Chock full of carrots, walnuts, raisins, cardamom, cinnamon and candied pineapple, these Carrot Cake Cookies with Cream Cheese Drizzle are heavy on flavor, and begging to be enjoyed with a tall, cold, glass of milk!
To quote my daughter, this past Sunday, I was “drunk on sleep”! Y’all, this past Sunday I slept in. All the way until my cell phone went off at 8.30 am!
Now, that might be early to some of y’all, but, sleeping in until 8.30 am meant almost 10 hours of sleep for this ‘ol gal. And, I cannot remember the last time I got that much sleep on a Sunday! That much sleep had me a tad bit giddy and a tad bit groggy the rest of the day! And, that much sleep put things a bit off kilter for us.
You see, most weekends, I like to wake up while the rest of the house is sleeping and slowly enjoy
three cups a cup of coffee. Then, lazily, pull the ingredients for waffles or pancakes together and piddle around the kitchen getting breakfast ready. Usually, when my daughter wakes up, we watch another episode of whatever we are Netflix-binging on (currently it’s New Girl) while enjoying breakfast before heading off to the gym and then to church. But this Sunday, we rushed through avo-toast and coffee and I snuck one of these Carrot Cake Cookies with Cream Cheese Drizzle out of the freezer to enjoy on our 45-minute ride down to church. Yes – these Carrot Cake Cookies with Cream Cheese Drizzle do freeze extremely well!
My obsession with carrot cake everything continues with these Carrot Cake Cookies with Cream Cheese Drizzle. Now, I’ve made and shared better-for-you-and-me, refined sugar free carrot cake cookies and bars on here before. But these cookies are not refined sugar free. And, I wouldn’t say they are better for you or me.
These Carrot Cake Cookies are made with this rich, European-style butter (#notsponsored – having a lower water content makes it ideal for these cookies), sugar, and gluten-full flour. I ended up using some candied pineapple in these that (I thought) worked to enhance the taste and texture of these Carrot Cake Cookies along with the shredded carrots, raisins and walnut bits I added in. These Carrot Cake Cookies are slightly chewy, most definitely sweet, and flavor packed with the addition of a little bit of cinnamon, cardamom, orange extract and vanilla extract. They can be enjoyed without the cream cheese drizzle or with it. The cream cheese drizzle is very similar to the one I used with these Carrot Cake Waffles and is a bit on the sticky side. Now, I liked these Carrot Cake Cookies without the drizzle, but one of my neighbors who I gave a few of these to, said the sticky drizzle made these seem more like carrot cake than ever.
If you’d like to think that the carrots, raisins and walnuts add a healthyish factor that justifies eating two or three of these, then who am I to stop ya!
Hoping this Monday has started off well for y’all!