Moist cookies made with grated carrot and cinnamon, finished with a light cream cheese topping. They bring the flavor of carrot cake to a small, easy-to-serve cookie.
Beat the butter with the brown sugar, then add the egg and grated carrot.
Sift in the flour, baking powder and cinnamon. Stir and knead until combined.
Spoon small mounds of dough onto a baking sheet. Bake in a preheated oven until the edges are lightly browned.
Mix the cream cheese with the powdered sugar and spread a thin layer over the cooled cookies.
Allergens: contains wheat (gluten), eggs and dairy. Important: Finely grate the carrot and gently squeeze out excess liquid; wet grated carrot can make the dough too loose and cause the cookies to spread.
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