Sourdough Carrot Cake Cookies
Delightfully fermented sourdough carrot cake cookies are full of carrot cake flavor in a convenient cookie! Topped with a sweet vanilla cream cheese glaze, you're going to wish you discovered these sooner!
Ingredients
- 160 g Butter (softened at room temperature)
- 175 g Brown Sugar
- 2 Eggs
- 5 g Vanilla Extract
- 100 g Sourdough Discard (or active sourdough starter)
- 200 g All Purpose Flour
- 8 g Baking Soda
- 1 teaspoon Ground Cinnamon
- 1 tsp Ground Ginger
- 3 g Salt
- 250 g Shredded Carrot
- 50 g Unsweetened Coconut Flakes
- 90 g Raisins
- 180 g Rolled Oats
Vanilla Cream Cheese Glaze (Optional)
- 120 g Cream Cheese (softened at room temperature)
- 5 g Vanilla Extract
- 100 g Powdered Sugar
- 20 g Milk
Instructions
- In a large mixing bowl, add the butter, sugar, vanilla extract and eggs and whisk together until well combined.
- Now add the sourdough starter and whisk until the batter is light and marshmallowy.
- Now, add all the dry ingredients to the bowl and stir together using a spatula until you have a thick, sticky cookie dough.
- Cover the bowl with a plastic cover and place in the refrigerator for a minimum of two hours. It's fine to leave the dough up to 24 hours.
- When you're ready to bake the sourdough carrot cake cookies, preheat your oven to 190C (375F) and line two large cookie sheets with parchment paper.
- Use a cookie scoop to scoop out balls of dough and place them on the cookie sheets leaving 2" between each dough ball.
- Take a flat bottomed glass or measuring cup and run it under water. Use the glass or cup to flatten each of the dough balls.
- Bake the cookies for 20 minutes at 190C (375F) or until just golden. You want the edges to be crispy and the middles to be just set.
- Allow the cookies to cool on the baking tray and then after 10 minutes transfer to a wire cooling rack to cool completely.
To Make The Glaze
- To make the glaze, add all of the glaze ingredients to a stand mixer or food processor and blend until it's smooth and creamy. Add to a piping bag and drizzle over the cookies.You can mix the glaze by hand, but it's so much easier in a food processor or stand mixer.
Nutrition
Calories: 205kcal Carbohydrates: 28g Protein: 3g Fat: 9g Saturated Fat: 6g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.2g Cholesterol: 33mg Sodium: 216mg Potassium: 138mg Fiber: 2g Sugar: 12g Vitamin A: 1995IU Vitamin C: 1mg Calcium: 27mg Iron: 1mg
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