Description
Soft and chewy carrot cake cookies topped with rich, tangy cream cheese frosting. Perfect for Easter, fall baking, or anytime you crave something cozy!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (105g) finely grated carrots, patted slightly dry
- 1/2 cup (4 oz) block-style cream cheese, softened but still cool
- 1/4 cup (56g) unsalted butter, softened but still cool
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (180g) confectioners’ sugar, sifted
- Chopped walnuts or pecans for garnish (optional)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a mixing bowl, beat butter, sugar, and brown sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla, mixing until well combined.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Fold in shredded carrots.
- Scoop 1 1/2 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes until the edges are set but the centers remain soft.
- Allow cookies to cool completely before frosting.
- Beat cream cheese and butter until smooth and creamy.
- Add vanilla and confectioners’ sugar, mixing until fully incorporated.
- Spread frosting over cooled cookies and garnish with chopped walnuts if desired.
Notes
Shred your own carrots for better moisture. Let cookies cool completely before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: carrot cake cookies, cream cheese frosting, easy cookies, fall baking