Carrot Cake Cookies are the perfect portable twist on the classic dessert, blending warm spices, chewy texture, and sweet carrots into a snackable treat. This Spiced Cookie Treat captures the cozy flavors of carrot cake in cookie form, ideal for holiday gatherings, afternoon snacks, or sharing with friends. With optional cream cheese frosting, these cookies are easy to make and sure to impress any crowd.
Why You’ll Love Carrot Cake Cookies
This Carrot Cake Cookies recipe is a standout Spiced Cookie Treat:
- Nostalgic Flavor: Cinnamon, nutmeg, and ginger bring classic carrot cake taste.
- Quick and Easy: Simple steps make these a breeze to bake.
- Customizable: Add nuts, raisins, or frosting to suit your style.
- Kid-Friendly: Sneaks in carrots for a treat kids adore.
- I baked these for a family gathering, and they were the ultimate Spiced Cookie Treat hit!
Ingredients for Carrot Cake Cookies
Here’s what you’ll need for Carrot Cake Cookies (makes about 24 cookies, serves 8–12):
- Dry Ingredients:
- 1¾ cups (220g) all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp salt
- Wet Ingredients:
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (120g) finely grated carrots
- Optional Add-Ins:
- ½ cup (60g) chopped walnuts or pecans
- ½ cup (80g) raisins or dried cranberries
- Cream Cheese Frosting (Optional):
- 4 oz (115g) cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 cup (120g) powdered sugar
- ½ tsp vanilla extract
Ingredient Tips:
- Carrots: Finely grate for better texture; avoid pre-shredded for moisture.
- Butter: Room temperature ensures smooth creaming.
- Flour: Measure carefully to keep cookies soft and chewy.
- Frosting: Chill frosting for easier piping if desired.
- Equipment: Baking sheet, parchment paper, electric mixer, grater, mixing bowls.
Directions for Carrot Cake Cookies
Let’s create these delicious Carrot Cake Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. For thicker cookies, I chill the dough for 30 minutes after mixing.
Mix Dry Ingredients
In a medium bowl, I whisk together 1¾ cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp ginger, and ¼ tsp salt until combined.
Cream Butter and Sugars
In a large bowl, I use an electric mixer to cream ½ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar until light and fluffy, about 2–3 minutes.
Add Egg and Vanilla
I mix in 1 large egg and 1 tsp vanilla extract until fully incorporated for this Carrot Cake Cookies recipe.
Combine and Fold
I gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid tough cookies. I fold in 1 cup finely grated carrots and optional ½ cup walnuts or raisins.
Scoop and Bake
Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheet, spacing 2 inches apart. I bake for 10–12 minutes until edges are golden, checking at 10 minutes to avoid overbaking.
Cool and Frost
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. For frosted Carrot Cake Cookies, I whip 4 oz cream cheese, 2 tbsp butter, 1 cup powdered sugar, and ½ tsp vanilla extract, then spread or pipe onto cooled cookies.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies (8–12 people)
- Calories: ~150 kcal per cookie (unfrosted); ~200 kcal (frosted)
- Macros per Cookie (unfrosted): 20g carbs, 2g protein, 6g fat, 1g fiber
Variations for Carrot Cake Cookies
Try these twists on Carrot Cake Cookies:
- Nut-Free: Skip nuts or replace with sunflower seeds for crunch.
- Gluten-Free: Use 1:1 gluten-free flour blend.
- Vegan: Swap butter for vegan margarine, egg for flax egg (1 tbsp flaxseed + 3 tbsp water), and use vegan cream cheese.
- Tropical Twist: Add ¼ cup shredded coconut or pineapple chunks.
- Cookie Sandwich: Spread frosting between two cookies for a decadent treat.
Storage
I store unfrosted Carrot Cake Cookies in an airtight container at room temperature for up to 3 days, adding a slice of bread to maintain softness. Frosted cookies are refrigerated in a single layer or with parchment paper between layers for up to 1 week; I let them sit at room temperature for 10–15 minutes before serving. For freezing, I store unfrosted cookies or dough balls in a freezer-safe container for up to 3 months, thawing cookies at room temperature or baking dough directly with an extra 1–2 minutes.
Serving Ideas
Make your Carrot Cake Cookies a star Spiced Cookie Treat:
- Classic: Serve as a Spiced Cookie Treat with or without frosting for a sweet snack.
- Garnish: Dust unfrosted cookies with powdered sugar or add a drizzle of white chocolate.
- Pairing: Enjoy with chai tea, coffee, or a glass of milk.
- Presentation: Arrange on a dessert platter with brownies or fruit tarts.
- Occasion: Perfect for holidays, tea parties, or casual snacking.
FAQs
Have questions about Carrot Cake Cookies? Here are answers to common queries:
Can I make carrot cake cookies without cream cheese frosting?
Yes, they’re delicious plain, with warm spices and carrot sweetness shining through.
Can I substitute the grated carrots with pre-shredded ones from the store?
Freshly grated carrots are best for moisture and texture; pre-shredded can be too dry.
How can I make these cookies healthier?
Use whole wheat flour, replace some butter with applesauce, or reduce sugar slightly.
Can I add other ingredients like nuts or chocolate chips?
Absolutely, try walnuts, pecans, or white chocolate chips for extra flavor and texture.
Can I make these cookies gluten-free?
Use a 1:1 gluten-free flour blend; ensure all ingredients are certified gluten-free.
How do I keep cookies soft?
Store with a slice of bread in the container to maintain moisture.
Can I freeze the dough?
Yes, scoop into balls, freeze, and bake directly, adding 1–2 minutes to baking time.
What if I don’t have an electric mixer?
Cream butter and sugar by hand with a whisk or wooden spoon until fluffy.
Can I make these vegan?
Use vegan butter, a flax egg, and vegan cream cheese for frosting.
How do I prevent cookies from spreading too much?
Chill the dough for 30 minutes before baking for thicker, chewier cookies.
More Cookies Recipes You’ll Love
Conclusion
Next time you’re craving carrot cake, skip the hassle of baking a whole cake and whip up a batch of Carrot Cake Cookies instead. They’re easy to make, incredibly delicious, and guaranteed to satisfy your sweet tooth. Whether you’re baking for yourself or sharing with friends and family, these Spiced Cookie Treat cookies are a recipe worth keeping!
Carrot Cake Cookies
Ingredients
For the cookies:
- 1/2 cup 115 g unsalted butter, softened
- 1/2 cup 100 g granulated sugar
- 1/2 cup 100 g light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup 125 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup 100 g grated carrots (about 2 medium carrots)
- 1/2 cup 50 g chopped walnuts or pecans (optional)
- 1/2 cup 60 g raisins (optional)
For the cream cheese frosting (optional):
- 4 ounces 115 g cream cheese, softened
- 2 tablespoons unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1 cup 120 g powdered sugar
Instructions
For the cookies:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars:
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the carrots:
- Gently fold in the grated carrots, nuts, and raisins (if using).
- Scoop and bake:
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the tops are slightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the cream cheese frosting (optional):
- Make the frosting:
- In a medium bowl, beat the cream cheese, butter, and vanilla extract together until smooth. Gradually add the powdered sugar and beat until creamy.
- Assemble sandwich cookies (optional):
- Spread or pipe a layer of cream cheese frosting on the flat side of one cookie, then sandwich with another cookie.
Notes
- For a healthier version, substitute half the butter with unsweetened applesauce.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Add a drizzle of white chocolate or a sprinkle of shredded coconut for extra flair.
Did you Like This Recipe? Please Rate and Comment Below!
