Carrot Raisin Spice Cookies Recipes

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

CARROT SPICE THUMBPRINT COOKIES

Steps:

• 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. Remove 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.

OATMEAL RAISIN CARROT COOKIES

Steps:

• 1. Preheat oven to 350 degree F. Lightly grease baking sheet. Beat butter with sugars in a large bowl ( I used my Kitchen Aid) until light and fluffy.
• 2. Add the eggs and beat until well incorporated. Now, beat in the flour, baking soda, baking powder, cinnamon, carrots and raisins. Stir in the oatmeal lastly, until well incorporated.
• 3. Place 1 tablespoon rounded balls of dough on baking sheet ( if you want more uniform cookies, roll them in your hands to make a ball.) Should be about the size of a walnut.
• 4. Bake for 10 - 12 minutes or until golden around the edges yet, soft on top. Remove from sheet pans and place to cool on a rack.

CARROT-SPICE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
• In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

CARROT-RAISIN SPICE COOKIES

Steps:

• Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
• Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
• Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

CARROT-RAISIN SPICE COOKIES

Steps:

• MIX flour, cereal, pumpkin pie spice and baking soda; set aside.
• BEAT applesauce and sugars in large bowl with electric mixer on medium speed until well blended.
• Add egg and vanilla; mix well.
• Add flour mixture; beat on low speed until well blended.
• Stir in carrots and raisins; let stand 10 minutes.
• DROP rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
• BAKE at 350°F for 10-12 minutes or until golden brown.
• Cool on wire racks.

CARROT-RAISIN NUT COOKIES

Steps:

• Set oven to 350 degrees.
• Line baking sheet/s with parchment paper.
• In a bowl cream butter with brown sugar until fluffy.
• Add in egg and vanilla; beat until well blended.
• Mix in carrots and coconut.
• In a small bowl mix the flour with salt, baking powder, nutmeg, cloves and cinnamon; add to the creamed mixture and mix until combined.
• Mix in raisins and nuts.
• Drop large spoonfuls on prepared baking sheet/s.
• Bake for about 10-12 minutes or until browned.