These carrot cake cookies are delicate and light! Topped with a fluffy creamy cheese frosting! Taste just like cake but easier to make!
We love making cookies around here and keeping them in the freezer! My kids will whip up a batch, which I love that they can do that, and eat half of them and put the other half in the freezer for later snacking on!
Click here to save this recipe on Pinterest!
Some of our favorite cookies that we like to make around are: peanut butter blossom cookies, classic chocolate chip cookies, and these chocolate turtle cookies.
HOW TO MAKE CARROT CAKE COOKIES
INGREDIENTS:
Dry ingredients: all purpose flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt.
Wet ingredients: butter, sugars, vanilla, and egg.
Carrots. I personally think shredding your own carrots is better than store bought but you can use those too.
FROSTING: cream cheese, vanilla extract, powdered sugar.
DIRECTIONS:
FOR THE COOKIES:
- Preheat the oven to 350F
- Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Mix in the vanilla extract, and egg
- Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
- Fold in the shredded carrot.
- Scoop out 12 equal cookie dough balls, place them on the prepared baking sheet and bake for 12-15 minutes.
- Transfer to a cooling rack.
FOR THE FROSTING:
- In mixing bowl add cream cheese and powdered sugar. Whisk together on medium low until completely incorporated. Remember to scrape down the sides of the bowl half way through mixing.
- Slowly add in cream. Scrape down sides half way through mixing.
- Add vanilla.
- Turn mixer up to medium high and whisk frosting until stiff peaks form.
- Frost the cookie with a round tip then top with the chopped-up pecans OR using an offset spatula spread frosting on the top of each cookie and decorate with sprinkles.
NOTES & STORAGE:
Make sure to use a cookie scoop that is a medium or large. Here is a great blog post about different sizes.
Storage: Store in air tight container in the refrigerator for 3 days. Store unfrosted cookies in freezer for up to 2 months.
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Carrot Cake Cookies
Equipment
Ingredients
- FOR THE COOKIES:
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ cup carrots shredded
- 1 tablespoon pure vanilla extract
- 1 egg
- 1 ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon allspice
- ¼ teaspoon ginger
- pinch cloves
- ¼ teaspoon salt
- FOR THE FROSTING:
- 4 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon pure vanilla extract
- optional toppings: pecans or sprinkles
Instructions
FOR THE COOKIES:
- Preheat the oven to 350F
- Cream the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Mix in the vanilla extract, and egg
- Add in the flour, baking soda, baking powder, cinnamon, allspice, ginger, cloves, and salt and mix just until the flour mixture disappears.
- Fold in the shredded carrot
- Scoop out 12 equal cookie dough balls, place them on the prepared baking sheet and bake for 12-15 minutes.
- Transfer to a cooling rack.
FOR THE FROSTING:
- In mixing bowl add cream cheese and powdered sugar. Whisk together on medium low until completely incorporated. Remember to scrape down the sides of the bowl half way through mixing.
- Slowly add in cream. Scrape down sides half way through mixing.
- Add vanilla.
- Turn mixer up to medium high and whisk frosting until stiff peaks form.
- Frost the cookie with a round tip then top with the chopped-up pecans OR using an offset spatula spread frosting on the top of each cookie and decorate with sprinkles.
Nutrition
Leave a Reply