These little cookies almost look like macarons, but the soft carrot cake texture of the cookies and the cream cheese filling are more like a cupcake in taste and texture.
- I love that these beautiful cookies can be made by hand, batter and frosting! I like to finely grate the carrots for these cookies – it draws out the colour, and because the cookies are “dainty” you get a more even carrot distribution in the batter.
- Use an ice cream scoop to portion the cookies precisely and drop the scoopfuls straight down onto the tray to hold their round shape.
- They only take 12 minutes to bake, but if making ahead to freeze, it’s best to make and bake the cookies ahead of time, but make the frosting and fill them after they’ve thawed.