These Carrot Cake Cookies combine the warm spices and tender texture of classic carrot cake with the convenience of a soft-baked cookie. Grated carrots, brown sugar, cinnamon, ginger, and nutmeg give each cookie a moist, warmly spiced center, while a simple cream cheese frosting adds a tangy finish.
The dough comes together quickly, but chilling it briefly helps the cookies spread evenly and stay soft. Once cooled, the cookies can be topped with a thin layer of frosting for a dessert that tastes like carrot cake in cookie form.
Recipe at a Glance
- Prep Time: 25 minutes
- Cook Time: 10–12 minutes per batch
- Additional Time: 45 minutes
- Total Time: 1 hour 22 minutes
- Yield: 24 cookies
- Difficulty: Easy
What Makes This Recipe Work
- Fresh carrots add moisture: Finely grated carrots soften as they bake and help create tender cookies.
- Brown sugar supports a chewy texture: Its moisture and mild molasses flavor complement the warm spices.
- Chilling controls spreading: A short chill firms the butter and gives the cookies enough structure to bake into thick, soft rounds.
- Cream cheese frosting balances the spices: Its tangy flavor offsets the sweetness and richness of the cookies.
- A modest amount of spice keeps the carrots noticeable: Cinnamon, ginger, and nutmeg provide warmth without overpowering the fruit and vegetable flavor.
Tools for This Recipe
- 2 large baking sheets
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Fine grater
- 1 1/2-tablespoon cookie scoop
- Wire cooling rack
Ingredient Notes
- ■ Carrots: Finely grate fresh carrots so they soften properly during baking.
- ■ Cream cheese: Full-fat block cream cheese gives the frosting the best structure and tangy flavor.
- ■ Brown sugar: It adds moisture, chewiness, and a light molasses flavor.
- ■ All-purpose flour: It provides enough structure for soft cookies while allowing the grated carrots to remain tender.
- ■ Warm spices: Cinnamon, ginger, and nutmeg create the familiar carrot-cake flavor.
Step-by-Step Method
- Prepare the baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
- Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar on medium speed for 2–3 minutes, until smooth and creamy.
- Add the egg and vanilla: Beat in the egg until fully incorporated, then mix in the vanilla. Scrape down the sides of the bowl so the mixture is evenly combined.
- Combine the dough: Add the dry ingredients to the butter mixture and mix on low speed just until almost combined. Fold in the finely grated carrots with a rubber spatula.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes. Chilling gives the flour time to hydrate and firms the butter.
- Scoop the cookies: Use a 1 1/2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between cookies.
- Bake: Bake for 10–12 minutes, one sheet at a time, until the edges are set and lightly golden while the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool completely before frosting.
- Make the frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat on low speed until incorporated.
- Frost the cookies: Spread a thin layer of cream cheese frosting over each completely cooled cookie. Let the frosting sit for about 10 minutes before stacking or serving.
Make-Ahead and Storage Notes
- Store frosted cookies in an airtight container in the refrigerator for up to 4 days.
- Let refrigerated cookies sit at room temperature for about 15–20 minutes before serving for the best texture.
- The unfrosted cookies can be frozen in an airtight container for up to 2 months.
FAQ
Can I use pre-shredded carrots?
Freshly grated carrots are recommended because they are finer and more tender. Pre-shredded carrots tend to be thicker and drier.
Why did my carrot cake cookies spread too much?
The butter may have been too warm, or the dough may not have been chilled long enough. Refrigerate the dough for the full 30 minutes.
Can I make the cookies without cream cheese frosting?
Yes. The cookies are flavorful on their own.
Can I freeze carrot cake cookies?
Yes. Freeze the unfrosted cookies in an airtight container for up to 2 months.
Can I make the dough ahead of time?
Yes. Cover and refrigerate the dough for up to 2 days.
Carrot Cake Cookies
These Carrot Cake Cookies combine the warm spices and tender texture of classic carrot cake with the convenience of a soft-baked cookie, topped with a simple cream cheese frosting.
Ingredients
Method
Method
- Prepare the baking sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, ginger, and nutmeg.
- Cream the butter and sugar: In a large bowl, beat the softened butter and brown sugar on medium speed for 2–3 minutes, until smooth and creamy.
- Add the egg and vanilla: Beat in the egg until fully incorporated, then mix in the vanilla. Scrape down the sides of the bowl so the mixture is evenly combined.
- Combine the dough: Add the dry ingredients to the butter mixture and mix on low speed just until almost combined. Fold in the finely grated carrots with a rubber spatula. The dough should be soft and slightly sticky but thick enough to scoop.
- Chill the dough: Cover the bowl and refrigerate the dough for 30 minutes. Chilling gives the flour time to hydrate and firms the butter, helping the cookies maintain their shape.
- Scoop the cookies: Use a 1 1/2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between cookies. Gently flatten the tops if the dough forms tall mounds.
- Bake: Bake for 10–12 minutes, one sheet at a time, until the edges are set and lightly golden while the centers still look slightly soft. Do not wait for the centers to become completely firm.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Cool completely before frosting.
- Make the frosting: Beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla and beat on low speed until incorporated. Add the milk and beat until smooth and spreadable. If the frosting is too thin, refrigerate it for 10–15 minutes.
- Frost the cookies: Spread a thin layer of cream cheese frosting over each completely cooled cookie. Let the frosting sit for about 10 minutes before stacking or serving.
Notes
Chilling the dough helps the cookies spread evenly and stay soft.
