Carrot Cake Cookies With Pineapple Recipe

Name: Carrot Cake Cookies With Pineapple
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie Dough:; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 cup softened butter; 1/2 cup vegetable shortening; 1 cup white sugar; 1 cup brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1 (8 ounce) can crushed pineapple, drained with juice reserved; 1/2 cup grated carrot; 1/2 cup golden raisins; 1/2 cup chopped walnuts; Frosting:; 1 (8 ounce) package cream cheese, softened; 1 tablespoon softened butter; 2 cups powdered sugar; 1 tablespoon juice from canned pineapple

Servings: persons

Cookie Dough:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup softened butter
1/2 cup vegetable shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 (8 ounce) can crushed pineapple, drained with juice reserved
1/2 cup grated carrot
1/2 cup golden raisins
1/2 cup chopped walnuts
Frosting:
1 (8 ounce) package cream cheese, softened
1 tablespoon softened butter
2 cups powdered sugar
1 tablespoon juice from canned pineapple

1
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
2
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
3
To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
4
Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
5
To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

1476

kcal

Calories

Fat

244

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cookie Dough:, 3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Carrot Cake Cookies With Pineapple falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cookies With Pineapple

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