Carrot Cake Cookies Recipe

Carrot cake cookies bring the warm flavors of carrot cake into a small, fun cookie. They are soft, slightly spiced, and have bits of carrot and sometimes nuts or pineapple. People love them at parties, as a snack, or with a cup of tea. This recipe is simple and makes a lot, so it works well when you want to share. For an extra set of tips and a similar version, check this helpful page, a similar carrot cake cookies guide. Get ready to bake and enjoy a sweet, cozy treat everyone will ask for again.

How to prepare Carrot Cake Cookies

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup finely shredded carrots
• 1/2 cup crushed pineapple, drained (optional)
• 1/3 cup chopped walnuts or pecans (optional)
• 1/3 cup raisins (optional)
• 1/2 cup cream cheese frosting, for topping (optional)

Directions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, beat butter with brown sugar and granulated sugar until smooth.
4. Add the egg and vanilla, beat until mixed.
5. Stir in the shredded carrots and drained pineapple, then add nuts or raisins if you like.
6. Add the dry mix to the wet mix. Stir until just combined, do not overmix.
7. Use a spoon to drop rounded tablespoons of dough onto the baking sheet, about 2 inches apart.
8. Bake 10 to 12 minutes, until the edges are set and the centers are soft.
9. Let the cookies cool on the sheet for 5 minutes, then move to a wire rack to cool completely.
10. If you want, spread a little cream cheese frosting on top once the cookies are cool.

Why You’ll Love Carrot Cake Cookies

• They taste like carrot cake, but in a quick cookie form.
• They stay soft for days if you store them right.
• You can add nuts, pineapple, or raisins to make them your own.
• The cream cheese frosting makes them feel special without much fuss.

Tips for success

• Shred carrots finely so the dough blends well and cookies stay soft.
• Measure flour by spooning into the cup and leveling, do not pack it.
• Do not overbake, take them out when centers look slightly soft.
• Cool cookies on a rack before frosting, or the frosting will melt.
• If dough is sticky, chill for 15 minutes, it will be easier to scoop.

Serving Suggestions

• Serve warm with a small dollop of cream cheese frosting.
• Pair with coffee, tea, or milk.
• Pack them in a lunch box for a sweet midday treat.
• Arrange on a platter for holiday parties or potlucks.

FAQs

Q: Can I make the dough ahead of time? A: Yes, cover the dough and chill for up to 48 hours, or freeze for up to 1 month.

Q: Can I make these gluten free? A: Yes, use a 1-to-1 gluten free flour blend and watch the texture, you may need one or two tablespoons more liquid.

Q: How do I store the cookies? A: Keep them in an airtight container at room temperature for 3 days, or refrigerate up to 1 week. For longer storage, freeze.

Q: Can I skip the sugar or use a substitute? A: You can try a sugar substitute made for baking, but the texture and browning may change.

Q: Are these safe for kids? A: Yes, they are a kid-friendly treat, just watch for nut allergies if you add nuts.

Conclusion

If you want another idea or the original inspiration, see this version of Carrot Cake Cookies, Carrot Cake Cookies – Creme De La Crumb.

Carrot Cake Cookies

These soft and slightly spiced cookies capture the warm flavors of carrot cake, making them a perfect treat for parties or a cozy snack with tea.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 1 cup all-purpose flour Measure by spooning into the cup and leveling.
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon Add more for extra spice.
• 1/4 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened Should be at room temperature.
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Mix-Ins (optional)

• 1 cup finely shredded carrots Shred finely for best texture.
• 1/2 cup crushed pineapple, drained Optional addition.
• 1/3 cup chopped walnuts or pecans Optional for added crunch.
• 1/3 cup raisins Optional.
• 1/2 cup cream cheese frosting, for topping Add after cooling if desired.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking soda, baking powder, cinnamon, and salt.
3. In another bowl, beat the butter with the brown sugar and granulated sugar until smooth.
4. Add the egg and vanilla extract, and beat until mixed well.
5. Stir in the shredded carrots and drained pineapple. If desired, add the nuts or raisins.
6. Add the dry mix to the wet mix and stir until just combined. Do not overmix.
7. Use a spoon to drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.

Baking

1. Bake for 10 to 12 minutes, until the edges are set and the centers are soft.
2. Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely.
3. Spread cream cheese frosting on top of the cookies once they are cool, if desired.

Notes

Shred carrots finely for best results. For sticky dough, chill for 15 minutes before scooping. Stores well in an airtight container.