Carrot Cake Cookies Recipe
User Reviews
5
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Prep Time
1 hr
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Cook Time
10 mins
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Total Time
1 hr 10 mins
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Servings
18 cookies
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Calories
364 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Carrot Cake Cookies Recipe
Description
The Carrot Cake Cookies Recipe brings together a spiced blend of cinnamon, nutmeg, ginger, and cloves mixed into oat-studded dough enriched with grated carrots. Baking produces cookies with a slightly crisp edge and soft center. The filling is a creamy mix of cream cheese, butter, confectioners' sugar, vanilla, and salt, providing a rich, sweet contrast to the spiced cookie layers. This pairing balances moistness and sweetness in a portable format.
The sandwich cookies can be served as a dessert or a midday treat. Their texture and flavor make them appealing for those looking for a twist on traditional carrot cake that is easy to share or pack for on-the-go enjoyment.
Notes suggest using freshly grated carrots for optimal moisture and freshness. The cream cheese filling can be prepared in advance and refrigerated up to five days, stirred before use. After assembling, sandwich cookies store well refrigerated for up to three days or frozen for up to three months, best served at room temperature or enjoyed cold according to preference.
Ingredients
For the cookies:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cloves ground
- 3/4 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1/2 cup carrot finely grated
- 1 egg large
- 2 teaspoons vanilla extract pure
- 3 cups old fashioned oats
- 1/2 cup raisins optional, and/or chopped nuts
- 1/2 cup nuts optional, and/or chopped nuts
For the filling:
- 1/2 cup unsalted butter cut into tablespoon pieces
- 8 oz cream cheese at room temperature, full-fat brick-style
- 1 teaspoon vanilla extract pure
- 1/4 teaspoon salt
- 4 cups confectioners' sugar
Instructions
- Get your ingredients ready and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugars until creamy. Scrape down the sides of the bowl with a spatula and add in the grated carrots. Mix until well combined. Add the egg and vanilla extract and mix until combines.
- Add the dry ingredients and mix on low until just combined. Stir in the oats and raisins, if using.
- Stir in the oats. You can add 1/2 cup raisins and chopped nuts, if desired. Scoop the cookie dough, 1 1/2 tablespoons per cookie, onto the prepared baking sheet, 2-inches apart.
- Scoop the cookie dough, 1 1/2 tablespoons per cookie, onto the prepared baking sheet, 2-inches apart.
- Bake for 10 to 12 minutes or until golden brown around the edges but still a little soft in the center. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- To make the filling. place the butter in a medium saucepan and melt over medium heat, stirring often, until it foams, smells nutty, and browns. This will take about 5 to 7 minutes. Scrape the browned butter into a medium bowl. Place the bowl in the refrigerator for 30 minutes or until the butter is completely cooled and is mostly resolidified. Remove from the refrigerator and let it come back to room temperature if it’s too cold. You want it to be a soft solid, but not cold so it will mix in with the cream cheese.
- In the bowl of a stand mixer, beat the brown butter and cream cheese together until smooth. Add the vanilla and salt and mix again.
- Gradually, mix in the confectioner’s sugar, about 3/4 cup at a time, until all the sugar has been added. Scrape down the sides of the bowl with a spatula and mix again until smooth.
- To assemble the sandwich cookies, pipe or spread the filling on the flat side of half of the cookies and put the remaining cookies on top. You might have a little leftover filling.
Notes
- Finely grate fresh carrots using the small holes on a box grater instead of pre-shredded carrots to keep cookies moist.
- The cream cheese filling can be made ahead and stored in the fridge for up to 5 days; bring to room temperature and stir before assembling.
- Store assembled sandwich cookies in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving or enjoy cold.
- Cookies can be frozen for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 66g | 22% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 211mg | 9% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 1171IU | 23% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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