Carrot Spice Thumbprint Cookies

“Carrot cake is a family favourite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they’re topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed!” —Susan Bickta, Kutztown, Pennsylvania

Carrot Spice Thumbprint CookiesPhoto: Taste of Home
Servings Prep Time Cook Time
5dozen 30minutes 10minutes/batch + cooling
Servings Prep Time
5dozen 30minutes
Cook Time
10minutes/batch + cooling
Portions: dozen
Portions: dozen
  1. Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure.
  3. Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely.
  4. For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.
Recipe Notes

Nutrition Facts

1 cookie: 167 calories, 9g fat (3g saturated fat), 17mg cholesterol, 146mg sodium, 21g carbohydrate (14g sugars, 1g fibre), 2g protein.