Carrot Cake Cookies with Whipped Cream Cheese Frosting
User Reviews
4.8
Carrot Cake Cookies with Whipped Cream Cheese Frosting
Description
This recipe blends melted butter, sugars, eggs, and vanilla with flour, cinnamon, baking soda, and salt, then incorporates freshly grated carrots that have been lightly squeezed to remove some moisture. The dough forms thick mounds that bake into cookies with a tender crumb and subtle spice.
The frosting combines softened butter, cream cheese, sour cream, vanilla, and powdered sugar into a smooth whipped topping. Toasted pecans can be added for garnish and texture contrast. Baking at 375°F (or 350°F convection) helps the cookies retain their puffiness without becoming flat.
These cookies offer a convenient way to enjoy carrot cake flavors in hand-held form. They can be served as a snack or dessert, pairing well with coffee or tea.
Using freshly grated carrots with small shreds is important for moisture release and proper texture. Pre-grated matchstick carrots are too large and won’t work as well. If your oven runs hot and cookies do not flatten, reduce temperature slightly for more even baking.
Ingredients
Cookies:
- 12 tablespoons butter melted and cooled slightly, salted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups carrot freshly grated
Frosting:
- 6 tablespoons butter softened, salted
- 6 ounces cream cheese softened
- 1 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups powdered sugar
- pecans for garnish (optional, toasted
Instructions
- Preheat the oven to 375 degrees F (or use convection bake at 350 degrees F if you have that option). Line rimmed baking sheets with parchment paper, lightly grease the parchment with nonstick cooking spray, and set aside.
- In a large bowl, stir together the butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla until well combined.
- In a medium bowl, whisk together the flour, cinnamon, soda and salt. Add the dry ingredients to the wet batter and stir until a few dry streaks remain.
- Grab a handful of grated carrots and give a light squeeze over the kitchen sink to release as much liquid as possible without going crazy (i.e. don't get arthritis trying to squeeze the living daylights out of the carrots). Add the carrots to the batter. Repeat with remaining carrots a handful at a time until they've all been squeezed dry and added to the bowl.
- Stir the carrots into the batter until evenly combined (don't overmix).
- Scoop the dough out in 2-3 tablespoon size mounds and place on the prepared baking sheets about 2 inches apart. If you want the edges or tops of the cookies smoother, lightly wet your hands with cold water or cooking spray and press any ragged edges into a neat circle.
- Bake for 13-15 minutes. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before removing them to a wire rack to cool completely.
- For the frosting, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat the butter, cream cheese, sour cream and vanilla together until smooth and creamy, 2-3 minutes. Scrape the sides of the bowl down as needed. Add the powdered sugar and mix on low speed until mostly combined. Increase the speed to medium/medium-high and whip the frosting until thick and creamy, 1-2 minutes. If the frosting is overly thick, add a tablespoon of milk or cream at a time until the desired consistency is reached.
- Frost the cooled cookies and garnish with toasted pecans, if desired.
Notes
- Grate carrots finely using a box grater or food processor shredding disk for best texture.
- Lightly squeeze grated carrots to remove excess moisture, preventing overly cakey cookies.
- Bake at 375°F (or 350°F convection) to help cookies puff without becoming flat; adjust temperature if necessary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 158kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 104mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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