Favorite Carrot Cake (Print Version)
# Ingredients:
→ Cookies
01 -
2 1/4 cups all-purpose flour
02 -
1/2 tsp baking powder
03 -
1/4 tsp salt
04 -
3/4 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 large egg, room temperature
07 -
2 tsp vanilla extract
08 -
1/2 tsp almond extract
→ Decorating
09 -
Royal icing or glaze icing
10 -
Gel food coloring
11 -
Sanding sugar sprinkles
12 -
Mini marshmallows, halved
# Instructions:
01 -
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
02 -
Beat butter and sugar in a large bowl with a mixer on high for 2 minutes until creamy. Add egg, vanilla, and almond extract, beat 1 minute.
03 -
Add dry mix to wet, mix on low until combined. Add 1 tbsp flour if too sticky. Split dough in two.
04 -
Roll each dough half to 1/4-inch thick on floured parchment, stack with parchment between, cover, and chill 1-2 hours.
05 -
Preheat oven to 350°F. Line baking sheets. Cut dough into egg, bunny, and carrot shapes, re-roll scraps, and place 3 inches apart.
06 -
Bake 11-12 minutes until edges are lightly browned. Cool 5 minutes on sheets, then move to a rack.
07 -
Make royal icing or glaze. Tint colors, pipe or flood designs—white for bunnies with marshmallow tails, orange for carrots, pastels for eggs. Let set.
# Notes:
01 -
Chill dough to make cutting easier—up to 2 days.
02 -
Royal icing sets in 2 hours, glaze in 24—speed up in fridge.
03 -
Freeze dough or cookies up to 3 months.