Carrot Cake Cookies
These carrot cake cookies are soft, spiced, and loaded with grated carrots, warm spices, and a hint of sweetness. Perfect on their own or sandwiched with cream cheese frosting, they’re a delightful treat for any carrot cake lover!
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.