; 2 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/8 teaspoon ground cloves; 1-1/2 cups shredded carrots; 2/3 cup chopped walnuts, toasted; 1/2 cup dried cranberries; FROSTING:; 1/2 cup butter, softened; 4 ounces cream cheese, softened; 2 cups confectioners' sugar; 1 teaspoon vanilla extract; Additional confectioners' sugar

Add a Review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 10 min./batch + cooling

Makes

5 dozen

Carrot cake is a family favorite, and these delicious cookies with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves taste very similar. They’re even topped with a rich cream cheese frosting. With each cookie it feels as if you’re eating a piece of carrot cake, but no fork is needed! —Susan Bickta, Kutztown, Pennsylvania

Carrot Spice Thumbprint Cookies Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

1 cup margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped walnuts, toasted
1/2 cup dried cranberries
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Directions

Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries.
Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes before removing to wire racks to cool completely.
For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Nutrition Facts

1 cookie: 167 calories, 9g fat (3g saturated fat), 17mg cholesterol, 146mg sodium, 21g carbohydrate (14g sugars, 1g fiber), 2g protein.

Carrot Spice Thumbprint Cookies

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home