Carrot Cake Cookies
Delightful cookies bringing together the warm spices and sweet carrots of classic carrot cake in a chewy treat.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup grated carrots
- 1/2 cup chopped nuts (walnuts or pecans)
- as needed Cream cheese frosting for topping Use for topping after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In another bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and nuts.
- Drop spoonfuls of cookie dough onto the prepared baking sheet.
Baking
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, top with cream cheese frosting before serving.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can freeze them for up to three months; thaw before serving.