Carrot Cake Cookies
Soft, sweet, and packed with classic carrot cake flavor, these irresistible carrot cake cookies are easy to make and perfect for any occasion.
Servings: 12 cookies
Equipment
- Electric Mixer with Whisk Attachment
- Pastry Bag Optional
Ingredients
For the Cookies:
- ½ Cup salted butter at room temperature
- 1 Cup brown sugar
- 1 egg large
- 1 Teaspoon vanilla extract
- 1 ½ Cups all-purpose flour
- ½ Teaspoon baking soda
- 1 Teaspoon baking powder
- ½ Tablespoon ground cinnamon
- 1 Teaspoon ground cloves
- ½ Cup carrots finely grated
For the Frosting:
- 8 Ounces cream cheese full-fat, at room temperature
- 2 Cups powdered sugar
- 1 Teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F.
Make the Cookies:
- Cream the butter and brown sugar together in a mixing bowl, using an electric hand mixer on a medium speed for about 2 minutes, or until the brown sugar is dissolved and the ingredients are well combined.
- Add the egg and vanilla and continue mixing on a medium speed for 2 minutes or until the mixture is fluffy and light in color.
- Add the flour, baking powder, baking soda, cinnamon, and cloves.
- Reduce the speed of your hand mixer to low and gently mix the dry ingredients into the wet ingredients. Scrape down the sides of your mixing bowl with a spatula as needed to ensure there are no pockets of dry ingredients.
- Gently fold the diced carrots into the cookie dough and make sure they are evenly distributed.
Bake the Cookies:
- Use a cookie scoop or spoon to drop 12 balls of cookie dough on a large baking sheet or 6 cookies on a pair of medium baking sheets.
- Bake your cookies for 12 minutes.
- Use a small dish to press into the center of each cookie as they come out of the oven, creating a small indentation.
- Let the cookies cool on the pan for 5 minutes before moving them to a wire cooling rack for another 30 minutes.
Frost the Cookies:
- While the cookies are cooling, prepare your frosting by whisking together the cream cheese, powdered sugar and vanilla extract. The frosting should be smooth and creamy.
- Add the frosting using a piping bag or spoon.
Notes
No chilling required: You don’t have to worry about chilling your cookie dough. You will want to space your cookies about 2 inches apart on the cookie sheet though, to account for spreading.
Warm your butter: Make sure your butter is softened or at room temperature. If you have a stick of cold butter straight from the fridge, throw it in the microwave for about 15 seconds.
Warm the cream cheese too: Room temperature cream cheese is much easier to work with than cold cream cheese. It's not completely necessary to use, but you're going to have to whisk cold cream cheese a lot more to get all the clumps out.
Secure the frosting: Giving your cookies a few minutes to cool will help prevent the frosting from just sliding off the cookies. Making a small indentation in each cookie after baking also helps secure the frosting.
Warm your butter: Make sure your butter is softened or at room temperature. If you have a stick of cold butter straight from the fridge, throw it in the microwave for about 15 seconds.
Warm the cream cheese too: Room temperature cream cheese is much easier to work with than cold cream cheese. It's not completely necessary to use, but you're going to have to whisk cold cream cheese a lot more to get all the clumps out.
Secure the frosting: Giving your cookies a few minutes to cool will help prevent the frosting from just sliding off the cookies. Making a small indentation in each cookie after baking also helps secure the frosting.
Nutrition
Calories: 349kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 216mg | Potassium: 95mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1402IU | Vitamin C: 0.3mg | Calcium: 66mg | Iron: 1mg
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