Easter Carrot Cake Cookies 🐰

Easter Carrot Cake Cookies 🐰
Easter is right around the corner! πŸ‘€
Here’s a delicious Carrot cake cookies with cream cheese frosting πŸ₯•πŸ°πŸͺ
Yield 24 cookies
2.75 cups AP flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp mixed ground spices: ginger, clove, nutmeg, cinnamon
1 block Marigold Margarine, room temp
ΒΎ cup sugar
ΒΎ cup brown sugar
1.5 tsp dark vanilla essence
A dash of bitters
2 large eggs + a pinch lime zest πŸ₯š
1 cup finely grated carrots
3 tbsp Prize Margarine, room temp
6 tbsp cream cheese, room temp
2 cups icing sugar
1 tsp vanilla essence
2-4 tbsp milk, as needed πŸ₯›
β€’ Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat
β€’ In a medium bowl whisk together flour, baking soda and spices
β€’ In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy
β€’ Mix in vanilla and eggs + zest, then stir in grated carrots.
β€’ Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour, do not over mix
β€’ Drop about 2 tbsp of cookie batter on the baking sheet, about 2-3 inches apart
β€’ Bake for 12 mins until edges begin to brown. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool entirely
Cream Prize and cream cheese together until smooth. Add vanilla and mix in. Add icing 1 cup at a
time, until frosting has thickened and no longer has β€˜shortening’ taste. Add milk 1 tbsp as a time if
frosting is too thick.
Spread frosting over each cookie and serve πŸ˜†