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Carrot Cake Cookies Recipe: A Delightful Twist on Classic Carrot Cake

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Craving carrot cake in cookie form? These Carrot Cake Cookies deliver soft, chewy goodness with shredded carrots and warm spices, topped with creamy cream cheese frosting. They’re simple to make, perfect for beginners, and pack all the flavors of carrot cake in a bite-sized treat. Whether you’re baking for a gathering or just a sweet snack, these cookies are sure to impress. Let’s get baking!

Ingredients

Scale

For the Cookies:

  • 1 ¾ cups (217g) all-purpose flour – This is the base of the cookie dough and will give the cookies structure. If you’re out of all-purpose flour, you can try substituting with a gluten-free flour blend, although the texture may differ slightly.
  • ½ teaspoon baking soda – Helps the cookies rise and become fluffy. If you don’t have baking soda, you could use baking powder instead, though the cookies may be slightly denser.
  • 1 teaspoon cinnamon – Adds warmth and depth of flavor, a signature of carrot cake. You could experiment by adding other spices like nutmeg or ginger for extra complexity.
  • ¼ teaspoon salt – Enhances the overall sweetness of the cookies. Don’t skip this, as it helps balance the flavors.
  • ½ cup (113g) unsalted butter, softened – For a rich, buttery flavor and a soft texture. Make sure the butter is softened to room temperature for easy mixing.
  • ¾ cup (150g) packed brown sugar – This gives the cookies a lovely caramel-like sweetness. If you prefer a lighter taste, you can substitute with white sugar, though the flavor will be less rich.
  • 1 large egg – Helps bind the ingredients together and adds moisture. You can substitute with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for a vegan version.
  • 1 teaspoon vanilla extract – Adds a sweet, aromatic flavor to the dough. Don’t skip this, as it enhances the overall flavor profile.
  • 1 cup (90g) shredded carrots – The star ingredient! Be sure to shred the carrots finely for an even texture. You could also substitute with finely grated zucchini for a twist on the classic carrot cake flavor.
  • ½ cup (56g) chopped pecans or walnuts – Adds a delightful crunch and nutty flavor. You can substitute with raisins, coconut flakes, or even chocolate chips if you prefer a different texture or flavor.

For the Frosting:

  • 4 tablespoons (57g) unsalted butter, softened – Gives the frosting a creamy, smooth texture. Softened butter will mix better with the cream cheese to create a silky frosting.
  • 4 ounces (112g) cream cheese, room temperature – The key ingredient for that rich, tangy cream cheese frosting. If you’re looking for a lighter version, you can use a reduced-fat cream cheese.
  • 1½ cups (170g) powdered sugar – Sweetens the frosting and gives it a smooth consistency. Feel free to adjust the amount of powdered sugar to suit your sweetness preference.
  • 1 teaspoon vanilla – Adds a sweet, aromatic note to the frosting. You can also experiment with adding a bit of orange zest to mimic the citrusy flavors of carrot cake.
  • ⅙ teaspoon salt – Balances the sweetness of the frosting. A pinch is all you need, but don’t skip it as it makes the frosting flavor more rounded.

Instructions

For the Cookies:

  1. Preheat your oven to 350°F (175°C). This ensures the oven is at the right temperature when you’re ready to bake.
  2. Prepare your baking sheets by lining them with parchment paper or silicone baking mats. This will prevent the cookies from sticking and help them bake evenly.
  3. Combine dry ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures the dry ingredients are evenly distributed before adding them to the wet ingredients.
  4. Cream the butter and brown sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and brown sugar together. Mix on medium speed for about 1-2 minutes until the mixture is smooth and fluffy.
  5. Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until smooth.
  6. Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined.
  7. Stir in the carrots and nuts: Gently fold in the shredded carrots and chopped nuts. Make sure they are evenly distributed throughout the dough.
  8. Scoop the dough: Using a tablespoon or cookie scoop, scoop 2-tablespoon-sized portions of dough onto the prepared baking sheets. Space them about 2 inches apart to allow room for spreading.
  9. Flatten the cookies: Lightly flatten the cookies with the palms of your hands for a more even bake.
  10. Bake the cookies: Place the cookies in the preheated oven and bake for 13-16 minutes, or until the cookies are no longer glossy and have a light golden brown edge. Keep an eye on them to avoid overbaking.
  11. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

For the Frosting:

  1. Beat the butter and cream cheese: In a medium-sized bowl, use an electric mixer to beat the softened butter and cream cheese together until smooth and creamy.
  2. Add powdered sugar: Gradually add the powdered sugar, mixing on low speed until incorporated. Increase the speed to medium and beat until smooth and fluffy.
  3. Add vanilla and salt: Stir in the vanilla extract and salt, and mix until everything is fully combined.
  4. Frost the cookies: Once the cookies have cooled completely, frost them generously with the cream cheese frosting. You can use a butter knife or a piping bag for a more decorative finish.
  5. Optional toppings: For extra flair, you can dust the frosted cookies with a little cinnamon or sprinkle finely chopped nuts on top.

Notes

  • Don’t overmix the dough: When adding the dry ingredients to the wet, be sure not to overmix, as this can lead to dense cookies. Mix just until the flour is incorporated.
  • Softened butter is key: Make sure your butter is softened to room temperature for easier creaming with the sugar. If you’re in a rush, you can microwave the butter in short bursts (5-10 seconds), but avoid melting it completely.
  • Test for doneness: The cookies are done when they no longer look glossy in the center and have a slight golden edge. If you want them to be extra soft, slightly underbake them and let them cool on the baking sheet.
  • Let the cookies cool completely before frosting: This prevents the frosting from melting and gives you that perfect creamy finish.
  • Make it your own: Feel free to get creative with the frosting. You can add a little cinnamon or even a dash of orange zest for an extra layer of flavor.

Find it online: https://susanrecipes.com/carrot-cake-cookies-recipe-a-delightful-twist-on-classic-carrot-cake/