Carrot Cake Cookies
Soft and chewy carrot cake cookies packed with warm spices, sweet shredded carrots, and a hint of cream cheese frosting. Perfect for springtime, holidays, or any occasion!
Equipment
- Mixing Bowl
- Grater
- Baking Sheet
- Oven
Ingredients
Cookie Dough
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 egg large
- 1 tsp vanilla extract
- 1 cup carrots grated
- 1/2 cup chopped walnuts or pecans optional
- 1/4 cup raisins optional
Instructions
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots, nuts, and raisins if using.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set and the centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough before baking to prevent cookies from spreading too much.