Soft Chewy Carrot Cake Cookies (Print)
Soft, spice-filled cookies with fresh carrots, oats, and creamy cheese drizzle.
# Ingredient list:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed brown sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 cup finely grated carrots (about 2 medium carrots)
14 - 1/2 cup old-fashioned rolled oats
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Drizzle
17 - 2 ounces cream cheese, softened
18 - 1/2 cup powdered sugar
19 - 1 tablespoon milk
20 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well blended.
03 - In a large bowl, beat butter, granulated sugar, and brown sugar until creamy and fluffy, approximately 2 to 3 minutes.
04 - Add the egg and vanilla extract to the butter mixture. Mix until fully incorporated.
05 - Gradually mix dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing.
06 - Gently fold in grated carrots, oats, walnuts or pecans if desired, and raisins if using.
07 - Using a tablespoon or small cookie scoop, drop rounded portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 11 to 13 minutes, until edges are golden brown and centers are set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
09 - Beat cream cheese, powdered sugar, milk, and vanilla extract together until smooth and creamy.
10 - Drizzle the cream cheese mixture over cooled cookies using a spoon or small piping bag. Allow glaze to set before serving.
# Expert Tips:
01 -
- They capture everything you love about carrot cake but in handheld form, no fork required
- The spices develop beautifully overnight, making them even better on day two
02 -
- Overbaking is the enemy, pull them out when edges are barely golden and centers still look slightly underdone
- Letting the dough rest for 30 minutes in the refrigerator produces thicker cookies with better flavor
03 -
- Grate your carrots by hand rather than using a food processor for better texture
- Press extra walnuts onto the tops of the dough balls before baking for a bakery finish