Short Description
Carrot Cake Cookies combine the warm, spiced flavors of classic carrot cake with the soft and chewy texture of cookies. These delightful treats are perfect for any occasion, offering a hint of sweetness, a touch of spice, and a comforting homemade taste.
Why You’ll Love This Recipe
Combines the flavors of carrot cake in a portable cookie form.
Soft, chewy, and filled with warm spices.
Easy to make with simple ingredients.
Perfect for holiday baking, brunch, or an everyday treat.
Can be enjoyed on their own or with a cream cheese frosting.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookies:
Unsalted butter, softened
Granulated sugar
Brown sugar, packed
Large egg
Directions
Preheat the Oven:
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Dough:
In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and mix until well combined.
Shape and Bake:
Scoop the dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
Servings: About 12-16 cookies
Preparation Time: 10 minutes
Baking Time: 10-12 minutes
Total Time: 20-25 minutes
Variations
Add Nuts: Stir in chopped pecans or walnuts for extra crunch.
Spiced Version: Enhance the flavor with cinnamon, nutmeg, or ginger.
Raisin Addition: Mix in raisins for a classic carrot cake taste.
Cream Cheese Frosting: Spread cream cheese frosting on top for an indulgent touch.
Gluten-Free Option: Use a gluten-free flour blend instead of all-purpose flour.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days.
Refrigeration: Keep refrigerated for up to a week for a firmer texture.
Freezing: Freeze in a sealed container for up to 2 months. Thaw at room temperature before serving.
Reheating: Warm in the microwave for a few seconds for a fresh-baked feel.
FAQs
Can I use pre-shredded carrots for this recipe?
Yes, but freshly grated carrots provide better moisture and flavor.
How do I keep my cookies soft?
Do not overbake them, and store them in an airtight container.
Can I make these cookies without eggs?
Yes, substitute with applesauce or a flaxseed egg for a vegan version.
Should I chill the dough before baking?
Chilling the dough for 30 minutes can enhance the flavor and texture, but it’s optional.
Can I add oats to this recipe?
Yes, adding oats creates a chewier texture similar to oatmeal cookies.
What frosting pairs best with these cookies?
Cream cheese frosting is the best match, but a simple glaze also works well.
How do I make these cookies extra soft?
Using brown sugar and slightly underbaking them will keep them soft and chewy.
Can I add coconut to the dough?
Yes, shredded coconut adds texture and enhances the carrot cake flavor.
What’s the best way to shape the cookies?
Use a cookie scoop for uniform sizes and even baking.
Are these cookies good for meal prepping?
Yes, they store well and can be made in advance for a quick snack or dessert.
Conclusion
Carrot Cake Cookies bring the beloved flavors of carrot cake into a soft, chewy, and delicious cookie. Whether you enjoy them plain or topped with frosting, these cookies are a delightful treat for any occasion. Bake a batch and share the sweetness!
Carrot Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18–20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting (Optional but Recommended!):
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
1️⃣ Preheat & Prep:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2️⃣ Make the Cookie Dough:
- In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the shredded carrots, walnuts, and raisins (if using).
3️⃣ Bake the Cookies:
- Scoop tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let cool on the pan for 5 minutes, then transfer to a wire rack.
4️⃣ Make the Frosting (Optional):
- Beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread or pipe onto cooled cookies for an extra indulgent treat
Notes
For extra chewy cookies, slightly underbake them and let them cool on the pan.
Swap walnuts for pecans or omit nuts for a nut-free version.
Store in an airtight container for up to 4 days or refrigerate if frosted.
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