Carrot Cake Cookies
In honor of it being the 1st day of Spring. I made some carrot cake cookies for just the occasion. These cookies would be perfect for Easter or just in general 😆!
🍪🥕 Would you give them a try?! 🥕🍪
Wet Ingredients:
• ½ cup unsalted butter (softened room temperature)
• 1 ½ cup brown sugar
• ½ cup white sugar
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla
Dry Ingredients:
• 1 ¾ cup gluten free all purpose baking flour
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup freshly grated carrot(s)
Cream Cheese Frosting:
• 4 tablespoons unsalted butter (softened room temperature)
• 2 ounces plain cream cheese
(softened room temperature)
• ½ teaspoon vanilla extract
• 2 cups powdered sugar
• pinch of salt
Instructions:
1. In a mixing bowl or bowl or a stand mixer, add the softened butter, brown sugar and white sugar.
2. Beat with an electric mixer for about 30 seconds.
3. Add in the egg, egg yolk (so it's one whole egg PLUS an egg yolk), and vanilla extract. Beat until combined.
4. Add in the dry ingredients aside from the carrots. Be sure to spoon and level the flour… scoop from the bag.
5. Fold in the grated carrot(s).
6. Line a baking sheet with parchment paper and use a medium cookie scoop (about 2 tablespoons) and scoop onto the baking sheet.
7. Place in the fridge to set for 1 hour.
8. Toward the end of the hour, preheat the oven to 350 Fahrenheit.
9. Line a second baking sheet with parchment paper and add half of the cookies to the other. We45 want enough room for some spreading.
Bake for 14-17 minutes or until lightly golden on the edges and the centers look set. They will continue to firm as they cool.
11. As they cool, prep the frosting.
Add the butter and cream cheese to a bowl and beat with an electric mixer for about 30 seconds.
12. Add in the powdered sugar, then salt and vanilla and beat until smooth. If it's too thick, you can add a splash of milk or if you preter it thicker, add more powdered sugar.
13. Once the cookies have cooled completely, top with the frosting, caramel and crushed walnuts and pecans if desired.
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Carrot cake cookies are a delightful treat that combines the flavors of traditional carrot cake with the fun, bite-sized nature of cookies. These cookies are perfect for Spring celebrations, including Easter gatherings, and are loved by both kids and adults. The recipe features fresh grated carrots, a mix of warm spices such as cinnamon, nutmeg, and ginger, and is topped with a rich cream cheese frosting that elevates their flavor. To create the ideal texture, be sure to chill the dough before baking. This helps the cookies retain their shape as they spread. Moreover, if you're looking to make these cookies gluten-free, utilize a gluten-free all-purpose flour blend that works well in baking. For added flair, you can mix in nuts like walnuts or pecans into the dough or sprinkle them on top of the frosting for extra crunch. Serving these cookies with a homemade cream cheese frosting also adds a creamy contrast that complements the sweetness of the cookie and the earthiness of the carrots. These carrot cake cookies can be stored in an airtight container for several days, making them a convenient option for snacks or dessert. Whether enjoyed at a festive gathering, as a sweet treat for yourself, or given as gifts, they're sure to impress! So gather your ingredients, and let’s get baking to welcome the spring season with this scrumptious cookie recipe!
