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Nothing says spring more than carrot cake. It’s one dessert that seems to pop up every year when the trees begin to bloom and Easter approaches. This year, instead of making a traditional carrot cake, try making these tea cookies instead. These cookies are a convenient single-serving dessert with all of the cinnamon, pecan, and white chocolate flavors you’ve come to love.

Each year, I look forward to spring’s long-awaited arrival. Not just for the cheery longed-for all too absent flowers, sunshine-filled days, or sudden sweet fluffy bunny wildlife lawn visits. Not even for the marshmallow chicks, chocolate-covered eggs, or the thought of purchasing a new dress to wear on Easter Sunday. Instead, I look forward to spring because I know that it means that carrot cake is sure to be on the menu. There’s just something about carrot cake that gets me all giddy inside. And when I can get that carrot cake in cookie form, I’m even happier. There’s nothing quite like a sweet, cinnamon-flavored, nut-covered, portable, personal-sized cookie miniature version of carrot cake. Except for maybe eating a few of these cookies, while in a new Easter dress, snuggling a new-born baby bunny. But honestly, what are the chances of that happening?

Ingredients:

Cookies:

• 1/2 Cup Unsalted Butter, Softened
• 1 Cup Granulated Sugar
• 1/4 Cup Very Finely Grated Carrot
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Kosher Salt
• 2 Cups All-Purpose Flour
• 3 to 5 Tablespoons Heavy Whipping Cream

Decoration:

• 1 Cup White Chocolate Wafers
• Finely Chopped Pecans

Directions:

Cookies:

1. In a large mixing bowl, cream the butter and sugar together for 3 minutes on medium speed.
2. Add the grated carrot, ground cinnamon, vanilla, and salt; mix on medium speed for 30 seconds.
3. Add the flour; mix on low speed until just incorporated.
4. On low speed, add the cream, one tablespoon at a time, until the cookie dough comes together and is no longer crumbly.
5. Cover and refrigerate the dough for 30 minutes.
6. Preheat oven to 350 degrees.
7. Roll the dough into 1 1/2-inch shaped balls and then place the balls onto a Silpat or parchment paper-lined baking sheet. Use a cookie stamp or the bottom of a glass to flatten each cookie.
8. Bake for 12 to 14 minutes, or until cooked through.
9. Allow the cookies to cool on a baking rack before decorating.

Decoration:

1. Melt the white chocolate wafers according to the package instructions.
2. Drizzle each cookie with a bit of the melted white chocolate and then sprinkle immediately with a generous amount of finely chopped pecans.
3. Allow the cookies to rest for 2 hours before storing in an airtight container between layers of parchment or wax paper.

Suggestions:

• One small to medium-sized carrot will yield 1/4-cup of grated carrot.
• Make sure to grate the carrot very finely. I used a zester to grate the carrot for this recipe.
• Add just enough cream to the cookie dough for it to come together. You need the dough to be pliable enough to roll into a ball and not crumble.
• I used a decorative cookie stamp for this recipe, however, after adding the drizzled white chocolate and the finely chopped pecans, you can’t really see the design of the cookie stamp. You can either use a cookie stamp or the bottom of a glass. Whichever works best for you.

Improvements:

• Sprinkle the top of each cookie with a little bit of flakey sea salt.
• Toast the pecans before using them to decorate the cookies.
• Add 1/4-teaspoon of nutmeg to the cookie dough.

Print

Yum

White Chocolate Carrot Cake Tea Cookies

Ingredients:

Cookies:
• 1/2 Cup Unsalted Butter, Softened
• 1 Cup Granulated Sugar
• 1/4 Cup Very Finely Grated Carrot
• 2 Teaspoons Ground Cinnamon
• 1 Teaspoon Vanilla Extract
• 1/2 Teaspoon Kosher Salt
• 2 Cups All-Purpose Flour
• 3 to 5 Tablespoons Heavy Whipping Cream
Decoration:
• 1 Cup White Chocolate Wafers
• Finely Chopped Pecans

Directions:

Cookies:
1. In a large mixing bowl, cream the butter and sugar together for 3 minutes on medium speed.
2. Add the grated carrot, ground cinnamon, vanilla, and salt; mix on medium speed for 30 seconds.
3. Add the flour; mix on low speed until just incorporated.
4. On low speed, add the cream, one tablespoon at a time, until the cookie dough comes together and is no longer crumbly.
5. Cover and refrigerate the dough for 30 minutes.
6. Preheat oven to 350 degrees.
7. Roll the dough into 1 1/2-inch shaped balls and then place the balls onto a Silpat or parchment paper-lined baking sheet. Use a cookie stamp or the bottom of a glass to flatten each cookie.
8. Bake for 12 to 14 minutes, or until cooked through.
9. Allow the cookies to cool on a baking rack before decorating.
Decoration:
10. Melt the white chocolate wafers according to the package instructions.
11. Drizzle each cookie with a bit of the melted white chocolate and then sprinkle immediately with a generous amount of finely chopped pecans.
12. Allow the cookies to rest for 2 hours before storing in an airtight container between layers of parchment or wax paper.

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Make sure to check out all of the other great #SpringSweetsWeek recipes below.

• Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
• Blood Orange Madeleines by Simply Inspired Meals
• Butter Pecan Macaron by A Kitchen Hoor’s Adventures
• Butterscotch Pie with Pecan Crust by Art of Natural Living
• Carrot Cake Cheesecake Bars by Cookaholic Wife
• Carrot Cake Pecan Pie by The Spiffy Cookie
• Coconut Pineapple Bread by Family Around the Table
• Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
• Coffee Pudding Cake by That Recipe
• Gluten Free Almond Poppyseed Bread by Frugal & Fit
• Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
• Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
• Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
• Lemon Cake Pops by A Savory Feast
• Lemon Jelly Roll by A Day in the Life on the Farm
• Lemonade Crinkles by Kate’s Recipe Box
• Lemony Baked Doughnuts by Karen’s Kitchen Stories
• Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
• Mocha Mint Mississippi Mud Brownies by Strawberry Blondie Kitchen
• Orange Posset by Shockingly Delicious
• Pecan Pie Cheesecake Bars by Sweet Beginnings
• Pink Lemonade Rice Krispie Treats by Blogghetti
• Praline Ice Cream by Fresh April Flours
• Sponge Cake by Books n’ Cooks
• Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
• Vegan Turtle Layer Cake by The Baking Fairy
• White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

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