Ok, I know that it is not technically Fall yet, but even the slightest chill in the air makes me start to crave all the great autumnal flavors. (Fall is my favorite season after all.) While baking pumpkin bread and breaking out the cranberries is a little premature, I compromised and baked these fantastic Carrot Cake Cookies. A sandwich cookie, these treats are comprised of a soft, cake-like carrot cookie and a sweet cream cheese frosting. Everything you love about carrot cake in a bite-sized package. The cookies are easy to make and combine shredded carrots, dried currants, and oats, along with cinnamon and ginger to recreate the flavors commonly found in the classic cake. (Currants are similar to raisins, but are smaller and therefore work well for these small cookies.)
I was looking though the blog and noticed a lack of cookie posts/recipes. You may have guessed: cookies are simply not my favorite. These cookies, however, are winners – and coming from a non-cookie lover such as myself, that is quite an endorsement. I wish I could take credit, but these cookies are Martha all the way. I first made these in college as part of a care package for Scott, who at the time, was studying at a different university two states away. (Yes, he was as lucky as a bachelor as he is as a married man.) Baking was my stress reliever when I was in school (or vehicle of procrastination, however you choose to look at it.) But when the papers were piling up and the reading seemed endless, I would head to my little kitchen and bake. I would rarely make anything twice, and in reality, those college years were the foundation to my culinary repertoire.
So for this short period of time where the weather is sunny and 75, but the leaves are beginning to turn, try this seasonal hybrid.
Recipe: Carrot Cake Cookies