Carrot Cake Sugar Cookies

The cookies held their shape very well, but I did freeze them before baking. The dough was a little stiff and ripped easily, but workable. The cookies came out very dense because there was no rising agent and fairly bland. I could sort of taste the spices, but definitely not the carrots. I would at least double, maybe triple, the amount of carrots and double the spices. I think this recipe would also work well with brown sugar instead. Maybe half brown half white, or all brown.