Tag Archives: cookies

Carrot Cake Mini Whoopie Pies

I made these carrot cake mini whoopie pies for Easter dessert, and they were a huge hit! The original Cooking Light recipe calls them sandwich cookies, but for all intents and purposes, they’re whoppie pies. The kids gobbled them up, despite the fact that they were very obviously full of veggies. The fact that there was delicious cream cheese frosting oozing out from the middle probably didn’t hurt. I will absolutely be making these again (though next time I am doubling the recipe)!

Carrot Cake Whoopie Pies

Carrot Cake Whoopie Pies

2 cups shredded carrot
2/3 cup packed brown sugar, divided
1/4 cup unsalted butter, divided
2 tbsp canola oil
1 tsp grated orange rind
3/4 tsp vanilla extract, divided
1 large egg
4.5 oz unbleached all-purpose flour (about 1 cup)
1 tsp ground cinnamon
3/8 tsp salt, divided
1/4 tsp baking soda
4 oz 1/3-less-fat cream cheese, softened
1 cup powdered sugar

 

1. Preheat oven to 350°. Cover 2 baking sheets with parchment paper; set aside.

2. Combine carrot and 3 tablespoons brown sugar in a bowl; toss to coat. Place carrot mixture in a fine mesh sieve; let stand to drain for 10 minutes. Discard liquid.

3. Place 2 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 45 seconds or until melted. Add oil, rind, 1/2 teaspoon vanilla extract, and egg; stir with a whisk until well combined.

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining brown sugar (about 1/2 cup), cinnamon, 1/4 teaspoon salt, and baking soda in a large bowl; stir well with a whisk. Add carrot mixture and butter mixture; stir until just combined. Drop dough by tablespoonfuls 2 inches apart onto prepared baking sheets for a total of 28 cookies (14 per baking sheet); gently pat dough down to form 2-inch circles. Bake at 350° for 11 minutes or until set. Remove pans from oven; let stand 3 minutes. Remove cookies from pans; cool completely on a wire rack.

5. Combine cream cheese, remaining 2 tablespoons butter, remaining 1/4 teaspoon vanilla extract, and remaining 1/8 teaspoon salt in a medium bowl; beat with a mixer at medium speed 3 minutes or until fluffy. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat). Spread about 1 tablespoon icing on flat side of 1 cookie; top with another cookie, flat side down. Repeat the procedure with remaining cookies and filling.


White Chocolate Cranberry Oatmeal Cookies

Update: Since I bake these bad boys every year, and my photography skills have greatly improved over the past 12 months, I figured I’d give this post an upgrade. Same amazing recipe. . . WAY better pictures.

Ok, I am admittedly not a big cookie baker—I don’t even eat cookies very often. In fact, these cookies are the only ones I have ever made that weren’t cut from a log or broken off in a neat little square from a block. But they are, by far, the best cookies I have ever had. The tartness of the cranberries with the sweetness of the chocolate chips and the moist chewiness of the oatmeal—they are pure heaven!

 

White Chocolate Cranberry Oatmeal Cookies
(Makes 36 cookies, technically, but I usually manage to get about 48- maybe I make them on the smaller side) 

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup unsalted butter , softened

1 cup sugar

1 cup dark brown sugar , firmly packed

2 large eggs

2 teaspoons vanilla

3 cups quick-cooking oats

6 oz white chocolate morsels

1 cup dried cranberries

Preheat your oven to 350°. Whisk together the first four ingredients and set aside. Cream together the wet ingredients (butter, sugar, brown sugar, eggs, and vanilla) using a hand mixer on low speed. Slowly increase the speed until the mixture lightens in color. Gradually add in the dry ingredient mixture until it is all completely absorbed and combined. Try not to over mix, as that can result in a tough cookie. Stir in the oats, chocolate chips and cranberries.

Spray a cookie sheet with nonstick spray. Using a cookie scoop or a small spoon, drop cookies 2 inches apart on the cookie sheet.  Bake for 10-12 minutes or until edges are golden and just set (the cookies will still look slightly moist on top). Allow the cookies to cool on the cookie sheet for a minute or two before moving to a wire cooling rack.


Firecracker Frosted Sugar Cookies

My husband loves the soft, frosted cookies you can pick up at the grocery store, so I decided to make a version for the Fourth of July. To up the festive-factor of my cookies, I mixed Pop Rocks into the sprinkles, hence the “firecracker” part.

They were quite a hit at the Fourth of July barbecue we went to, especially with the kids. The Pop Rocks, sadly, weren’t as poppy after spending the night in the refrigerator—they were a lot more firecracker-ish the night before—but they were still delicious! As yummy as these were, I don’t think I’ll be making these on a regular basis. I had no idea how much work cut-out cookies were! But for a special occasion, they are definitely worth the effort.

Firecracker Frosted Sugar Cookies
Yield: Five to six dozen cookies

Cookies:

6 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 cup butter, at room temperature
2 cups granulated sugar
3 eggs
2 tsp vanilla extract
1 1/2 cups sour cream

Frosting:

1 cup butter, room temperature
1 tsp vanilla extract
4 cups powdered sugar
6 tbsp heavy cream
Sprinkles
5 packets Pop Rocks candy

 

Cream the butter and granulated sugar at medium speed until light and fluffy, about three minutes. Add the eggs one at a time, beating until each is incorporated. Add the vanilla and sour cream, and beat at low speed until combined.

Slowly add the dry ingredients, and beat at low speed until combined. The dough will be a little sticky. Divide dough into two sections and wrap each with plastic wrap. Chill in the refrigerator overnight or for at least two hours until firm.

Preheat oven to 425°. Line three large baking sheets with parchment paper and set aside.

Working with one batch of dough at a time (leave the other in the frig until you’re ready to roll it out), flour one side of the dough and turn it out onto a hard surface. I used my kitchen counter, covered in plastic wrap. Dust the other side of the dough with flour and roll it out to 1/4 inch thickness, adding more flour as necessary to keep the dough from sticking to your rolling pin. Using a cookie cutter, cut the cookies out of the dough and transfer them to the baking sheets. If you do not have a round cookie cutter, you can always use the rim of a glass—works perfect!

Bake the cookies for about seven or eight minutes or until pale golden. Cool the cookies on a wire rack.

For the frosting:

Cream together the butter and vanilla. Slowly add in the powdered sugar. Once smooth and creamy, add in heavy cream, one tablespoon at a time.

In a bowl, mix together the sprinkles and the Pop Rocks. Once the cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container.