If you love the cozy flavors of classic carrot cake but want a fun, handheld treat, then you are in for a real delight with this Carrot Cake Cookies with Cream Cheese Frosting Recipe. These soft, moist cookies pack all the warm spices and fresh carrot goodness you crave, then get topped with a dreamy, tangy cream cheese frosting that makes each bite utterly irresistible. Whether you’re baking for a holiday, a gathering, or just to satisfy a sweet tooth craving, these cookies bring that perfect balance of nostalgic cake flavors in an easy-to-enjoy form that’s sure to become a fast favorite.
Ingredients You’ll Need
Getting the ingredients right is half the fun, and this Carrot Cake Cookies with Cream Cheese Frosting Recipe relies on simple staples that work together beautifully to create the perfect texture and flavor. Each ingredient serves a purpose, from the aromatic spices to the rich cream cheese frosting, resulting in cookies that taste like they were made with love and a sprinkle of magic.
- All purpose flour (1 1/2 cups / 213g): The foundation of your cookies, giving structure and a tender crumb.
- Baking soda (1/2 tsp): Helps the cookies rise just right for a soft, cakey texture.
- Baking powder (1/4 tsp): Works alongside baking soda for that gentle lift.
- Salt (1/4 tsp): Balances the sweetness and enhances the spices.
- Ground cinnamon (1 tsp): Brings warmth and a classic carrot cake spice note.
- Ground ginger (1/4 tsp): Adds a subtle zinginess that brightens the flavor.
- Ground nutmeg (1/8 tsp): Deepens the spice blend with a hint of earthiness.
- Unsalted butter (1/2 cup / 4 oz), softened: Provides richness and tenderness to the dough.
- Granulated sugar (1/2 cup / 106g): Sweetens the cookies with a clean, crisp flavor.
- Light-brown sugar (1/4 cup / 55g): Adds moisture and a mild caramel sweetness.
- Large egg (1): Binds ingredients and adds moisture for a soft bite.
- Vanilla extract (1 tsp): Infuses the whole cookie with a lovely, inviting aroma.
- Finely grated carrots (1 cup / 118g): The star ingredient, adding natural sweetness, moisture, and beautiful color.
- Chopped pecans or cinnamon (optional): Perfect for decorating and adding a bit of crunch.
- Cream cheese (5 oz), softened (do not over-soften): Essential for that luscious, tangy frosting.
- Butter (6 Tbsp / 3 oz), softened: Gives the frosting a creamy smoothness.
- Vanilla extract (1/2 tsp): Complements the frosting with a sweet, fragrant note.
- Powdered sugar (2 cups / 220g): Sweetens and thickens the cream cheese frosting to perfection.
How to Make Carrot Cake Cookies with Cream Cheese Frosting Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350 degrees Fahrenheit to get things warm and ready. Then whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl. Giving the spices a good mix ensures that every cookie is packed with that signature carrot cake warmth and aromatic flavor.
Step 2: Cream Butter and Sugars
Using an electric stand mixer fitted with the paddle attachment, beat the softened butter along with the granulated sugar and brown sugar until the mixture becomes beautifully creamy. This step is crucial because it incorporates air that helps create that soft, tender texture we all love in cookies.
Step 3: Add Egg, Vanilla, and Carrots
Next, mix in the egg and vanilla extract until everything is well combined. Slowly add half of the flour mixture and blend gently on low speed. Stir in the finely grated carrots, which bring moisture, natural sweetness, and a lovely pop of color, then fold in the remaining flour mixture. Scrape down the bowl to make sure all the ingredients are perfectly incorporated.
Step 4: Scoop and Bake
Drop the cookie dough using a medium 1 1/2 tablespoon scoop onto silicone-lined baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 11 to 12 minutes until the cookies look set but still soft to the touch. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling completely—this helps maintain their tender texture without drying out.
Step 5: Prepare the Cream Cheese Frosting
While the cookies cool, whip the softened butter and cream cheese together until light and fluffy. Blend in the vanilla and powdered sugar, giving it another good whip until it’s smooth and airy. If the frosting feels a little too runny, chilling it in the freezer for about 5 minutes will help it firm up perfectly.
Step 6: Frost and Decorate
When the cookies are completely cool, generously spread the cream cheese frosting on each one. If you’d like, sprinkle the tops with chopped pecans or a dash of cinnamon for an extra special touch. The contrast between the cool, tangy frosting and the warm, spiced cookies creates a flawless bite every time.
How to Serve Carrot Cake Cookies with Cream Cheese Frosting Recipe
Garnishes
Adding garnishes like chopped pecans or even a light dusting of cinnamon can elevate these cookies beautifully. Not only do they add a subtle crunch and extra flavor, but they also make your presentation pop, turning these humble cookies into a show-stopping dessert.
Side Dishes
Pair these carrot cake cookies with a cup of your favorite tea, coffee, or even a glass of cold milk for a perfect afternoon treat. They also make a charming addition to dessert boards alongside fresh fruit or other nutty bites, balancing sweetness and freshness in a delightful way.
Creative Ways to Present
Try stacking the cookies with a generous layer of cream cheese frosting between them to make mini sandwich-style treats. Another idea is to pipe the frosting on top using colorful tips for a playful look, or even tint small portions of frosting with food coloring to create carrot designs. These little touches make your Carrot Cake Cookies with Cream Cheese Frosting Recipe feel festive and special.
Make Ahead and Storage
Storing Leftovers
To keep your carrot cake cookies freshness alive, store them in an airtight container at room temperature. This keeps the cookies tender and the frosting creamy for up to 3 days. If your kitchen is warm, you might want to refrigerate them to prevent the frosting from softening too much.
Freezing
If you want to save some for later, these cookies freeze wonderfully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. You can also freeze frosted cookies, but place parchment paper between layers to prevent sticking. Frozen cookies best enjoyed within 2 months.
Reheating
Gently bring your frozen cookies back to room temperature before serving. If you want a warm cookie experience, pop them in the microwave for about 10 seconds. Avoid reheating for too long to keep the frosting intact and the cookie delightfully soft.
FAQs
Can I use shredded carrots instead of finely grated?
Finely grated carrots blend more thoroughly into the dough, providing moistness without overpowering the texture. Using shredded carrots may change the texture and cause uneven moisture distribution, so it’s best to stick to finely grated for this recipe.
Is it necessary to cream the butter and sugars together?
Yes! Creaming the butter and sugars incorporates air, which is essential for a soft, tender crumb in the cookies. Skipping this step might lead to denser results that don’t have the same delightful texture.
Can I make the frosting dairy-free?
While this recipe relies on cream cheese and butter for the signature tang and creaminess, you can try substituting with dairy-free cream cheese and vegan butter alternatives. Keep in mind that the flavor and texture may vary slightly.
How long will these cookies stay fresh?
Stored properly in an airtight container at room temperature, these cookies will stay fresh and soft for up to 3 days. Refrigeration can extend their life by a couple more days but might firm up the frosting.
Can I double the recipe?
Absolutely! This Carrot Cake Cookies with Cream Cheese Frosting Recipe scales up easily. Just double all the ingredients and bake the cookies in batches to avoid overcrowding your oven.
Final Thoughts
There is something truly special about these Carrot Cake Cookies with Cream Cheese Frosting Recipe – they take the beloved flavors of a classic carrot cake and transform them into charming, soft cookies that are perfect for any occasion. From the spiced dough to the rich, creamy frosting, every bite feels like a warm hug. I encourage you to whip up a batch soon and see why this recipe has a way of winning hearts and taste buds alike!
Print
Carrot Cake Cookies with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 23 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and flavorful Carrot Cake Cookies topped with luscious cream cheese frosting. Infused with warm spices like cinnamon, ginger, and nutmeg, and studded with grated carrots and optional chopped pecans, these cookies bring all the cozy flavors of carrot cake into a perfectly portable treat. Finished with a rich cream cheese frosting, they’re perfect for sharing or enjoying any time you crave a sweet, spiced dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups (213g) all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
Wet Ingredients and Dough
- 1/2 cup (4 oz) unsalted butter, softened
- 1/2 cup (106g) granulated sugar
- 1/4 cup (55g) packed light-brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (118g) finely grated carrots
Cream Cheese Frosting
- 5 oz cream cheese, softened (don’t over-soften)
- 6 Tbsp (3 oz) butter, softened
- 1/2 tsp vanilla extract
- 2 cups (220g) powdered sugar
Optional Decoration
- Chopped pecans or cinnamon for topping
Instructions
- Preheat and Mix Dry Ingredients: Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg for about 20 seconds to evenly combine the dry spices and leavening agents. Set aside.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, blend together the softened butter, granulated sugar, and light brown sugar until creamy and smooth. This process ensures a light texture for the cookies.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the creamed mixture, mixing until just combined to retain moisture and flavor.
- Combine Flour and Carrots: With the mixer on low speed, add half of the flour mixture and mix just until combined. Then fold in the finely grated carrots. Next, add the remaining flour mixture and mix again just until everything is incorporated. Scrape the sides and bottom of the bowl with a spatula to ensure an even mix without overworking the dough.
- Shape and Bake: Using a medium cookie scoop (about 1 1/2 tablespoons), drop scoops of dough onto baking sheets lined with silicone liners or parchment paper, spacing each cookie about 2 inches apart to allow for spreading. Bake in the preheated oven for 11 to 12 minutes or until the cookies are set but still soft to the touch.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack. Allow them to cool for 5 to 10 minutes on the rack, then finish cooling completely in an airtight container to prevent drying out.
- Prepare Frosting: In a mixing bowl with the paddle attachment, whip the softened butter and cream cheese together until light and fluffy. Add vanilla extract and powdered sugar, then whip again until smooth and fluffy. If the frosting is slightly runny, chill it in the freezer for about 5 minutes, then whip once more before spreading.
- Frost and Decorate: Once the cookies are completely cool, spread the cream cheese frosting over each cookie. Optionally, top with chopped pecans or a sprinkle of cinnamon for added texture and flavor. For decorative touches, use tinted frosting with Wilton piping tips to create carrot-like designs if desired.
Notes
- Ensure the cream cheese is softened but not overly soft or melted to achieve the best frosting texture.
- Do not overmix the dough after adding flour to keep the cookies tender and soft.
- Cookies should be slightly soft when removed from the oven; they will firm up as they cool.
- Use silicone liners or parchment paper on baking sheets to prevent sticking.
- For a festive touch, tint a small portion of the frosting with food coloring for carrot decorations.
- Store finished cookies in an airtight container to keep them moist and fresh.
