Carrot Cake Cookies

Imagine the smell of cinnamon and nutmeg filling your kitchen. You take a bite of a soft, chewy carrot cake cookie. These treats are like a classic carrot cake, but in cookie form. They’re moist, spiced, and perfect for anyone who loves carrot cake or wants a new cookie recipe.

Sharing these cookies with your loved ones is a joy. Seeing their faces light up as they taste the sweet cookie and tangy frosting is priceless. These cookies are a hit with everyone and show off your baking skills. With just a few ingredients and some love, you can make cookies that everyone will love.

Let’s start a fun baking journey together. We’ll make these amazing carrot cake cookies. Follow our easy steps and tips, and you’ll have a batch of these treats in no time. Enjoy the comforting flavors of carrot cake in a fun, portable way – a creative twist on a classic dessert!

Ingredients for Delectable Carrot Cake Cookies

To make the perfect carrot cake cookies stuffed with cream, you need the right ingredients. These cookies are a tasty twist on carrot cake. They’re sure to wow anyone who tries them.

Essential Components for the Cookie Dough

The cookie dough is the heart of these cookies. Here’s what you’ll need:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• ¾ cup light brown sugar, lightly packed
• 2 large eggs, room temperature
• 3 teaspoons vanilla extract
• 2 cups finely grated carrots (approximately 6-7 medium carrots)
• ½ cup chopped pecans (optional)

Key Ingredients for the Cream Cheese Frosting

The cream cheese frosting makes these cookies special. Here’s what you need for this creamy frosting:

• ½ cup unsalted butter, browned and cooled
• 8 oz full-fat cream cheese, room temperature
• 1 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 4 cups sifted powdered sugar

Using top-notch ingredients is key for the best taste and texture. Let’s look at the nutritional info of these treats:

These carrot cake cookies are a treat, but they’re also good for you. Carrots and pecans add nutrients to each bite.

Step-by-Step Guide to Making Carrot Cake Cookies

Making delicious carrot cake cookies is simple. Just follow a few steps and use the right ingredients. You’ll soon be enjoying these soft, spiced treats. Here’s how to make the best carrot cake recipe that will wow your friends and family.

Preparing the Cookie Dough

Start by mixing the dry ingredients in a bowl: 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. In another large bowl, cream 1 cup of room temperature unsalted butter with 1 cup granulated sugar and ¾ cup light brown sugar until fluffy. Add 2 room temperature large eggs and 3 teaspoons vanilla extract. Then, mix in the dry ingredients, 2 cups of grated carrots, and an optional ½ cup of chopped pecans for crunch.

Shaping and Baking the Cookies

Preheat your oven to 350°F (177°C) for convection ovens or 325°F (163°C) for conventional ovens. Line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the sheets, leaving 2 inches between each cookie. If the dough is too soft, chill it in the fridge for 1 hour. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Whipping Up the Perfect Cream Cheese Frosting

While the cookies cool, make the cream cheese frosting. Beat ½ cup of browned and cooled unsalted butter with 8 oz of room temperature full-fat cream cheese until smooth. Add 1 teaspoon ground cinnamon and 2 teaspoons vanilla extract. Gradually add 4 cups of sifted powdered sugar, beating until creamy. If it’s too soft, refrigerate for 20-30 minutes before using.

Assembling the Carrot Cake Cookies

Once the cookies are cool, frost them with the cream cheese frosting using an offset spatula or butter knife. You can also add a sprinkle of cinnamon or finely chopped pecans on top. Enjoy your carrot cookies right away, or store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze the dough for up to 1 month and bake for an extra 2-3 minutes.

Tips and Tricks for the Best Carrot Cake Cookies

To make sure your carrot cake cookies are perfect, follow these tips. Grate your carrots finely so they mix well in the dough. Squeeze out extra moisture to avoid a cakey texture.

Use ¾ cup of butter and 1 cup of light brown sugar for the best flavor. Add ½ cup of prepared carrots for extra taste.

Make sure to use 1 and ¾ cups of all-purpose flour. For gluten-free cookies, use gluten-free baking flour in the same amount. Chill the dough for 30 minutes before baking to stop it from spreading too much.

Place cookies 2 inches apart on the baking sheet. Bake at 350°F for 10-12 minutes, until they’re lightly browned.

For the cream cheese frosting, use room temperature ingredients. Add confectioners’ sugar slowly, using 1 and ½ to 2 cups. This will give you the right consistency.

Pipe or spread the frosting on cooled cookies for the best look and taste. Top with ½ cup of chopped walnuts or pecans for extra crunch.

Each cookie has about 165 kcal, 32 grams of carbs, 3 grams of protein, and 3 grams of fat. They also have 135 mg of sodium and 22 grams of sugar. Store them in an airtight container at room temperature for 2-3 days or in the fridge for a week. You can freeze the dough balls for up to 2 months for fresh cupcake carrot cake cookies anytime!

Variations and Customization Options

These carrot cake cookies are not only delicious but also versatile. You can easily change them to fit different diets or tastes. This way, everyone can enjoy these tasty treats.

Nut-Free Carrot Cake Cookies

For those with nut allergies, just leave out the chopped pecans. Or, you can use raisins or dried cranberries instead. This keeps the cookies safe and tasty for nut allergy sufferers. You can also add sunflower or pumpkin seeds for a crunchy texture.

Gluten-Free Adaptation

To make gluten-free cookies, use a gluten-free flour blend instead of all-purpose flour. Make sure the blend includes xanthan gum. This helps the cookies hold together well. With this change, you can enjoy gluten-free cookies that taste just as good as the originals.

Vegan Carrot Cake Cookies

For vegan cookies, swap the butter for coconut oil and use vegan cream cheese and an egg replacer. These changes make the cookies free from dairy and eggs. They might taste a bit different because of the coconut oil, but they’re still irresistible.

With these variations, you can make carrot cake cookies for everyone. Whether you’re baking for a crowd or just want to try something new, these changes will make your cookies a hit.

Conclusion

This easy carrot CAKE cookies recipe is a must-try for those who love carrot cake. It’s perfect for those who want cookies that are easy to make and fun to eat. You can make 30 delicious cookies in under 2 hours.

Each cookie is packed with flavor, with about 527 calories, 50 grams of sugar, and 29 grams of fat. To make these treats, you’ll need flour, baking soda, and kosher salt. You’ll also need butter, brown sugar, granulated sugar, an egg, vanilla extract, and grated carrots.

Once baked, these cookies can be stored for up to 3 days or frozen for 3 months. This makes them great for meal prepping or as gifts. Whether you’re a pro or a beginner, this recipe is easy to follow. It includes tips to help you avoid common mistakes and even make healthier versions.

So, preheat your oven to 350°F (175°C), gather your ingredients, and get ready to enjoy the perfect mix of carrot cake and cookies!