Carrot Cake Cookies are a delicious twist on the classic carrot cake, but in the form of soft, chewy cookies! Packed with the flavor of cinnamon, nutmeg, and shredded carrots, these cookies are perfect for dessert, snacks, or even a fun treat for a special occasion. Here’s a simple recipe for you to try!
Carrot Cake Cookies Recipe
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups shredded carrots (about 2 medium carrots)
- 1/2 cup raisins or chopped walnuts (optional)
- 1/2 cup shredded coconut (optional)
For the Cream Cheese Drizzle (Optional):
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1-2 teaspoons milk (to thin)
Instructions:
1. Preheat and Prepare:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Make the Cookie Dough:
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the shredded carrots, and if using, fold in the raisins, walnuts, and shredded coconut.
3. Scoop the Cookies:
- Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet. Space the cookies about 2 inches apart.
4. Bake:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Make the Cream Cheese Drizzle (Optional):
- In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Add milk, one teaspoon at a time, until the drizzle reaches your desired consistency.
- Drizzle the cream cheese mixture over the cooled cookies.
6. Serve:
- Once the cream cheese drizzle sets, the cookies are ready to serve. Enjoy the soft, spiced goodness of these carrot cake-inspired cookies!
Tips:
- No Cream Cheese Drizzle?: If you prefer to keep things simpler, the cookies are also delicious on their own without the drizzle.
- Storage: Store your carrot cake cookies in an airtight container for up to 5-7 days at room temperature. They also freeze well for up to 3 months—just freeze them before adding the drizzle.
- Add-ins: If you want to play with flavors, try adding chopped pecans, or use dried cranberries instead of raisins.
These Carrot Cake Cookies are the perfect combination of sweet, spiced, and chewy with just the right amount of frosting drizzled on top. A wonderful treat for any time of year!
