Carrot Cake Cookies
User Reviews
4.9
Carrot Cake Cookies
Description
Carrot Cake Cookies bring together the flavors of grated carrots and warm cinnamon in a flour-based dough that includes baking soda and salt for leavening and balance. The batter is creamed with a combination of white and brown sugar and butter that is softened but still firm to ensure cookies maintain their shape without excessive spreading during baking. After mixing, the dough is portioned into spoonfuls and baked until the edges develop light browning and the tops appear dry to the touch.
The accompanying cream cheese frosting is a smooth blend of melted butter, softened cream cheese, powdered sugar, vanilla, and milk, stirred until it achieves a spreadable consistency. This frosting complements the spiced carrot cookies with its sweet tang and creamy texture.
The cookies are allowed to cool on the baking sheet briefly before transferring to a cooling rack, preserving their tenderness. Making the frosting while the cookies cool makes for efficient preparation and ensures the frosting is ready to be applied once the cookies have fully cooled.
Using freshly grated carrots is key, as they provide moisture and texture that pre-shredded carrots lack. The specified butter temperature helps control dough consistency and final cookie shape. These cookies serve well as a snack or dessert and pair nicely with tea or coffee.
Ingredients
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter room temperature (should still be slightly firm)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 egg large
- 1 ½ cups carrot about 4 medium carrots, finely grated
Cream Cheese Frosting
- 4 tablespoons butter
- 2 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4-6 tablespoons milk as needed
Instructions
The Cookies
- Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.
- In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.
- Mix in vanilla and eggs, then stir in grated carrots.
- Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don't over-mix.
- Drop spoonfuls of cookie batter (I used a large cookie scoop, about 2 tablespoons) onto prepared baking sheet at least 2-3 inches apart.
- Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
The Frosting
- While cookies are cooling, prepare the frosting. In a small sauce pan melt the butter over medium-low heat. Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden-brown. Remove from heat.
- In a large bowl combine cream cheese and browned butter and mix well.
- Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached (should be fluffy and easily spreadable).
- Frost completely cooled cookies. Store in airtight container at room temperature up to 5 days.
Notes
- Use fresh carrots grated by hand to maintain moisture in the dough; avoid pre-shredded carrots as they are too dry.
- Butter should be at room temperature but still slightly firm to prevent cookies from spreading too much during baking.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack for full cooling.
- Prepare the cream cheese frosting while cookies cool to save time and ensure the frosting is ready to spread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 154mg | 6% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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