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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.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.