Parsnip Cookies with Cream Cheese Frosting and Candied Parsnips

Name: Parsnip Cookies with Cream Cheese Frosting and Candied Parsnips
Cuisine: European, British
Ingredients: 175 – 200 grams parsnips, peeled with ends removed (2 medium parsnips); 225 milliliters water (1 cup); 315 grams granulated sugar (1 1/2 cups, divided), plus more for storing the ribbons; 192 grams flour (1 1/2 cups); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon kosher salt; 113 grams unsalted butter, softened (1/2 cup); 105 grams light brown sugar, packed (1/2 cup); 105 grams granulated sugar (1/2 cup); 1 egg; 1/2 teaspoon vanilla bean paste; 1 tablespoon whole milk; 75 grams rolled oats (3/4 cup); 80 grams grated parsnips, not packed (1 cup); 55 grams finely chopped nuts, such as walnuts or pecans (1/2 cup); 113 grams cream cheese, softened (4 ounces); 45 grams unsalted butter, softened (3 tablespoons); 320 grams confectioner’s sugar (2 1/2 cups), plus more to adjust consistency; 1 tablespoon whole milk, to adjust consistency

Instructions

Soft, bakery-style parsnip cookies slathered with cream cheese frosting and garnished with strips of candied parsnip. A unique twist on the traditional carrot cake cookie.

Updated at: Mon, 21 Jul 2025 11:52:44 GMT