Two different flavours of cookies, orange and chocolate, put together in perfect harmony to create this playful, slice-and-bake yin-yang cookie. The Yin-Yang is one of the most famous symbols represented in Taoism–a Chinese religion and philosophy.
Butter Cookies
Chocolate Cookies
90 g German #405 flour
10 g Dutch processed cocoa powder
Pinch of salt
60 g Unsalted butter, at room temperature
50 g Caster sugar
1 Egg yolk
1/2 tsp Rum extract angiesrecipes
Cut the butter into smaller pieces and place them in a mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and orange extract until smooth. Add in the flour and fold to combine. Wrap up the cookie dough and chill for 1 hour.
Whisk together the flour, cocoa powder and salt in a bowl. Set aside. Cut the butter into smaller pieces and place them in another mixing bowl. Add caster sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. Switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Scrape the bowl down to make sure everything is thoroughly combined. Beat in egg yolk and rum extract until smooth. Add in the cocoa flour mixture and fold to combine. Wrap up the chocolate cookie dough and chill for 1 hour.
Divide each dough into 4 logs, about 1 inch in diameter, and reserve about 10 grams of each dough to make the dots. Press one side of each log with your thumb to make a comma shape. Cover and chill 1 hour until firm.
Dust a work surface lightly with flour. Place one orange dough log with round side down on the work surface. Brush the side lightly with water and turn the chocolate dough log on top of the orange dough, creating the yin-yang pattern. Gently roll the log until round. Repeat with the remaining logs. Wrap and chill 1-2 hours until firm.
Preheat the oven to 175C/350F. Cut the cookie logs into 5mm thick slices. Arrange the cookies on a parchment paper lined baking pan, about an inch apart. Pinch a bit of reserved chocolate dough, and roll it into a small round ball. Gently press it into the orange part of the cookies. Do the same with the reserved orange dough and press them into the chocolate part of the cookies. Bake in the center of preheated oven for about 12 minutes. Cool the cookies on the rack.
Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
Editor’s Note: Originally published October 16, 2011. Updated with expanded discussion and instructions along with revised photos.
My wife thinks this is one of the best things I have ever made, and she may well be right. It is right up there with my Whole Wheat Buttermilk Blueberry Cream Cheese Scones. An evil treat that I love.
All major food groups are included in these cookies: Grains (flour and oats) Fruits (raisins) Vegetables (carrots) Dairy (cream cheese) and Meat (eggs count?). It must be good for you (NOT).
My Rating:
Most of the time I must put some thought into the rating. Not this time. If I only had a 6…
Pro Tips: Recipe Notes for Carrot Cake Cookies
This recipe is a modification of a Martha Stewart recipe for Carrot Cake Sandwich Cookies. I cut down the recipe, adjust the method, and season a bit. And make cookies, not sandwiches.
Not much work and almost no skills are needed to pull this off. Give it a try for an everyday treat or that special occasion.
The Carrots
Do not use “baby carrots,” which are wooden and have no taste. They are cut out of large carrots.
Go by volume of the shredded carrots. And try to use small to medium whole carrots.
Shred them yourself with the finest shred your shredder you have.
Final thoughts
I did make them slightly bigger and did not make them into sandwiches like the Marthe recipe called for along with the other changes.
The oats add some strength and texture.
The lemon juice in the frosting will add a bit of acid and act as a preservative and a bit nice taste
Use parchment paper or a baking mat. These will stick to the pan.
Good sealed airtight in the refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
Other Carrot Cake Recipes
Carrot Cake Pancakes – Oven Baked
Healthier Low Fat Carrot Cake
Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred one large or 2 smaller carrots to make 3/4 cup. Try not to use the “baby carrots”, they have no taste.
In a large mixing bowl combine 1 stick (1/2 cup) melted butter with brown sugar, sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer, but a handheld mixer or even a whisk should do.
Next, in a separate bowl, combine the dry ingredients. AP flour, ginger, cinnamon, salt. Mix well and slowly combine with the butter/egg mixture.
Now add 3/4 cup shredded carrot, 1 cup rolled oats and 1/3 cup raisins. Mix well.
Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.
Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.
Make the frosting: 4 oz cream cheese and 2 1/2 tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
Cream together with a hand mixer until smooth, about 2 minutes. Add vanilla and lemon juice. Continue to mix. Slowly add about 1 1/4 cup powdered sugar and continue to beat until smooth. Add more powdered sugar if needed. Refrigerator until needed. Don’t forget to lick the beaters.
Let cool and then frost with the cream cheese frosting.
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Carrot Cake Cookies with Cream Cheese Frosting
Great carrot cake taste in the form of a cookie but still with cream cheese frosting. Nothing could be better. Just follow these easy step by step photo instructions.
Prep Time20mins
Cook Time16mins
Total Time36mins
Author: Dan Mikesell AKA DrDan
Course : Dessert
Cuisine : American
Keyword : Carrot Cake, Carrot Cake Cookies
Servings/Adjust Amount: 16cookies
16
Ingredients
Frosting
4ozcream cheese
2 ½tablespoonsbutter
½teaspoonvanilla
½teaspoonlemon juice
1 ¼cuppowder sugar
Cookie Dough
1stick butter – ½ cup melted
½cupbrown sugar
¼cupsugar – white
1egg
¾cupAP flour
¼teaspoonginger
½teaspooncinnamon
1teaspoonsalt
¾cuprolled oats
¾cupfinely grated carrot
⅓cupraisins – optional
Instructions
Preheat oven on 350 convection. Prep two cookie sheets by covering with parchment paper. Finely shred 2 small to medium carrots to make ¾ cup. Try not to use the “baby carrots”, they have no taste.
In a large mixing bowl combine 1 stick (½ cup) melted butter with ½ cup brown sugar, ¼ cup sugar, and 1 egg. Whisk or beat together. I’m lazy and used a stand mixer but a handheld mixer, or even a whisk should do.
Next, in a separate bowl, combine the dry ingredients. ¾ cup AP flour, ¼ teaspoon ginger, ½ teaspoon cinnamon, 1 teaspoon salt. Mix well and slowly combine with the butter/egg mixture.
Now add ¾ cup shredded carrot, 1 cup rolled oats and ⅓ cup raisins (optional). Mix well.
Spoon onto the parchment covered cookie sheets into 1-inch diameter balls. It should make about 16. Flatten the balls slightly with your fingers.
Place in the oven for 8 minutes. Rotate the pans (180 degrees and bottom pan to top). Cook about another 7-8 minute until edges are turning brown.
Remove from oven and let sit for about 2 minutes until they firm up a bit and then move to a cooling rack.
Make the frosting: 4 oz cream cheese and 2 ½ tablespoons of butter in a bowl. Microwave for 10-20 seconds to soften if needed but do not melt.
Cream together with a hand mixer until smooth, about 2 minutes. Add ½ teaspoon vanilla and ½ teaspoon lemon juice. Continue to mix. Slowly add 1 ¼ cup powdered sugar and continue to beat until smooth. Add a bit more powder sugar if needed or a few drops of milk if needed. Refrigerator until needed. Don’t forget to lick the beaters.
Let cool and then frost with the cream cheese frosting.
Make it Perfect First Time and Every TimeDon’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
Recipe Notes
Pro Tips
Do not use “baby carrots,” which are wooden and have no taste.
Shred the carrots yourself with the finest shred your shredder you have.
Use parchment paper or a baking mat. These will stick to the pan.
Good sealed airtight in a refrigerator for 3-4 days. Should freeze well for 3-4 months but separate with wax paper.
This is a great recipe; you get individual servings of carrot “cake” without a lot of work.
Nutrition Facts
Carrot Cake Cookies with Cream Cheese Frosting
Amount Per Serving (1 cookie)
Calories 217Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g30%
Cholesterol 40mg13%
Sodium 242mg10%
Potassium 83mg2%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 1345IU27%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally published October 16, 2011. Sorry for the photo – poor camara 8 years ago.
Caramel Snickerdoodle Cookie recipe is a variation on the classic snickerdoodle cookies. Pillowy soft cinnamon and sugar cookie with chunks of caramel inside! These cookies are the best snickerdoodle recipe and they scream AUTUMN!
Chewy Snickerdoodle recipe
Nothing reminds me of all things sweater weather, changing leaves and cooler temps like cinnamon does! Snickerdoodle cookies are no exception. In my personal (and by personal I mean professional 😉 ) opinion, snickerdoodles should be dubbed the cookie of the season… especially when they are loaded with chewy, gooey CARAMEL!
When I was at the grocery store picking up my weekly load of chocolate chips (you think I’m kidding, but I’m totally not!) and I saw these Caramel Bits, I knew I had to buy them and I knew Snickerdoodles is where they were destined to be.
What are Snickerdoodle cookies?
Snickerdoodles are a chewy, fluffy, cinnamon cookies that are a family favorite. They have a distinct sweet taste and a cinnamon sugar coating. They are DELICIOUS!
What Ingredients are in Caramel Snickerdoodle Cookies?
Simple, everyday ingredients are all you need for the base of these Caramel Snickerdoodle Cookies! Just take a peek! Specific measurements will be included below in the printable recipe card.
butter
sugar
egg
vanilla
baking powder
flour
cornstarch
cinnamon and sugar
caramel bits
How to make Caramel Snickerdoodle Cookies
Making these cookies couldn’t be easier! First, cream together the butter and sugar. Cream until the mixture is light and fluffy. Thoroughly mix in the vanilla and egg. Next, add in the dry ingredients, flour, baking powder and cornstarch. The cookie dough should be soft and slightly sticky.
Fold in the caramel bits, scoop and roll. Toss the cookie dough balls into a baggie with cinnamon and sugar. Coat the cookies with the cinnamon and sugar.
Arrange the cookies on a parchment lined cookie sheet. (If you are not lining the cookie sheet, be sure to spray the cookie sheet with non-stick spray!) Bake at 350° for 8-10 minutes. To insure a soft and chewy cookie, pull them out of the oven before they start turning brown.
How to store your Caramel Snickerdoodle Cookies
Store in an air tight container or baggie at room temperature for up to 3 days. You can freeze the cookies if you’d like, they freeze well for up to 3 months. Let the cookies sit on the counter for 30 minutes to bring to room temperature before eating.
How to freeze Snickerdoodle Cookie Dough
If you’d like to freeze the dough before baking it, I would suggest first rolling the dough into a ball, then rolling in the cinnamon and sugar. Next, orange on a cookie sheet and freeze for 30 minutes-1 hour. Once the cookie dough is frozen, you can easily toss them into a large zip top bag and the cookie dough balls won’t stick to each other!
When you are ready to bake, arrange on a cookie sheet and set at room temperature while the oven preheats. Bake like normal.
Caramel Snickerdoodle Cookies
Caramel Snickerdoodle Cookie recipe is a variation on the classic snickerdoodle cookies. Pillowy soft cinnamon and sugar cookie with chunks of caramel inside! These cookies are the best snickerdoodle recipe and they scream AUTUMN!
Print Pin Rate
Course: Cookies, Dessert
Cuisine: American
Keyword: caramel, cookie, snickerdoodle
Prep Time: 15minutes
Cook Time: 8minutes
Servings: 24cookies
Calories: 91kcal
Ingredients
1/2cupbuttersoftened
1/2cupgranulated sugar
1egg
1tspvanilla extract
1 1/4cupflour
1tspbaking powder
1/2tspcornstarch
1/2cupcaramel bits
1/4cupcinnamon and sugar mixture
Instructions
Preheat the oven to 350°.
Cream together the butter and sugar.
Add in the eggs and vanilla. Mix thoroughly.
Next, add in the flour, baking powder and cornstarch. Mix until the dough forms. Dough will by soft and slightly sticky but should easily roll into a ball.
Fold in the caramel bits.
Scoop the dough into equal sized balls. Roll the balls into the cinnamon and sugar mixture. Arrange on a parchment paper lined cookie sheet.*
Bake at 350° for 8-10 minutes.
Allow to cool on the pan for 3-5 minutes and then move to a wire cooling rack.
Notes
*if you are not using parchment paper, make sure to spray with non-stick spray!
What kind of caramel should you use in Caramel Snickerdoodle Cookies recipe?
For this recipe I used Kraft Caramel Bits, but sometimes those can re-harden after baking.
Another kind of caramel that’s great in recipes like this is Werther’s Soft Caramels. I just open them and cut them up into pieces. They stay soft and gooey after you bake them.
Are Snickerdoodle cookies supposed to be hard?
Snickerdoodle cookies typically are meant to be soft, but some people like them hard!
To make sure your Snickerdoodle cookies don’t become hard make sure you get your ingredient measurements right, don’t over-mix the dough, and don’t over-bake the cookies.
A lot of times I’ve accidentally over-baked them, so make sure you pull them out of the oven before they start turning brown.
Caramel Snickerdoodle Cookie recipe is a variation on the classic snickerdoodle cookies. Pillowy soft cinnamon and sugar cookie with chunks of caramel inside! These cookies are the best snickerdoodle recipe and they scream AUTUMN!
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Caramel Snickerdoodle Cookie recipe is a variation on the classic snickerdoodle cookies. Pillowy soft cinnamon and sugar cookie with chunks of caramel inside! These cookies are the best snickerdoodle recipe and they scream AUTUMN!