A cookie with all the warm, sweet, earthy character of carrot cakeminus the vegetable prep.
The texture is spot-on.
That last ingredient might sound old-fashioned, but its what gives these their signature chew and tang.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Dont skip the chill time after assembling, it helps everything firm up just enough for perfect bites.
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Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
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Ingredients
Cookies
3/4cupbottled carrot juice(such as Bolthouse Farms)
1cup(8 oz.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
)unsalted butter
2 3/4cups(12 1/2oz.
)pkg.cream cheese, softened
1/2cup(4oz.
)unsalted butter, softened
2Tbsp.pure maple syrup
1tsp.vanilla extract
2cups(8 oz.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Boil, stirring occasionally, until juice has reduced to 1/4 cup, 8 to 10 minutes.
Remove from heat and transfer to a small heat-proof bowl.
Chill, uncovered, until room temperature, about 10 minutes.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Pour melted butter into a stand mixer bowl and refrigerate until room temperature, about 10 minutes.
Add eggs and reduced carrot juice, beating until just combined, 30 seconds to 1 minute.
Cover and refrigerate at least 30 minutes and up to 1 hour.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Prep Pan
Preheat oven to 350F.
Line 2 baking sheets with parchment paper.
Sprinkle each cookie lightly with more sugar mixture.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Repeat with remaining dough balls.
Reduce speed to low; add 1 cup of the powdered sugar, beating until well blended.
Add remaining 1 cup powdered sugar, and beat until combined.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
Increase speed to medium-high and beat until smooth and fluffy, about 10 seconds.
Refrigerate 15 minutes before serving to firm up frosting.
Credits
Recipe developed by Julia Levy.
Credit:Morgan Hunt Glaze; Food styling: Margaret Monroe Dickey; Prop styling: Julia Bayless
2,000 calories a day is used for general nutrition advice.
