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Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Makes 1 1/2 dozen
carrot-cookie-0014-d112652.jpg
Ingredients
Ingredient Checklist
1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting
1/3 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg yolk, room temperature
1 cup all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon coarse salt
3/4 cup old-fashioned rolled oats
3/4 cup packed finely grated carrots (from about 3)
1/4 cup golden raisins, chopped
3/4 cup pecans, finely chopped
1/4 cup confectioners’ sugar
2 ounces fresh goat cheese or cream cheese, room temperature
1 1/2 teaspoons apricot jam
Cook's Notes
Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Makes 1 1/2 dozen
carrot-cookie-0014-d112652.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Makes 1 1/2 dozen
Recipe Summary
prep: 35 mins
total: 1 hr 45 mins
Yield: Makes 1 1/2 dozen
prep: 35 mins
total: 1 hr 45 mins
prep:
35 mins
total:
1 hr 45 mins
Yield: Makes 1 1/2 dozen
Makes 1 1/2 dozen
carrot-cookie-0014-d112652.jpg
carrot-cookie-0014-d112652.jpg
Ingredients
Ingredients
- 1 stick unsalted butter, melted, plus 1/2 stick, room temperature, for frosting
- 1/3 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg yolk, room temperature
- 1 cup all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon coarse salt
- 3/4 cup old-fashioned rolled oats
- 3/4 cup packed finely grated carrots (from about 3)
- 1/4 cup golden raisins, chopped
- 3/4 cup pecans, finely chopped
- 1/4 cup confectioners’ sugar
- 2 ounces fresh goat cheese or cream cheese, room temperature
- 1 1/2 teaspoons apricot jam
Directions
Preheat oven to 350 degrees. In a large bowl, whisk together melted butter, brown and granulated sugars, and yolk. In another bowl, whisk together flour, ginger, cinnamon, and salt. Stir flour mixture into butter mixture to combine. Mix in oats, carrots, and raisins. Cover and refrigerate 30 minutes.
Roll dough into 1 1/2-inch balls; roll balls in pecans to coat. Space 2 inches apart on parchment-lined baking sheets. Bake 10 minutes. Remove from oven; press an indentation into center of each cookie with the end of a wooden spoon. Bake until golden brown on bottoms, 10 to 12 minutes more. Transfer cookies to a wire rack; let cool.
In a bowl, beat remaining 1/2 stick butter and confectioners’ sugar on medium until smooth. Beat in goat cheese until just combined. Swirl in jam. Fill center of each cookie with goat-cheese mixture; serve.
Cook's Notes
Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.
Cook’s Notes
Piping makes fast work of filling the cookies; use a plastic bag with a corner snipped off. You can also simply spoon it in.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Carrot-Cake Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Carrot-Cake Thumbprint Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
