Carrot Cake Cookies (Print Layout)
Soft, spiced cookies capturing classic carrot cake flavors with warm spices, grated carrots, and optional creamy frosting.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/4 teaspoon 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 teaspoon vanilla extract
→ Add-ins
13 - 1 cup finely grated carrots (about 2 medium)
14 - 1/2 cup rolled oats
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Frosting (optional)
17 - 4 oz cream cheese, softened
18 - 2 tablespoons unsalted butter, softened
19 - 1 cup powdered sugar
20 - 1/2 teaspoon vanilla extract
# Directions:
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 combined.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy and light. Add the egg and vanilla, mixing until smooth and fully incorporated.
04 - Gradually stir in the dry ingredients until just combined. Do not overmix.
05 - Fold in grated carrots, oats, and any optional add-ins such as nuts and raisins until evenly distributed throughout the dough.
06 - Drop tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart to allow for spreading.
07 - 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, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, mixing until fluffy and well combined. Spread or pipe onto completely cooled cookies.
# Expert Suggestions:
01 -
- They taste exactly like carrot cake but are ready in half the time with zero layers to stack
- The texture is somehow both chewy and soft, with little bursts of sweet carrot and warm spice in every bite
02 -
- Grating carrots by hand instead of using a food processor makes all the difference in texture
- These cookies might look underbaked at 10 minutes but they continue cooking on the hot baking sheet
03 -
- Room temperature ingredients blend together so much more easily than cold ones
- Letting the cookies cool completely before frosting prevents that melted frosting mess