what you need.
3/4 c. plus 1 T. all-purpose flour
1/4 c. plus 1 T. whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/3 c. plus 2 T. packed brown sugar
1/3 c. plus 2 T. granulated sugar
1 large egg
3/4 teaspoon vanilla
1 cup coarsely grated carrots (2 medium)
4 oz. cream cheese, softened
4 T. powdered sugar, plus extra if needed
2 T. milk, plus extra if needed to thin glaze
1/4-1/2 teaspoon vanilla
what you do.
1. preheat oven to 375 degrees. sift together flours, cinnamon, baking soda, and salt in a bowl.
2. beat together butter, sugars, egg, and vanilla until pale and fluffy, about 2 min.
3. mix in carrot at low speed, then add flour mixture and beat until just combined. chill dough in freezer for 15 minutes.
4. drop 2 T. batter per cookie on baking sheets lined with parchment paper, leaving 2 inches between cookies. bake until cookies are lightly browned and springy to the touch, 12-16 minutes total. cool on sheets for 1 minute, then transfer to wire racks.
5. spoon glaze onto warm cookies and dust with cinnamon if desired. or use glaze to sandwich 2 cookies together for whoopie pies. Store in airtight container in the fridge. makes 18 large iced cookies, or 9 jumbo whoopie pies.
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