Description
These Carrot Cake Cookies are soft, chewy, and packed with warm spices. Topped with a rich cream cheese frosting, they bring all the flavors of classic carrot cake into a delicious, handheld treat. Perfect for Easter, holiday gatherings, or everyday indulgence!
Ingredients
Scale
For the Cookies:
- 1 cup salted butter, softened
- ¾ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 2 cups finely shredded carrots (about 4 medium carrots)
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened
- 3½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup finely chopped pecans (for garnish, optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter for 1 minute until smooth. Add brown sugar and granulated sugar, and mix until fluffy.
- Mix in vanilla extract and eggs, one at a time, until well incorporated.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and ginger.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the shredded carrots and chopped pecans (if using).
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are golden brown. Let cool on the pan for 2 minutes, then transfer to a wire rack.
- While cookies cool, make the cream cheese frosting by beating together cream cheese and butter until smooth.
- Add vanilla extract and gradually mix in powdered sugar until thick and creamy.
- Frost each cookie once completely cool. Garnish with chopped pecans if desired.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store frosted cookies in the refrigerator for up to 5 days.
- To freeze, store unfrosted cookies in an airtight container for up to 3 months.
- Add raisins or shredded coconut for extra texture.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American