Carrot Cake Cookies

Name: Carrot Cake Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 62 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg (freshly grated); 1/2 cup unsalted butter (softened); 1/2 cup brown sugar (packed); 1/4 cup granulated sugar; 1 large egg (room temperature); 1 teaspoon vanilla extract; 1 cup carrots (finely grated); 1/2 cup raisins (optional); 1/2 cup chopped walnuts (optional)

62 min 24 cookies Medium

All Recipes

Carrot Cake Cookies

Delightful carrot cake cookies with a soft, moist texture, perfect for any dessert lover.

Prep

20 min

Cook

12 min

Total

62 min

Servings

Difficulty

Medium

Carrot cake cookies are a delightful twist on the classic carrot cake, offering the same beloved flavours in a convenient, handheld form. These cookies are soft, moist, and packed with warm spices and finely grated carrots. Perfect for a sweet snack or a dessert, these carrot cake cookies are sure to become a favourite. They capture the essence of a traditional carrot cake in a form that's easy to make and share, bringing comfort and joy to any occasion.

Ingredients

Servings

Dry Ingredients

Wet Ingredients

Additional Ingredients

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Pro tip: Use parchment paper to prevent sticking and ensure even baking.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Cream butter and sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Pro tip: Ensure butter is at room temperature for easier mixing.

Add egg and vanilla

Beat in the egg and vanilla extract until well combined.

Combine with dry ingredients

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Pro tip: Avoid over-mixing to keep cookies tender.

Fold in carrots and extras

Gently fold in the grated carrots, raisins, and walnuts if using.

Pro tip: Finely grate carrots to ensure they blend well into the dough.

Chill the dough

Cover the dough and chill it in the refrigerator for at least 30 minutes.

Pro tip: Chilling helps cookies hold their shape during baking.

Scoop and bake

Scoop tablespoon-sized amounts of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden.

Pro tip: Use a cookie scoop for uniform cookies.

Cool the cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: Cooling on the sheet helps set the cookies.

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Tips & Tricks

<ul><li>Grate carrots finely to ensure the cookies remain moist.</li><li>Use freshly grated nutmeg for a more intense flavour.</li><li>Chill the dough to prevent spreading during baking.</li><li>Pair with cream cheese frosting for added indulgence.</li></ul>

Serving Suggestions

Serve these carrot cake cookies with a dollop of cream cheese frosting for a truly decadent treat. They pair wonderfully with a cup of tea or coffee, making them an ideal afternoon snack. These cookies can be made ahead and stored in an airtight container for up to a week. For longer storage, freeze the cookies without frosting and thaw them before serving.