Carrot Cake Cookies Recipe
User Reviews
5
Carrot Cake Cookies Recipe
Description
These Carrot Cake Cookies start with a spiced flour mix featuring cinnamon, ginger, nutmeg, baking soda, and salt. The dough includes softened butter, brown and granulated sugars, egg, vanilla, grated carrots, rolled oats, and optionally finely chopped pecans for texture. Mixing is done carefully to prevent toughness, preserving tenderness in the final cookie.
Baked at 350°F for about 12 minutes, cookies come out with golden edges and soft centers, which can be baked longer if a crisper texture is preferred. Once cooled, they are topped with a cream cheese frosting made by beating cream cheese, butter, powdered sugar, and vanilla. The frosting can be spread rustic-style with a knife or piped decoratively.
This cookie variation offers the familiar flavors of carrot cake with the convenience of a cookie format. They make a good treat for gatherings or casual snacking, showcasing carrot and spice flavors balanced with creamy frosting.
Weighing flour precisely and using freshly grated nutmeg enhances flavor and consistency. Let cookies cool fully before frosting to prevent melting. Room temperature ingredients mix more evenly, and gentle mixing preserves texture.
Ingredients
For the Cookies:
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup butter softened (226g, unsalted
- 1 cup brown sugar 220g, light; firmly packed
- ½ cup granulated sugar (100g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup carrot about 2 medium carrots/ 90g, grated
- 1 cup rolled oats 80g, old-fashioned
- ½ cup pecan optional) (80g, finely chopped
Cream Cheese Frosting:
- 8 ounces cream cheese room temperature (226g)
- ½ cup butter softened (113g, unsalted
- 2 cups powdered sugar (240g)
- 1 teaspoon vanilla extract
Instructions
For the Cookies:
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the butter and both sugars together on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, and beat until well combined. Scrape the bowl down.
- With the mixer on low speed, add the dry mixture and mix until almost combined. Add the shredded carrots, oats, and pecans (if using), and mix on low until just combined.
- Scoop the dough into 1½ tablespoon-sized dough balls (about 35g each), and place on the prepared cookie sheets about 2 inches apart.
- Bake for about 12 minutes or until the edges are golden brown. The centers will still be soft, but you can bake for 2 to 3 more minutes for a crispier cookie. Let the cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a large mixing bowl using a hand mixer or stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until very smooth, about 1 minutes. With the mixer on low, gradually add the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until fluffy, about 1 minutes.
- Spread the cream cheese frosting on top of each cooled cookie before serving.
Notes
- Use a kitchen scale for accurate flour measurement, or spoon and level flour when measuring.
- Freshly grated nutmeg provides more robust flavor than pre-ground.
- Use room temperature ingredients for better mixing and texture.
- Mix dough just until combined to keep cookies tender; avoid overmixing.
- Cool cookies completely before frosting to prevent melting.
- Frosting can be spread with a knife for a rustic look or piped decoratively as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 106mg | 4% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 924IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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