Description
These Carrot Cake Snickerdoodles combine the classic cinnamon-sugar coating of snickerdoodles with the moist texture and warm spices of carrot cake, resulting in a deliciously soft and flavorful cookie perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup grated carrots
Coating
- 1/4 cup sugar (for rolling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt. This ensures that the spices and leavening agents are evenly distributed throughout the flour.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and brown sugar together until the mixture is smooth and fluffy, creating a light texture for the cookies.
- Add Egg and Carrots: Beat the large egg into the butter and sugar mixture until fully combined, then stir in the grated carrots to add moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture and mix until just combined to avoid overworking the dough and to keep the cookies tender.
- Shape and Coat: Roll the dough into 1-inch balls, then roll each ball in the sugar to coat evenly, giving the cookies their signature sweet, crunchy exterior.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, making sure to space them about 2 inches apart to allow for spreading while baking.
- Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges turn golden brown, indicating they are cooked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- You can substitute brown sugar with coconut sugar for a slightly different flavor.
- Ensure the butter is properly softened for smooth creaming with the sugar.
- For a stronger carrot flavor, you can increase the grated carrots to 3/4 cup, but the dough may be a bit wetter.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add 1/4 cup chopped walnuts or pecans for extra texture.
