Carrot Cake Gooey Butter Cookies – Best Ever {from scratch!}

INGREDIENTS

2 1/4 cups

plus 1 tablespoon (280 grams) organic all-purpose flour, such as King Arthur Flour®

3 1/2 tsp

(about 14 grams) baking powder

1 1/2 tsp

fine-quality ground cinnamon, such as Penzey’s

1/4 tsp

ground allspice

1/4 tsp

ground ginger

1/4 tsp

freshly grated whole nutmeg

(8-ounce/226-gram) package cream cheese, such as Philadelphia®, softened

1/2 cup

(1 stick/113 grams) unsalted butter, softened

3/4 cup

granulated sugar

3/4 cup

firmly packed dark brown sugar

1 tbsp

pure vanilla extract

1 tsp

kosher salt, or ¾ teaspoon regular table salt

large egg plus 1 large egg yolk (mine weighed 70 grams w/o shells)

1 1/4 cups

finely grated organic carrots, about 3 large to 4 medium

6 tbsp

organic unsweetened shredded coconut, such as Let’s Do Organic®

1 cup

confectioners’ sugar, sifted, for rolling & dusting cookies