Carrot Ginger Sesame Drop Cookies
These easy to bake cookies have ginger, sesame, and carrots. Enjoy!
Calories per serving: 163kcal
Ingredients
- 1 ½ cup (225 g) sesame seeds
- 2 cups (256 g) carrots, grated
- 2 tablespoons (1.97 tablespoons) ginger, grated
- 1 cup (227 g) butter
- ¾ cup (150 g) white sugar
- ¾ cup (165 g) brown sugar
- 2 (2) eggs
- 2 teaspoons (1.97 teaspoons) vanilla
- 3 cups (375 g) *all-purpose flour
- 1 teaspoon (0.99 teaspoon) baking soda
- ½ teaspoon (0.49 teaspoon) salt, Pink Himalayan preferred
- ¼ cup (36.25 g) raisins
- 1 (1) egg white
- 1 teaspoon (0.99 teaspoon) water
Lemon Glaze (Optional)
- 1 lemon
- ½ box powdered sugar
- 1 tablespoon water
Instructions
- Mise en place
- In a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
- Heat oven to 350°F. Have ready at least two parchment paper lined cookie sheets.
- Grate the carrots
- Grate the ginger, then chop with a knife until it is fine.
- Cream the butter until light and fluffy.
- Add the sugars and beat in completely.
- Add eggs and vanilla.
- Add the ginger.
- Slowly add flour, baking soda, and salt.
- Add the raisins and stir.
- Stir in the carrots.
- Drop the cookies using a small ice cream scoop, size 24 recommended, and roll in the roasted sesame seeds. Be prepared for your fingers to get dirty.
- Mix together the egg white and a little water to make an egg wash
- Carefully paint each cookie with the egg white wash
- Place on the cookie sheets.
- Bake for 12 to 15 minutes. Let them cool completely.
Lemon Glaze (optional)
- Juice the lemon and mix it with the powered sugar. If it is too thin, add water. Brush the cookies with the lemon glaze. Enjoy!
Notes
You can omit the raisins, or add nuts if you want.
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