Carrot Cake Cookies

Ingredients

• 1 cup butter, softened
• 1 1/2 cups firmly packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 cups old-fashioned oats
• 2 cups finely grated carrot
• 2 cups confectioners' sugar
• 1/2 cup sour cream

Equipment Electric Stand Mixer, Rimmed Baking Sheets, Parchment Paper

Steps

1. 1

   In a medium bowl beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well and scraping down the sides of the bowl.

2. 2

   In a small bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and ginger.

3. 3

   Gradually add flour mixture to butter mixer, mixing just until combined.

4. 4

   Stir in oats and carrots, cover with plastic wrap and refrigerate for 2 hours.

5. 5

   Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

6. 6

   Drop by rounded tablespoonfuls on baking sheets, spacing 2 inches apart. Flatten them out slightly with your hand. They don't really spread out in the oven.

7. 7

   Bake 12 to 14 minutes, until lightly browned.. Cool on pan 2 minutes and remove to wire racks to cool completely.

8. 8

   Combine confectioners' sugar and sour cream in a small bowl. Stir until smooth. Drizzle on cookies. Place in a ziptop bag and snip the corner to get a more professional look.