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Pineapple Carrot Cake Cookies

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PREP TIME
30 min
COOKING TIME
10 min
TOTAL TIME
40 min
SERVINGS
48 servings
Dessert
Pineapple Carrot Cake Cookies
Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup softened butter
  • 1/2 cup vegetable shortening
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) can crushed pineapple, drained with juice reserved
  • 1/2 cup grated carrot
  • 1/2 cup golden raisins
  • 1/2 cup chopped walnuts
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon softened butter
  • 2 cups powdered sugar
  • 1 tablespoon juice from canned pineapple
Instructions
1
Preheat your oven to 375 degrees Fahrenheit, or 190 degrees Celsius. Next, lightly coat four baking trays with a small amount of oil to prevent sticking.
2
Make the cookie dough by mixing together four ingredients - flour, baking powder, baking soda, and cinnamon - in a large bowl until they are well blended. Set the mixture aside for now.
3
Then, combine three more ingredients - sugar, butter, and shortening - in a separate bowl using an electric mixer until the mixture is light and fluffy. Add two eggs one at a time, beating well after each addition to ensure everything is fully incorporated.
4
Beat in one additional ingredient - vanilla extract - and mix the flour mixture back into the dough until just combined. Fold in four additional ingredients - crushed pineapple, carrot, raisins, and walnuts - until they are evenly distributed.
5
Drop spoonfuls of the dough onto the prepared baking trays, leaving about 2 inches between each cookie.
6
Place the cookies in the preheated oven and bake until they are golden brown on the edges, taking about 10 to 12 minutes.
7
Allow the cookies to cool for a short time on the baking trays before transferring them to a wire rack to cool completely.
8
Make the frosting by blending together two ingredients - cream cheese and butter - in a medium bowl using an electric mixer until smooth.
9
Add two more ingredients - confectioners' sugar and pineapple juice - to the frosting mixture, beating until there are no lumps remaining.
10
Spread the frosting evenly over the cooled cookies. Allow it to dry completely before storing.