Chewy Carrot Cookies
Chewy, spiced cookies are perfect any time of year, but adding freshly grated carrot gives them a fall makeover. They'?re delicious as is, but they also make out-of-this-world ice cream sandwiches.
Prep Time: 15 min
Cook Time: 30 min
|1.50 teaspoons||baking soda|
|1/4 teaspoon||ground cinnamon|
|1/4 teaspoon||ground ginger|
|3/4 cup||(1 1/2 sticks) butter, softened|
|2/3 cup||(from 1 medium carrot, grated|
|vanilla ice cream, optional|
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment.
In large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt; set aside.
With mixer on medium speed, beat butter and sugar until creamy. Beat in egg, then molasses, until well incorporated. Reduce speed to low. Beat in flour mixture until just combined.
With 1-inch cookie scoop, form dough into balls; place on prepared pans, spacing 2 inches apart. Bake 10 to 12 minutes or until edges are just set. Cool slightly on wire rack. Transfer cookies from cookie sheet to wire rack. Cool completely. Store cookies in airtight container at room temperature up to 1 week or freeze up to 2 months.
If desired, serve with ice cream, or make ice cream sandwiches, using 2 cookies. Freeze.