Embark on a baking journey with these Carrot Cake Cookies, where classic cake flavors meet chewy cookie texture in perfectly portable treats.
Whether it's an afternoon tea or special gathering, these Carrot Cake Cookies bring beloved dessert flavors right to your cookie jar with their perfect blend of spices and cream cheese frosting.
Perfect for sharing or whenever you need a special treat, this recipe captures the magic of carrot cake. Ready to create the ultimate dessert crossover? Let's dive into this delightful and utterly rewarding recipe.
Master the Art of Carrot Cake Cookies
These Carrot Cake Cookies aren't just another dessert – they're a perfect fusion of cake and cookie. The combination of fresh carrots and warm spices creates an unforgettable taste experience.
Here's your guide to creating these spectacular Carrot Cake Cookies, complete with professional tips to ensure your treats turn out perfectly every time.
Serving Suggestions for Carrot Cake Cookies:
- Present on tiered cookie plates
- Serve with afternoon tea
- Pack in decorative boxes for gifts
- Include in dessert platters
- Pair with coffee or milk
Pro Tips for Perfect Carrot Cake Cookies:
- Carrot Preparation: Grate carrots finely for best texture
- Temperature Control: Use room temperature ingredients
- Mixing Strategy: Don't overmix the dough
- Chilling Time: Allow dough to rest in refrigerator
- Frosting Application: Wait until completely cool
Carrot Cake Cookies Recipe:
- Preparation time: 25 minutes
- Chilling time: 1 hour
- Baking time: 12 minutes
- Servings: 24 cookies
- Equipment: Stand mixer, baking sheets, grater
Transform your kitchen into a cozy bakery with these spectacular Carrot Cake Cookies.
Ingredients:
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans
- ½ cup raisins or golden raisins (optional)
- ¼ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup finely chopped walnuts or pecans for garnish (optional)
Directions:
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes.
- Add egg and vanilla to the butter mixture, beating until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in grated carrots, nuts, and raisins/coconut if using, until evenly distributed.
- Cover the dough and refrigerate for at least 1 hour or up to overnight. This helps the cookies maintain their shape during baking.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, portion the chilled dough into 1 ½-inch balls. Place on prepared baking sheets, spacing cookies about 2 inches apart.
- Slightly flatten each dough ball with the palm of your hand.
- Bake for 10-12 minutes, until the edges are set and the centers are still slightly soft. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed, then add vanilla and salt. Beat on medium speed until light and fluffy.
- Once cookies are completely cooled, spread or pipe a generous amount of cream cheese frosting onto each cookie.
- If desired, sprinkle chopped nuts on top of the frosting.
- Allow frosting to set before storing.
Ready to Enjoy!
These Carrot Cake Cookies offer an incredible combination of flavors that will satisfy any sweet craving. Each bite delivers the perfect balance of spices and cream cheese frosting.
Storage Solutions:
- Room Temperature: Keep unfrosted for 5 days
- Refrigeration: Store frosted cookies up to 1 week
- Freezing: Freeze unfrosted cookies up to 3 months
- Serving Tip: Let chilled cookies come to room temperature
Carrot Cake Cookies
Transform your kitchen into a cozy bakery with these spectacular Carrot Cake Cookies.
- Total Time: 37 minutes
- Yield: 24 cookies 1x
Ingredients
Scale
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots (about 3 medium carrots)
- ½ cup chopped walnuts or pecans
- ½ cup raisins or golden raisins (optional)
- ¼ cup shredded coconut (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup finely chopped walnuts or pecans for garnish (optional)
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
- In a large bowl, beat butter and both sugars with an electric mixer until light and fluffy, about 2-3 minutes.
- Add egg and vanilla to the butter mixture, beating until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Fold in grated carrots, nuts, and raisins/coconut if using, until evenly distributed.
- Cover the dough and refrigerate for at least 1 hour or up to overnight. This helps the cookies maintain their shape during baking.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Using a cookie scoop or tablespoon, portion the chilled dough into 1 ½-inch balls. Place on prepared baking sheets, spacing cookies about 2 inches apart.
- Slightly flatten each dough ball with the palm of your hand.
- Bake for 10-12 minutes, until the edges are set and the centers are still slightly soft. Do not overbake.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies cool, prepare the frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, mixing on low speed, then add vanilla and salt. Beat on medium speed until light and fluffy.
- Once cookies are completely cooled, spread or pipe a generous amount of cream cheese frosting onto each cookie.
- If desired, sprinkle chopped nuts on top of the frosting.
- Allow frosting to set before storing.
Notes
- For the best carrot flavor, grate the carrots yourself using the fine side of a box grater rather than using pre-shredded carrots.
- Pat the grated carrots with paper towels to remove excess moisture before adding to the dough.
- The cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, tiny carrot decorations made from orange and green fondant can be placed on top of each cookie.
- These cookies freeze well (unfrosted) for up to 3 months. Thaw at room temperature and add frosting before serving.
- For a spicier cookie, increase the amount of cinnamon and ginger.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
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