Here comes Peter Cottontail...

I found a bunny head shaped cookie cutter, and knew I could get creative with it. I wanted to incorporate carrots somehow because of Easter. I've never seen a rolled carrot cake cookie, so I decided to make something up and take a chance. I had no idea how these would turn out when I was adding ingredients. They came out kind of like a biscuit, not overly sweet, and pretty puffy. It was good the cookie wasn't too sweet, because the buttercream and coconut are! I tried to use as many elements of a carrot cake without making the cookies too moist and un-rollable. They came out pretty much how I wanted them to!

Rolled Carrot Cake Cookies

1 cup granulated sugar

½ cup brown sugar

1 cup butter

3 eggs

2 tbsp. molasses

2 tsp. baking powder

1 tsp. salt

2 cups grated carrot

¼ cup finely chopped walnuts

about 5 1/2 cups flour

Cream sugars and butter until light and fluffy. Add in eggs one at a time, add molasses. Mix until combined, add in carrot, baking powder, salt, and walnuts, mix until well combined. Add flour 1 cup at a time, mixing for 5-10 seconds after each cup is added. Do not overmix!

Place dough in the fridge for an hour, preheat oven to 375 degrees.

Roll cookies on a nonstick mat with a mix of flour and powdered sugar. Cut out shapes about 1/4" thick. Place on a cookie sheet with parchment paper, bake for 15 minutes or until lightly golden brown.

Ice with a basic buttercream, dip in coconut.