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 (2-3 medium, 6-inch parsnips); 240 milliliters water (1 cup); 300 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); 100 grams light brown sugar, packed (1/2 cup); 100 grams granulated sugar (1/2 cup); 1 large egg, at room temperature; 1/2 teaspoon vanilla bean paste; 15 milliliters whole milk (1 tablespoon); 75 grams rolled oats (3/4 cup); 80 grams grated parsnips, not packed (1 cup; about 2 medium parsnips); 60 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; 15 milliliters whole milk (1 tablespoon), plus more 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, 24 Aug 2026 02:42:51 GMT