Carrot Cake Cookies (Printable)
Soft, spiced cookies with grated carrots, oats, and creamy frosting.
# What You Need:
→ Dry Ingredients
01 - 1 1/4 cups all-purpose flour
02 - 1 tsp ground cinnamon
03 - 1/4 tsp ground nutmeg
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, softened
07 - 1/2 cup packed light brown sugar
08 - 1/4 cup granulated sugar
09 - 1 large egg
10 - 1 tsp vanilla extract
→ Add-Ins
11 - 1 cup finely grated carrots (about 2 medium carrots, peeled)
12 - 1/2 cup old-fashioned rolled oats
13 - 1/2 cup chopped walnuts or pecans (optional)
14 - 1/3 cup raisins (optional)
→ Cream Cheese Frosting
15 - 4 oz cream cheese, softened
16 - 2 tbsp unsalted butter, softened
17 - 1 cup powdered sugar, sifted
18 - 1/2 tsp vanilla extract
# Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt. Set aside.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract; mix until combined.
04 - Gradually add dry ingredients to wet ingredients, mixing just until incorporated.
05 - Fold in grated carrots, oats, and, if using, nuts and raisins.
06 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
07 - Bake 11-13 minutes or until edges are set and tops look dry. Cool on the baking sheets 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; beat until fluffy.
09 - Once cookies are completely cool, spread or pipe a dollop of frosting onto each cookie. Optionally, sprinkle with extra chopped nuts.
# Expert Advice:
01 -
- All the spiced comfort of carrot cake in half the time
- The cream cheese frosting makes them feel like a special treat
- Perfect for when you want something cozy but not too heavy
02 -
- Don't overbake these cookies since they continue cooking on the hot baking sheet
- Completely cool the cookies before frosting or it will melt right off
- The dough can be refrigerated for up to 24 hours if you want to bake fresh cookies later
03 -
- Press extra walnuts into the frosting while it's still soft for better adhesion
- Use a cookie scoop for uniform sizing and even baking times