Carrot Cake Cookies
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Unrated
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Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
43 mins
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Servings
15 Cookies
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Calories
289 kcal
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Course
Dessert
Carrot Cake Cookies
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Carrot cake cookies are chewy and sweet with the best hint of warm spice! Drizzled with tangy cream cheese icing, you won't be able to get enough of this sweet treat!
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Ingredients
- ½ Cup unsalted butter Room Temperature
- ½ Cup brown sugar Packed
- ½ Cup granulated sugar
- 1 large egg room temperature
- 1 Teaspoon vanilla extract
- 1 ½ Cup all-purpose flour
- ½ Teaspoon baking soda
- ½ Teaspoon baking powder
- 1 Teaspoon cinnamon
- 1/2 Teaspoon nutmeg
- ½ Teaspoon salt
- 1 Cup finely grated carrots
- ½ Cup chopped walnuts or pecans Optional
Cream Cheese Glaze
- 4 Ounces cream cheese Room Temperature
- 4 Tablespoons unsalted butter Softened
- 1 ½ cups powdered sugar
- ¼ Teaspoon vanilla extract
- 1 Pinch salt
- 2 tablespoons milk
Instructions
- Preheat the oven to 350° Fahrenheit. Line two baking sheets with parchment paper and set aside.
- In a large bowl, beat the butter, brown sugar and granulated sugar together on medium-high for about 2 minutes, until light and fluffy. Scrape down the sides and bottom of the bowl and add the egg and vanilla. Mix again until combined.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt. Add the flour to the butter mixture and mix until just barely combined.
- Add the carrots and, if desired, nuts and mix until just combined. Cover the bowl and chill for 30 minutes.
- Scoop the dough onto the baking sheet in 1 ¼ inch sized balls, leaving 2 inches between them. Bake for 11-12 minutes, until the edges are set but the center is still soft. Allow the cookies to sit on the baking sheet for 3-5 minutes before transferring them to a cooling rack to finish cooling.
- While the cookies cool, make the glaze by beating together the cream cheese and butter. Add the powdered sugar, vanilla extract and salt. Beat until combined. Add the milk and mix until smooth and soft.
- Once the cookies are cooled, add the glaze to a ziplock bag and use scissors to snip a small piece of the corner off. Use the bag to pipe the glaze over the cookies. These cookies are best served fresh.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
155mg
(6%)
Potassium
103mg
(3%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Vitamin A
1830IU
(37%)
Vitamin C
1mg
(1%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Cookies
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 155mg | 6% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 1830IU | 37% |
| Vitamin C | 1mg | 1% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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