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Carrot Cake Cookies

Soft and chewy cookies that bring traditional carrot cake flavors into a delightful treat, topped with cream cheese frosting.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened Make sure the butter is softened, not melted.
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Additional Ingredients
  • 1 cup grated carrots Grate finely for better mixing.
  • 1/2 cup chopped nuts (walnuts or pecans) Feel free to substitute with other nuts.
  • to taste cream cheese frosting for drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy.
  4. Add in the egg and vanilla extract, mixing well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Fold in the grated carrots and chopped nuts.
  7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Drizzle with cream cheese frosting before serving.

Notes

These cookies can be served warm or at room temperature. Store them in an airtight container at room temperature for up to a week. They can also be frozen for up to three months.