4.7 from 27 votes
Carrot Cake Cookies
Carrot cake, renowned for its moistness and delicate cinnamon flavor, takes on a new appearance in the form of shortbread cookies.
Prep Time
20 mins
Cook Time
20 mins
Chilling Time
1 hr
Total Time
1 hr 35 mins
Servings: 21 cookies
Calories: 99 kcal
Course:
Dessert
Cuisine:
American
Ingredients
FOR THE COOKIES
- 1 cup + 2 tablespoons all purpose flour (at least 11% protein) (140 grams total, if you double or triple the recipe, double or triple this amount)
- ½-1 teaspoon ground cinnamon (I used ½)
- 1 pinch salt
- ½ cup butter softened
- ¼ teaspoon vanilla extract
- ¼ cup powdered sugar
- ¼ cup shredded carrot
- ¼ cup finely chopped nuts (optional)
EXTRAS
- 3-4 ounces chocolate good quality (I used white chocolate)
Instructions
- In a medium bowl whisk together the flour, cinnamon and salt.
- In a large bowl or stand mixer beat the butter, sugar and vanilla until creamy, 2-3 minutes. Add the dry ingredients a little at a time, then add the carrots and combine on low, add the nuts and mix to just combine.
- Move the dough to a lightly floured flat surface, and gently knead until the cookie dough is combined. Form the dough into a log approximately 8 inches/21 cm. Wrap the log in plastic wrap and refrigerate for approximately 60 minutes.
- Remove the dough log from the fridge and cut into 21 slices approximately ¼ inch / .70 cm thick.
- Place the sliced cookies on 1-2 baking sheets lined with parchment paper, chill while the oven is pre-heating.
- Pre-heat oven to 325F (163C).
- Bake for approximately 15-20 minutes or until they start to brown around the edges. Let cool 10 minutes on the baking sheet then move to a wire rack to cool completely. Drizzle with melted chocolate or dust with powdered sugar before serving. Enjoy!
Cup of Yum
Notes
- For room temperature ingredients remove from the fridge 45-60 minutes before using.
- The baked completely cooled cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5-7 days.
- To freeze the cookies, place parchment paper in between the layers of the completely cooled cookies this prevents them from sticking together when they are in the containers for freezing. Or you can also place the baked cooled cookies on a cookie sheet and freeze them, then move the frozen cookies to either airtight bags or containers. The carrot cookies will last up to 6 months in the freezer.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
9g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
12mg
(4%)
Sodium
42mg
(2%)
Potassium
35mg
(1%)
Fiber
0.4g
(2%)
Sugar
4g
(8%)
Vitamin A
391IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
12mg
(1%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 21cookies
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 42mg | 2% |
| Potassium | 35mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 4g | 8% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.