Carrot Cake Cookies (Print View)
Soft spiced cookies with grated carrots, warm spices, and optional cream cheese frosting.
# What You'll Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground ginger
07 - 1/4 tsp ground nutmeg
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
→ Add-ins
13 - 1 cup finely grated carrots
14 - 1/2 cup rolled oats
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup raisins
→ Cream Cheese Frosting
17 - 4 oz cream cheese, softened
18 - 2 tbsp unsalted butter, softened
19 - 1 cup powdered sugar
20 - 1/2 tsp vanilla extract
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy and lightened in color, about 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
05 - Gradually stir the dry ingredients into the wet mixture, mixing just until combined. Do not overmix.
06 - Gently fold in grated carrots, oats, and any optional add-ins including nuts and raisins until evenly distributed.
07 - Drop tablespoonfuls of dough onto the prepared baking sheet, spacing cookies 2 inches apart to allow for spreading.
08 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
09 - Beat softened cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla extract, mixing until fluffy and well combined.
10 - Once cookies are completely cooled, spread or pipe the frosting onto the tops of the cookies. Serve immediately or store in an airtight container.
# Expert Hints:
01 -
- They deliver everything you love about carrot cake in a fraction of the time
- The texture is wonderfully soft and chewy with just the right amount of spice
02 -
- Overbaking is the enemy of soft cookies, so pull them when the edges are barely golden
- Grating carrots finely is crucial, as large pieces won't cook through and will create soggy spots
03 -
- Scoop the dough and freeze raw portions on a sheet, then store in a bag for fresh baked cookies anytime
- Letting the dough rest for 30 minutes before baking helps the flavors develop even more deeply