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
Scale
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.
