Indulge in the sweet, spiced goodness of Carrot Cake Cookies, where the beloved flavors of traditional carrot cake meet the convenience of a cookie! These delightful treats are soft, chewy, and packed with shredded carrots, warm spices, and a hint of sweetness. Sandwiched together with luscious cream cheese frosting, they create a perfect bite that’s ideal for any occasion—whether it’s a spring gathering, a cozy afternoon snack, or a special dessert for cake lovers. With their vibrant flavor and delightful texture, these cookies are sure to become a new favorite in your recipe collection!
Why You’ll Love This Recipe
- Soft and Chewy: These cookies have a wonderfully soft texture, making them irresistible.
- Cream Cheese Frosting: The rich and tangy cream cheese frosting adds the perfect finishing touch.
- Easy to Make: With simple ingredients and straightforward steps, these cookies come together quickly.
- Versatile Treat: Perfect for spring menus, celebrations, or just a sweet craving.
Ingredients List
To make Carrot Cake Cookies, you will need the following ingredients:
For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For precise measurements, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Cookie Dough
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
Step 2: Combine Ingredients
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in Carrots and Nuts: Gently fold in the shredded carrots, nuts (if using), and raisins or currants (if using).
Step 3: Bake the Cookies
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in Oven: Bake for 12-15 minutes, or until the edges are lightly golden. The centers should look soft but set.
Step 4: Cool and Frost
- Cool Completely: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make Cream Cheese Frosting: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Frost Cookies: Once the cookies are completely cool, spread a generous amount of cream cheese frosting on the flat side of one cookie and sandwich it with another cookie.
Variations & Substitutions
- Add Pineapple: For a tropical twist, add 1/2 cup of crushed pineapple (drained) to the cookie dough.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Spice Variations: Experiment with adding ginger or allspice for an extra layer of flavor.
Storage & Reheating Instructions
- Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze unfilled cookies in a single layer, then transfer to an airtight container. Frost after thawing for the best texture.
FAQs
Can I make the cookie dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking.
Can I use pre-shredded carrots?
Absolutely! Pre-shredded carrots work well, but freshly grated carrots will give the best texture and flavor.
What can I serve with carrot cake cookies?
These cookies pair beautifully with a cup of tea or coffee, making them an excellent choice for an afternoon snack or dessert.
Conclusion
These Carrot Cake Cookies are a delightful way to enjoy the classic flavors of carrot cake in a fun, portable form. With their soft texture and creamy frosting, they’re sure to impress family and friends alike. Give this recipe a try, and don’t forget to share your thoughts and any variations you make in the comments! For more delicious recipes and baking inspiration, visit https://eldralys.com/ and let your baking adventures continue! Enjoy every bite!
Carrot Cake Cookies: Soft, Spiced, and Cream-Cheese Filled Delights
- Total Time: 35 minutes
- Yield: 12 sandwich cookies 1x
- Diet: Vegetarian
Description
Indulge in the sweet, spiced goodness of Carrot Cake Cookies, where the beloved flavors of traditional carrot cake meet the convenience of a cookie. Soft, chewy, and filled with cream cheese frosting, these delightful treats are perfect for spring gatherings or cozy snacks.
Ingredients
- For the Cookies:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until smooth.
- Add Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in Carrots and Nuts: Gently fold in the shredded carrots, nuts (if using), and raisins or currants (if using).
- Scoop Dough: Drop rounded balls of dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges are lightly golden and centers look set.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Assemble Cookies: Spread frosting on the flat side of one cookie and sandwich with another.
Notes
Add crushed pineapple for a tropical twist, or swap in gluten-free flour for a GF version. Store in the fridge for up to 5 days, or freeze unfrosted cookies for longer storage. Serve with tea or coffee for a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
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