Carrot Cake Cookies (Printable)
Soft spiced cookies loaded with grated carrots, oats, and warm cinnamon-nutmeg flavors, topped with creamy vanilla glaze.
# What You'll Need:
→ 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
# How to Make It:
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 2–3 minutes.
04 - Add the egg and vanilla extract to the butter mixture, mixing until fully incorporated.
05 - Gradually mix dry ingredients into the wet ingredients until just combined, being careful not to overmix.
06 - Fold in grated carrots, oats, walnuts or pecans if using, and raisins if using until evenly distributed.
07 - Using a tablespoon or small cookie scoop, drop dough onto prepared baking sheets, spacing approximately 2 inches apart.
08 - Bake for 11–13 minutes, or 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. Drizzle over cooled cookies using a spoon or small piping bag. Allow glaze to set before serving.
# Expert Advice:
01 -
- They taste exactly like carrot cake but are ready in half the time with zero cake decorating skills required
- The texture is somehow both chewy and soft, with little shreds of carrot that stay tender throughout
02 -
- Overmixing once the flour is added will make these cookies tough instead of tender, so stop as soon as you see no more white streaks
- The cookies might look slightly underbaked when you pull them out, but they continue cooking on the hot baking sheet and that is what keeps them soft
03 -
- Grate your carrots finely rather than using the large holes on your box grater so they distribute evenly and bake into the cookie instead of staying crunchy
- If your cream cheese glaze is too thick, add milk one teaspoon at a time until it reaches a honey-like consistency