Carrot Cake Cookies

INSTRUCTIONS

Preheat oven to 350º degrees. You will need 5 cookie sheets lined with parchment paper or cool down a sheet before reusing it.

In a bowl of an electric mixer, beat butter and sugars until light and fluffy, about 5 minutes.

Add eggs, one at a time, until incorporated, then add vanilla.

In a separate bowl, whisk together flour, baking soda, cinnamon and salt.

Add dry ingredients to butter mixture until well-combined. Don’t overmix.

Stir in carrots, coconut, raisins (if using), and oats and mix until just combined.

Using a small ice cream scoop, scoop 1” rounds of dough onto baking sheet. The cookies will spread, so leave 2” between cookies. I got 12 per sheet.

Bake until golden, 15 to 18 minutes. Let cool.

Make glaze: Sift powdered sugar into a large bowl with cream cheese, vanilla and milk. Whisk until the glaze is combined and flows freely. Use a piping bag or a fork to drizzle on the cooled cookies. Allow the glaze to harden before stacking the cookies.