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
Scale
- 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