Soft & Chewy Carrot Cake Cookies
Festive carrot cake cookies with warm cinnamon, shredded carrots, and a tangy cream-cheese glaze taste like carrot cake in handheld form. They bake up soft and chewy with lightly crisp edges, and they’re perfect for Easter, and spring parties.
Ingredients
- All-purpose flour
- Baking powder
- Baking soda
- Fine salt
- Ground cinnamon
- Ground nutmeg optional, but lovely
- Unsalted butter softened
- Brown sugar
- Granulated sugar
- 1 large egg
- Vanilla extract
- Finely grated carrots squeeze lightly if very wet
- Old-fashioned oats optional for texture
- Chopped walnuts or pecans optional
- Raisins optional
- Cream cheese for glaze/frosting
- Powdered sugar
- Vanilla extract
- Milk or lemon juice to thin, as needed
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter with brown sugar and granulated sugar until fluffy.
- Beat in the egg and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix just until you don’t see dry flour.
- Fold in the grated carrots (and oats/nuts/raisins if using). The dough should look thick and scoopable.
- Scoop dough into rounded tablespoons (or use a cookie scoop) and place a few inches apart on the baking sheets.
- Bake 10–12 minutes, until the edges look set and lightly golden but the centers still look soft.
- Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
- For the glaze, beat cream cheese until smooth, then mix in powdered sugar and vanilla. Add a tiny splash of milk or lemon juice until it becomes drizzle-thick.
- Drizzle or spread over cooled cookies and let set before serving.
Tried this recipe?Let us know how it was!