Carrot Cake Cookies Recipe

Introduction

Carrot Cake Cookies combine the warm, spiced flavors of classic carrot cake with the convenience and chewiness of a cookie. These cookies feature soft, spiced dough packed with shredded carrots, sweet raisins, and chopped walnuts, all finished with a sweet, creamy glaze. They offer all the comforting flavors of carrot cake, but in an easy-to-eat, portable cookie form.

Whether you’re hosting a spring gathering, looking for an afternoon treat, or simply love the flavors of carrot cake, these Carrot Cake Cookies are the perfect solution. This guide walks you through the ingredients, step-by-step instructions, and helpful tips to create the most delicious and moist carrot cake cookies, as well as offering variations and storage tips.

Why You’ll Love Carrot Cake Cookies

• Moist and Soft: These cookies have a tender texture thanks to the grated carrots and a little bit of brown sugar. They melt in your mouth while delivering a satisfying chew.
• Full of Flavor: The combination of cinnamon, nutmeg, and vanilla gives these cookies a warm, spiced flavor that reminds you of carrot cake. The carrots add natural sweetness, while raisins and walnuts offer a delightful texture.
• Sweet, Creamy Glaze: A light glaze drizzled on top adds a perfect finishing touch, reminiscent of the cream cheese frosting you’d find on traditional carrot cake.
• Easy to Make: The ingredients are simple and easy to work with, making these cookies an approachable recipe for beginner bakers or seasoned chefs.
• Perfect for Any Occasion: These cookies are ideal for spring holidays, such as Easter, or as a comforting treat throughout the year. Their light, sweet flavor and moist texture make them suitable for a variety of gatherings and events.

Preparation and Cooking Time

• Total Time: 1 hour 15 minutes
• Preparation Time: 15 minutes
• Cooking Time: 10-12 minutes
• Servings: Approximately 24 cookies
• Calories per Serving: Around 140-160 calories per cookie, depending on ingredients and portion sizes.

Nutrition Facts (Per Serving)

• Calories: 140-160 kcal
• Fat: 7-8g
• Carbohydrates: 20-22g
• Protein: 1g
• Fiber: 1g
• Sugar: 12-14g

Ingredients

For the Carrot Cake Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 ½ cups brown sugar, packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 ½ cups grated carrots (about 2-3 medium carrots)
• 1 cup raisins
• 1 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk (or more for desired consistency)

Special Equipment

While no fancy tools are required for Carrot Cake Cookies, there are a few pieces of equipment that will make your baking experience smoother:

1. Electric Mixer: An electric mixer is helpful for creaming the butter and sugar, ensuring a light and fluffy dough. It’s also useful when incorporating the eggs and vanilla.
2. Grater or Food Processor: For the carrots, use a box grater or a food processor to achieve fine shreds that will mix easily into the dough.
3. Cookie Scoop: A cookie scoop helps to portion uniform dough balls, which results in even baking and consistent cookie sizes.
4. Parchment Paper or Silicone Baking Mat: Lining your baking sheets with parchment paper or silicone mats ensures the cookies won’t stick and helps with even baking.
5. Shallow Bowl for Glaze: A shallow bowl is perfect for mixing and applying the glaze, allowing you to drizzle it easily over the cookies.
6. Wire Rack: Cooling your cookies on a wire rack helps air circulate around them, preventing them from becoming soggy and keeping their soft texture intact.
7. Measuring Cups and Spoons: Accurate measurements are essential in any baking recipe. Use proper measuring cups and spoons to ensure you add the correct amounts of each ingredient.

Step-by-Step Instructions

1. Prepare the Dough

In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer on medium speed. Beat for about 2-3 minutes until the mixture becomes light and fluffy. This process is key for ensuring the cookies are soft and tender.

Next, add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, making sure everything is evenly incorporated. The eggs and vanilla create the base of your dough, providing moisture and flavor.

2. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. These dry ingredients bring the spiced flavor profile and help the cookies rise slightly.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as that could make the cookies tough. The dough should be soft but thick, ready to hold the grated carrots and other add-ins.

3. Add the Carrots, Raisins, and Walnuts

Fold in the grated carrots, raisins, and walnuts (if using) by hand with a spatula. Ensure the carrots are evenly distributed throughout the dough, which will contribute to the moisture and texture of the cookies.

4. Chill the Dough

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and results in a thicker, chewier cookie.

5. Preheat the Oven and Prepare the Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure easy removal of the cookies and prevent sticking. If you don’t have either, you can lightly grease the baking sheet with cooking spray or butter.

6. Shape the Dough into Balls

Once the dough is chilled and firm, use a cookie scoop or spoon to scoop tablespoon-sized portions of dough. Roll each portion into a ball with your hands and place it on the prepared baking sheet. Leave about 2 inches of space between each dough ball to allow for spreading.

7. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set. The cookies should be soft and slightly puffed, with a crackled top. Be careful not to overbake them, as you want them to stay moist and chewy.

If you prefer slightly softer cookies, remove them from the oven on the earlier side of the time range. The cookies will continue to firm up as they cool.

8. Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes. This short resting period ensures the cookies set without breaking apart. After that, transfer them to a wire rack to cool completely.

Tips for Perfect Carrot Cake Cookies

• Use Fresh Carrots: For the best texture and flavor, use fresh carrots and grate them finely. Pre-shredded carrots can be drier and might not provide the same moistness.
• Chill the Dough: Chilling the dough is essential for thick, chewy cookies. Don’t skip this step, as it helps the cookies hold their shape while baking.
• Don’t Overmix: Be gentle when combining the dry ingredients into the wet. Overmixing can result in dense cookies.
• Add-ins are Optional: While raisins and walnuts add great texture and flavor, you can leave them out or substitute them with other mix-ins like shredded coconut or chocolate chips.
• Use Room Temperature Butter: Softened butter is crucial for the right texture in your cookie dough. Cold butter won’t cream properly, and melted butter can cause the dough to spread too much.

Variations of Carrot Cake Cookies

• Carrot Cake Cookies with Cream Cheese Filling: For an extra decadent touch, pipe or spoon some cream cheese filling between two cookies to make a sandwich. This brings the flavor of carrot cake frosting to the cookie.
• Spiced Carrot Cake Cookies: Add ½ teaspoon of ground ginger or cloves to the dough for a more intense spiced flavor that pairs perfectly with the sweet carrots and raisins.
• Chocolate Carrot Cake Cookies: Stir in some mini chocolate chips to the dough for a richer flavor. Chocolate pairs beautifully with the spices and sweetness of the carrot cake.
• Coconut Carrot Cake Cookies: Add ½ cup of shredded coconut to the dough for a tropical twist. It adds both texture and a hint of sweetness to the cookies.

Storage and Shelf Life

Carrot Cake Cookies are best enjoyed fresh, but they store well for several days. To keep them fresh, place the cooled cookies in an airtight container at room temperature for 4-5 days.

For longer storage, freeze the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. Frozen cookies can last for up to 2-3 months. To thaw, let them come to room temperature or microwave for a few seconds.

Side Dishes and Pairings for Carrot Cake Cookies

Pair these cookies with complementary treats to enhance your experience:

• Tea or Coffee: A warm cup of tea, such as Earl Grey or chai, or a strong cup of coffee pairs wonderfully with the spiced flavor of these cookies.
• Milk: A glass of cold milk balances the sweetness of the cookies, making it a classic pairing.
• Cream Cheese Frosting: If you’re a fan of carrot cake with cream cheese frosting, drizzle a little extra frosting on top of the cookies for an indulgent treat.
• Fruit Platter: A fruit platter with fresh citrus, berries, or apples adds a refreshing balance to the rich, spiced cookies.

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Conclusion

Carrot Cake Cookies are a delicious twist on a beloved classic dessert. With their warm spices, sweet carrots, and chewy texture, these cookies are sure to impress at any gathering or simply satisfy your craving for carrot cake. Easy to make, versatile, and full of flavor, they are an absolute treat. Enjoy the perfect combination of carrot cake in a cookie form—you won’t be able to stop at just one!