Carrot Cake Cookies (Printable)
Soft spiced cookies with grated carrots, warm spices, and optional creamy frosting
# What You 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 (about 2 medium carrots)
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 tbsp unsalted butter, softened
19 - 1 cup powdered sugar
20 - 1/2 tsp vanilla extract
# Steps:
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.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy. Add the egg and vanilla, mixing until smooth.
04 - Gradually stir in the dry ingredients until just combined.
05 - Fold in grated carrots, oats, and any optional add-ins (nuts and/or raisins).
06 - Drop tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart.
07 - Bake for 10-12 minutes, or until edges are golden and centers are set. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy. Spread or pipe onto cooled cookies.
# Expert Advice:
01 -
- They taste exactly like carrot cake but you can eat them with your hands in under five minutes
- The dough comes together in one bowl and bakes up soft with slightly crispy edges
02 -
- Overgrating your carrots makes them wet and mushy, so stick to the fine side of your box grater
- These freeze beautifully unfrosted, so bake a double batch and store half for later
03 -
- Chill the dough for 30 minutes if it feels too sticky to scoop cleanly
- A small ice cream scoop makes perfectly uniform cookies that bake evenly