Introduction:
Carrot cake cookies combine the delicious flavors of a classic carrot cake into a chewy, handheld cookie.
These treats are packed with warm spices, shredded carrots, and a hint of cream cheese flavor, making them the perfect balance between dessert and snack.
Whether you’re hosting a springtime gathering or craving a sweet indulgence, these cookies are sure to satisfy your taste buds.
Ingredients:
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup shredded carrots (about 2 medium carrots)
1 cup old-fashioned rolled oats
1/2 cup chopped walnuts or pecans (optional)
½ cup raisins (optional)
4 oz cream cheese, softened (optional for frosting)
1 cup powdered sugar (optional for frosting)
1 teaspoon vanilla extract (optional for frosting)
Instructions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Set aside.
Prepare the wet ingredients:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until combined.
Add the shredded carrots: Stir in the shredded carrots until evenly distributed throughout the batter.
Combine the wet and dry
ingredients:
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in oats and optional mix-ins: Stir in the oats, and if desired, add the walnuts or raisins.
Scoop the dough:
Use a tablespoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake the cookies:
Bake for 10-12 minutes or until the edges are golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional frosting: If you want cream cheese frosting, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth. Spread the frosting on cooled cookies.
Description:
These carrot cake cookies have all the delicious elements of a traditional carrot cake, but in a convenient cookie form. The soft, chewy texture, combined with the spiced flavor and sweetness from the carrots, makes for an irresistible treat. The optional cream cheese frosting adds a rich and tangy layer, giving these cookies that authentic carrot cake finish. With or without frosting, they’re perfect for any occasion.
Tips:
Shred the carrots finely: To avoid large chunks in the cookies, grate the carrots finely using a box grater or food processor.
Add-ins: Feel free to swap in other ingredients like shredded coconut or chopped dried fruits for added texture and flavor.
Chill the dough: If you find the dough too sticky to work with, chill it in the refrigerator for 30 minutes before scooping and baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Frosting: For a lighter frosting, try substituting the cream cheese with Greek yogurt for a tangy, healthier alternative.
Variations:
Vegan Version: Replace the butter with coconut oil or a vegan butter substitute, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg, and skip the cream cheese frosting or use a dairy-free alternative.
Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Carrot Cake with Pineapple: Add a ½ cup of crushed pineapple (drained) to the dough for an extra touch of moisture and flavor.
Spiced Up: Increase the cinnamon and nutmeg for a more pronounced spiced flavor or add a pinch of ground ginger for extra warmth.
Corrections:
Cookie Size: If you prefer larger cookies, use a bigger scoop, but keep in mind they may need a couple more minutes to bake.
Baking Time: Keep an eye on the cookies toward the end of baking time, as ovens vary. Don’t overbake them; they should be soft and chewy.
Enjoy!
Now, all that’s left is to enjoy these delightful carrot cake cookies! Whether served with a cup of tea, at a party, or just as a treat for yourself, these cookies are sure to be a crowd-pleaser.