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carrot cake cookies recipe

Carrot Cake Cookies

These soft, chewy cookies perfectly capture the essence of classic carrot cake, making them an ideal treat for any occasion, from a quick afternoon snack to a crowd-pleasing dessert.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course: Cookie, Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened (1 stick)
  • 0.75 cup packed light brown sugar
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded carrots (about 1 medium carrot)
  • 0.5 cup chopped pecans or walnuts (optional)
  • 0.5 cup cream cheese frosting (store-bought or homemade, for optional topping)

Equipment

  • Electric mixer
  • Parchment paper or silicone baking mats
  • Baking sheets
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
    1.5 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 0.5 teaspoon ground nutmeg, 0.25 teaspoon ground cloves, 0.5 teaspoon salt
  3. In a large bowl, use an electric mixer to cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
    0.5 cup unsalted butter, softened, 0.75 cup packed light brown sugar, 0.25 cup granulated sugar
  4. Beat in the large egg until well combined, then stir in the vanilla extract.
    1 large egg, 1 teaspoon vanilla extract
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Gently fold in the finely shredded carrots and the chopped pecans or walnuts, if using.
    1 cup finely shredded carrots, 0.5 cup chopped pecans or walnuts
  6. Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. For chewier cookies, err on the side of less baking time.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Once completely cooled, you can spread a thin layer of cream cheese frosting over the top of each cookie for an extra touch of indulgence.
    0.5 cup cream cheese frosting

Notes

To store: keep in an airtight container at room temperature for 3-4 days. For frosted cookies, refrigerate for 2-3 days. Freeze un-frosted dough balls for up to 3 months.