Print

Carrot Cake Cookies: A Sweet Slice of Comfort

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy soft, tender carrot cake cookies topped with creamy cream cheese frosting. A delightful treat for any occasion.

Ingredients

Scale

Cookies:

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup softened unsalted butter
  • ¾ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • ½ cup chopped pecans or walnuts

Frosting:

  • 4 tablespoons softened unsalted butter
  • 4 ounces cream cheese, room temperature
  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla
  • ⅙ teaspoon salt

Instructions

  • Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats. This prevents the cookies from sticking and makes cleanup easier.
  • Combine Dry Ingredients: In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Whisking ensures the ingredients are evenly distributed. Set aside.
  • Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar with an electric mixer for 1-2 minutes, or until light and fluffy. This incorporates air into the dough, resulting in a tender cookie.
  • Add Egg and Vanilla: Mix in the egg and vanilla extract until smooth. Scrape down the sides of the bowl as needed to ensure even mixing.
  • Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredient mixture and mix until smooth. Avoid over-mixing, as this can result in tough cookies.
  • Stir in Carrots and Nuts: Stir in the shredded carrots and chopped pecans or walnuts. Gently fold them in to prevent breaking them into smaller pieces.
  • Scoop and Shape Dough: Scoop 2 tablespoon size balls of dough onto the prepared cookie sheets, spacing them 2 inches apart. Lightly flatten them with the palms of your hand. This helps the cookies bake evenly.
  • Bake: Bake for 13-16 minutes, or until the edges are lightly golden and the centers are no longer glossy. Check for doneness by lightly touching the edges.
  • Cool: Cool the cookies completely on the cookie sheets before frosting.
  • Prepare Frosting: In a medium bowl, beat together the softened butter and cream cheese with an electric mixer until smooth.
  • Add Powdered Sugar, Vanilla, and Salt: Slowly mix in the powdered sugar, then add the vanilla extract and salt. Beat on medium-high speed until smooth and creamy. Adjust the amount of powdered sugar or cream cheese for preferred texture.
  • Frost Cookies: Frost the cooled cookies as desired.
  • Garnish: Top with a dusting of cinnamon or finely chopped nuts, if desired.
  • Chill (Optional): Chilling helps set the frosting.

Notes

  • Use softened butter and cream cheese.
  • Don’t overmix the dough.
  • Cool cookies completely before frosting.
  • Adjust frosting consistency with powdered sugar.

Find it online: https://paularecipes.com/carrot-cake-cookies-a-sweet-slice-of-comfort/