INTRODUCTION
Carrot Cake Cookies are soft, sweet, and full of warm spice. They taste like a small carrot cake in a cookie shape. They are easy to make and great for snacks, parties, or gifts. You can make them with simple tools and common ingredients. If you like small sweet treats that feel homemade, you will enjoy these cookies. For another fun twist on cookie baking, try a lighter fruit option with these blueberry cheesecake cookies recipe which also uses a soft, cake-like texture.
WHY YOU WILL LOVE THIS RECIPE
You will love these Carrot Cake Cookies because they are soft and moist. The grated carrot keeps the cookie tender and adds mild sweetness and texture. The spices are warm and mild so they feel homey. You can top each cookie with cream cheese frosting to make them feel like mini carrot cakes. They work well for kids and adults. They freeze well and travel well. The dough is simple to mix by hand or with a mixer. If you want a cookie with a deep, chewy center instead, you might also enjoy a rich salted caramel twist like the Copycat Crumbl Salted Caramel Cheesecake Cookies, which use a different filling and sauce technique.
HOW TO MAKE Carrot Cake Cookies
This recipe is direct and kind to new bakers. You will cream the butter and sugars, add egg and vanilla, fold in grated carrot, then mix in the dry ingredients. Drop the dough onto baking sheets and bake for a short time. Once the cookies cool, add cream cheese frosting and simple piping if you want a carrot shape on top. The steps are clear and quick. For a similar carrot-based bake that works as muffins, you can compare how wet the batter should be with cottage cheese carrot cake muffins which use a slightly different mix and texture.
EQUIPMENT NEEDED
- Large mixing bowl
- Hand mixer or stand mixer (a hand mixer works well)
- Measuring cups and spoons
- Grater for the carrots
- Baking sheets (2)
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- Wire cooling rack
- Piping bag or zip-top bag (optional for frosting)
Ingredients You’ll Need :
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 ½ cups all-purpose flour
- 1 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- Storebought or homemade cream cheese frosting
- Food coloring (optional, for frosting)
- Festive sprinkles
STEP-BY-STEP INSTRUCTIONS :
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use a hand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until smooth and fully combined. Stir in the grated carrots.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread or pipe cream cheese frosting onto each cookie. To create the carrot cookie, tint some frosting in a light green and tint some in orange. Place in a piping bag or zip top bag with a tiny corner cut out. Pipe a bead frame around the cookie by piping dots around the outer edge. Next pipe the carrot. You can also just spread on some icing and dust with cinnamon, they are also delicious left plain.
HOW TO SERVE Carrot Cake Cookies
Serve these cookies at room temperature. Put them on a simple platter for a party. You can place a small fork next to each cookie if you add heavy frosting. For a tea time or coffee break, serve with a hot drink. If you want a bakery feel on the table, pair them with other cookies like soft chocolate options such as these bakery-style chocolate chip cookies that have a similar soft center and crisp edge.
STORAGE & FREEZING : Carrot Cake Cookies
- Short term: Store cookies in an airtight container at room temperature for 2-3 days. Keep the frosting separate if you plan to store them longer.
- Refrigeration: With frosting, store in the fridge up to 1 week. Use a single layer or place parchment between layers to avoid sticking.
- Freezing baked cookies: Freeze unfrosted cookies in a single layer for 1 hour, then transfer to a freezer bag or container. Freeze up to 3 months. Thaw at room temperature and add frosting when ready to eat.
- Freezing dough: Scoop dough and freeze raw dough balls on a tray. Once firm, transfer to a bag. Bake directly from frozen, adding 1-2 minutes to the bake time.
SERVING SUGGESTIONS
- Offer a small dish of extra frosting for guests to add more if they like.
- Add a dusting of cinnamon or a small sprinkle of chopped nuts for a crunchy contrast.
- Serve with a cool cream or yogurt dip if you skip frosting.
- For a cookie plate, mix these carrot cookies with other classics, like recipes for the best homemade chocolate chip cookies to give a range of flavors on one tray.
VARIATIONS
- Nutty: Fold in 1/2 cup chopped walnuts or pecans.
- Raisin: Add 1/3 cup raisins for a sweeter bite.
- Coconut: Stir 1/3 cup shredded coconut into the dough for texture.
- Spiced: Add 1/2 teaspoon ginger or a pinch of cloves for more warmth.
- Gluten-free: Replace the all-purpose flour with a 1:1 gluten-free flour blend and check texture.
- Mini cakes: Press dough into muffin liners and bake a few minutes longer for mini carrot cake cups.
FAQs
Q: Can I use shredded carrots from a store bag?
A: Yes. Pre-shredded carrots work fine. Make sure they are not too wet. Pat them dry if needed.
Q: Do I have to frost these cookies?
A: No. They are tasty plain. Frosting adds a cream cheese flavor that makes them feel like carrot cake.
Q: Can I make the dough ahead of time?
A: Yes. You can make dough and refrigerate it up to 48 hours. If frozen, bake from frozen and add extra bake time.
Q: How do I keep the cookies soft?
A: Do not overbake. Bake until centers are set but not hard. Store in an airtight container with a slice of bread to keep moisture.
Q: Can I replace butter with oil?
A: You can try, but the texture may change. Butter gives flavor and slight firmness to the edges.
Q: Will the carrots change the bake time?
A: Not much. They add moisture, so watch cookies closely and bake until centers set.
MAKE-AHEAD TIPS FOR Carrot Cake Cookies
- Dough prep: Make the dough and portion it into balls. Store them on a tray in the fridge for up to 48 hours. Bake fresh when you want warm cookies.
- Freeze dough: Scoop dough onto a tray and freeze. Transfer to a bag and freeze up to 3 months. Bake from frozen, adding 1-2 minutes so centers set.
- Frosting: Make frosting up to 3 days ahead and keep it in a sealed container in the fridge. Bring to room temperature before using.
- Frost later: If you plan to transport cookies or keep them for more than a day, freeze or refrigerate unfrosted cookies and frost them just before serving.
- Plating: If you make cookies ahead for a party, arrange them on the serving plate just before guests arrive to keep the look fresh.
Carrot Cake Cookies
Ingredients
Method
- Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, use a hand mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until smooth and fully combined. Stir in the grated carrots.
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, spread or pipe cream cheese frosting onto each cookie. To create the carrot cookie, tint some frosting in a light green and tint some in orange. Place in a piping bag or zip top bag with a tiny corner cut out. Pipe a bead frame around the cookie by piping dots around the outer edge. Next pipe the carrot.
- You can also just spread on some icing and dust with cinnamon, they are also delicious left plain.