Carrot Cake Cookies
User Reviews
5.0
9 reviews
Excellent
Carrot Cake Cookies
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These Carrot Cake Cookies are baked to perfection with fresh carrots and finished with a rich cream cheese frosting. It’s an easy and tasty dessert recipe!
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Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots about 2 medium carrots
- 1 ½ cups all-purpose flour
- 1 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Optional Decorations
- Storebought or homemade cream cheese frosting
- Food Coloring optional, for frosting
- festive sprinkles
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use a hand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until smooth and fully combined. Stir in the grated carrots.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread or pipe cream cheese frosting onto each cookie.To create the carrot cookie, tint some frosting in a light green and tint some in orange. Place in a piping bag or zip top bag with a tiny corner cut out. Pipe a bead frame around the cookie by piping dots around the outer edge. Next pipe the carrot. You can also just spread on some icing and dust with cinnamon, they are also delicious left plain.
Notes
- Allow the cookies plenty of time to cool completely so the frosting doesn’t melt off of them.
- Store them in an airtight container in the refrigerator for up to 3 days with frosting or up to 5 days without.
- Feel free to freeze unbaked cookie dough for up to 3 months. Bake them straight from frozen and add a couple of extra minutes to the baking time.
- Allow the cookies plenty of time to cool completely so the frosting doesn’t melt off of them.
- Store them in an airtight container in the refrigerator for up to 3 days with frosting or up to 5 days without.
- Feel free to freeze unbaked cookie dough for up to 3 months. Bake them straight from frozen and add a couple of extra minutes to the baking time.
Nutrition Information
Show Details
Calories
162kcal
(8%)
Carbohydrates
16g
(5%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
22mg
(7%)
Sodium
63mg
(3%)
Potassium
40mg
(1%)
Fiber
0.5g
(2%)
Sugar
8g
(16%)
Vitamin A
1225IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 63mg | 3% |
| Potassium | 40mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 1225IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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