Carrot Cake Cookies combine the spiced, moist flavors of traditional carrot cake into a portable, cookie format. Topped with tangy cream cheese frosting, these treats are perfect for any occasion!
Ingredients
Cookies:
1 cup butter, softened
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
1 tsp baking soda
1 ½ tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves (optional)
½ tsp salt
1 cup shredded fresh carrots (not pre-shredded)
1 cup finely chopped pecans or walnuts (optional)
Cream Cheese Frosting:
4 oz cream cheese, softened
4 tbsp butter, softened
1 tsp vanilla extract
2 ½ cups powdered sugar
Milk, as needed for consistency
Instructions
Prepare Cookie Dough:Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Cream butter and sugars together until light and fluffy. Beat in eggs, one at a time, followed by vanilla.
In a separate bowl, whisk together dry ingredients (flour, baking soda, spices, and salt). Gradually mix into wet ingredients.
Stir in shredded carrots and nuts by hand until evenly distributed.
Bake Cookies:Scoop dough (about 1.5 tbsp per cookie) onto prepared baking sheets, spacing 2 inches apart. Slightly flatten each scoop with your palm.
Bake for 10-12 minutes, or until edges are lightly golden. Cool on the sheet for 3 minutes before transferring to a wire rack.
Make Frosting:Beat butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar, beating until fluffy. Adjust consistency with milk if needed.
Decorate:Once cookies are completely cool, frost them with cream cheese frosting. Garnish with chopped nuts or a dusting of cinnamon if desired.
Tips
Use freshly shredded carrots for the best texture and flavor.
For extra texture, consider adding raisins or crushed pineapple to the dough.