Carrot Cake Cookies Recipe

This Carrot Cake Cookies recipe is a soft and spiced cookie, which is made with fresh carrots and chopped walnuts. It’s a classic, foolproof recipe, ready in about 35 minutes, plus cooling time.

Carrot Cake Cookies Recipe Ingredients

For the Cookies:

• 1 cup salted butter, softened
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, at room temperature
• 2 tsp. vanilla extract
• 2 1/2 cups all-purpose flour
• 1 Tbsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 1/2 cups finely grated fresh carrot, patted dry
• 1 cup chopped toasted walnuts

For the Frosting:

• 8 oz. cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 lb. powdered sugar
• 1 1/2 tsp. vanilla extract
• Orange “jimmy” sprinkles or chopped toasted walnuts, for sprinkling

How To Make Carrot Cake Cookies

1. Prep Oven and Make Dough Base: Preheat the oven to 350°F. In the bowl of a stand mixer, beat the butter and both sugars on medium speed for about 3 minutes, until pale and creamy. Add the eggs and vanilla and beat until well combined.
2. Add Dry Ingredients and Mix-ins: In a separate medium bowl, whisk together the flour, cinnamon, ginger, baking powder, baking soda, and salt. On low speed, gradually add the flour mixture to the butter mixture until just combined. Use a spatula to stir in the patted-dry carrots and the toasted walnuts.
3. Scoop and Bake: Using a cookie scoop, drop leveled spoonfuls (about 1 1/2 tablespoons each) of the dough onto parchment-lined baking sheets, spacing them at least 2 inches apart. Bake for 14 to 16 minutes, until the cookies are lightly browned around the edges.
4. Make the Frosting: While the cookies bake, beat the softened cream cheese and butter in a stand mixer on medium speed until smooth, about 3 minutes. On low speed, add the powdered sugar and vanilla, then increase the speed to medium and beat until light and fluffy.
5. Frost and Garnish: Let the cookies cool on the pans for a few minutes before transferring them to a wire rack to cool completely. Once cool, dollop a spoonful of frosting on top of each cookie and sprinkle with sprinkles or chopped walnuts.

Recipe Tips

• How to get soft, chewy cookies? The secret is to not overbake them. Pull the cookies from the oven when the edges are set and golden, but the centers still look soft. They will continue to firm up as they cool on the hot baking sheet.
• Why do I have to pat the grated carrots dry? This is the most important step! Carrots hold a lot of water. Patting them dry between paper towels removes excess moisture, which is the key to a chewy cookie texture, not a puffy, cakey one.
• Can I make these ahead of time? Yes. You can bake the cookies and store them, unfrosted, in an airtight container at room temperature for up to 2 days. The frosting can also be made ahead and stored in the fridge; just let it soften and re-whip it briefly before using.
• How do I get a smooth frosting? For a perfectly smooth, lump-free cream cheese frosting, it is essential that your cream cheese and butter are both fully softened to room temperature before you begin mixing.

What To Serve With Carrot Cake Cookies

These cookies are a complete treat that taste just like a classic carrot cake in cookie form. They are perfect on their own, or served with:

• A cold glass of milk
• A hot cup of coffee or a chai latte
• As part of an Easter or spring-themed dessert platter

How To Store Carrot Cake Cookies

• Refrigerate: Because of the cream cheese frosting, these cookies must be stored in the refrigerator. Place them in an airtight container, with wax paper between the layers to prevent sticking. They will keep for up to a week. For the best flavor, let them sit at room temperature for 15 minutes before serving.

Carrot Cake Cookies Nutrition Facts

• Serving: 1 cookie
• Calories: 280 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Sugar: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Carrot Cake Cupcakes Recipe
• Sigrid’s Carrot Cake Recipe
• Roasted Carrots with Vinaigrette Recipe