Carrot Cake Cookies (with white chocolate and candied ginger)
Why I Love This Recipe
I LOVE carrot cake, but baking a whole 3-layer wonder is a bit excessive for everyday cravings (and I do get cravings every day). These are quick, easy, cheap, and incredibly delicious.
If you can't find candied/crystallized ginger, you can just use extra white chocolate chips or sub in dried pineapple, flaked coconut, or golden raisins (I personally don't enjoy any of the above in my actual carrot cakes, so I'd just leave it out).
Ingredients You'll Need
1 cup all-purpose flour
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
⅓ cup plus 2 tablespoons packed light brown sugar
⅓ cup plus 2 tablespoons granulated sugar
1 large egg
½ teaspoon vanilla
2-3 medium carrots, peeled
1/4 cup crystalized/candied ginger, whole pieces
3 ounces white chocolate chips
Using a food processor (or a grater, if you feel like being manual), finely chop the carrots and ginger together. The ginger is sticky, and trying to chop it by hand or alone in the food pro is an absolute mess. If you're not using ginger, just grind the carrots alone.
Whisk together flour, cinnamon, baking soda, and salt in a bowl.
With an electric mixer, cream butter and sugar for 1 minute, then add egg and vanilla. Mix on medium speed until pale and fluffy, about 2 minutes.
Add in the carrot/ginger mixture and mix to combine. Working in batches, incorporate the dry ingredients into the wet until a sticky dough forms. Fold in the white chocolate chips.
Place the bowl in the fridge for 20 minutes while you preheat the over to 375* (you can skip this step and just preheat the oven before you start). Using a scoop or 2 spoons, drop the dough in roughly 1 tablespoon-sized mounds onto baking sheets lined with parchment or silpat. Don't try to squeeze more than 12 onto one regular-sized sheet; they spread a bit.
Bake for 12-15 minutes, turning halfway through and switching racks if necessary, until the edges are browned and they're springy when you touch them. Cool on sheet for 1 minute, then transfer to a baking rack to cool all the way. Store between layers of wax paper.