Add flour, baking powder, salt, cinnamon powder, nutmeg powder and mix until everything is just combined. Do not over-mix!
Stir in the crystallized ginger, pecans and grated carrots.
Place spoonfuls of this batter on a cookie sheet lined with parchment paper. Bake at 350 degrees for 15- 18 minutes or until golden brown along the edges.
To decorate these cookies, here are the steps:
Once your cookies have cooled down completely, pour spoonfuls of melted white chocolate on top of half batch of your cookies and let it harden and set (usually takes about 5-10 minutes).
Fill your piping bag with green icing and attach Tip # 233. Position your green piping bag near the top of the cookie. Hold your piping bag at a 45 degree angle. Squeeze your bag and quickly pull away. And you will end up with “grassy” icing.
Fill another piping bag with orange icing and attach Tip # 12. Squeeze this piping bag until icing comes out and pull towards you. Wiggle your hand a little while you are pulling away so that you end up with a subtle texture on your “carrots.”
Fill another piping bag with white icing and attach Tip # 12. Take another cookie and flip it over.
Squeeze some icing in the center of this cookie.
Now, just place the other decorated cookie on top of this cookie and press gently so that they both stick together. Enjoy!
- You can enjoy these cookies, as is…without filling them with frosting or even decorating them and they will still taste great.- Store leftovers in a sealed container in the fridge for up to 2 days.