Why You’ll Love This Recipe
These Carrot Cake Cookies are soft and chewy, packed with carrots, cinnamon, and a little bit of nutmeg. They deliver the rich, comforting flavors of carrot cake but in a cookie format that’s easy to enjoy. And the best part? The cream cheese frosting on top takes them over the top with its tangy sweetness. Whether you’re a fan of carrot cake or just looking for a new cookie recipe to try, these cookies are sure to be a hit!
Ingredients
For the Cookies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Cookies:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- Mix the wet ingredients: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Add carrots and optional ingredients: Fold in the shredded carrots, walnuts, and raisins (if using).
- Scoop the cookies: Use a cookie scoop or spoon to drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden and a toothpick inserted into the center comes out clean.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat the frosting ingredients: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add powdered sugar: Gradually add the powdered sugar, 1/4 cup at a time, until the frosting is smooth and fluffy. Stir in the vanilla extract.
- Frost the cookies: Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto each cookie.
Servings and Timing
- Servings: This recipe makes about 24 cookies.
- Preparation Time: 20 minutes
- Baking Time: 12-15 minutes
- Total Time: 40 minutes
Variations
- Add-ins: Feel free to add other mix-ins like shredded coconut or chopped dried fruit for added texture and flavor.
- Spices: Adjust the spices to suit your taste. You can add more cinnamon or nutmeg for a stronger spice flavor.
- Frosting Alternatives: If you want a lighter frosting, you can use whipped cream or a simple glaze instead of cream cheese frosting.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 4 days.
- Refrigeration: If you have leftover cream cheese frosting, store it in the refrigerator for up to 1 week. Let it soften before using it again.
- Freezing: The cookies freeze well! To freeze, place the cookies in a single layer on a baking sheet, freeze until solid, then transfer to an airtight container or freezer bag. They’ll last for up to 3 months. You can also freeze the frosting separately.
FAQs
Can I use pre-grated carrots for these cookies?
Yes, you can use pre-grated carrots, but freshly shredded carrots will yield the best texture and moisture for the cookies.
Can I make these cookies without nuts or raisins?
Absolutely! The walnuts and raisins are optional. Feel free to leave them out or replace them with other mix-ins, such as coconut or chocolate chips.
Can I make these cookies ahead of time?
Yes! You can prepare the dough ahead of time, refrigerate it for up to 24 hours, and bake the cookies when you’re ready.
How do I get the frosting to look smooth?
If you’re spreading the frosting with a knife, smooth it out carefully. If you’re piping the frosting, use a piping bag with a large round tip to evenly frost the cookies.
Can I make the cream cheese frosting ahead of time?
Yes, you can make the frosting ahead of time and store it in the fridge for up to a week. Just let it come to room temperature before spreading it on the cookies.
Can I make these cookies without frosting?
Yes, these cookies are delicious on their own, and you can skip the frosting if you prefer a lighter treat.
How do I prevent the cookies from spreading too much while baking?
Be sure to chill the dough for about 30 minutes before baking. This will help the cookies maintain their shape while baking.
Can I freeze the dough?
Yes, you can freeze the cookie dough. Scoop it into balls, freeze until firm, then transfer to a freezer bag. When ready to bake, just place them directly on the baking sheet and bake as usual, adding a couple of extra minutes if needed.
How do I make the frosting thicker?
If you prefer a thicker frosting, you can add more powdered sugar, one tablespoon at a time, until you achieve the desired consistency.
Are these cookies gluten-free?
This recipe is not gluten-free, but you can substitute a gluten-free all-purpose flour blend if needed.
Conclusion
Carrot Cake Cookies with Cream Cheese Frosting combine all the warm, comforting flavors of carrot cake into a soft and chewy cookie. With their creamy frosting and delicious spices, these cookies are the perfect treat for any occasion. Whether you’re serving them at a party or enjoying them with a cup of tea, these cookies are sure to be a hit. Give them a try and savor the sweet, indulgent flavors!
