Carrot Cake Cookies with Cream Cheese Frosting Recipe
Introduction
Carrot Cake Cookies combine the warm spices and moist texture of classic carrot cake into a convenient, handheld treat. With a creamy cream cheese frosting topping, these cookies are perfect for anytime you crave a deliciously spiced dessert.
Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup unsalted butter, softened (226g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup grated carrot (about 2 medium carrots, 90g)
- 1 cup old-fashioned rolled oats (80g)
- ½ cup finely chopped pecans (optional, 80g)
- 8 ounces cream cheese, room temperature (226g)
- ½ cup unsalted butter, softened (113g)
- 2 cups powdered sugar (240g)
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter with both sugars on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla extract, then beat until well combined. Scrape down the sides of the bowl.
- Step 4: With the mixer on low, gradually add the dry flour mixture and mix until almost combined. Stir in the grated carrots, oats, and pecans if using, mixing just until combined.
- Step 5: Scoop the dough into 1½ tablespoon-sized balls (about 35g each) and place them about 2 inches apart on the prepared baking sheets.
- Step 6: Bake for about 12 minutes or until the edges are golden brown. Centers will be soft; bake 2 to 3 minutes longer for a crisper cookie. Let cookies cool on the pan for a few minutes, then transfer to a wire rack to cool completely.
- Step 7: For the cream cheese frosting, beat the cream cheese and softened butter on medium speed until very smooth, about 1 minute. With the mixer on low, gradually add the powdered sugar. Scrape down the bowl, add vanilla extract, and beat on medium speed until fluffy, about 1 minute.
- Step 8: Spread the cream cheese frosting on top of each cooled cookie before serving.
Tips & Variations
- For a nut-free version, simply omit the pecans or substitute with sunflower seeds for crunch.
- Make sure carrots are finely grated to help the cookies stay moist without being too chunky.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
- Use aged cream cheese for a tangier frosting flavor.
Storage
Store the cookies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving for the best texture. You can also freeze the cookies without frosting for up to 2 months; thaw completely before frosting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies vegan or dairy-free?
You can substitute the butter and cream cheese with vegan alternatives and use a flax egg instead of a regular egg to make these cookies vegan and dairy-free.
How do I prevent the cream cheese frosting from melting?
Keep the cookies and frosting chilled until ready to serve and avoid leaving them out at room temperature for long periods. If frosting gets too soft, refrigerate the cookies briefly before serving.
PrintCarrot Cake Cookies with Cream Cheese Frosting Recipe
Delightfully moist and flavorful carrot cake cookies topped with a smooth and creamy cream cheese frosting. These cookies combine the warm spices and textures of a classic carrot cake with the ease and fun of a cookie, making them perfect for snacks, parties, or dessert.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2¼ cups all-purpose flour (270g)
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Cookie Ingredients
- 1 cup unsalted butter, softened (226g)
- 1 cup firmly packed light brown sugar (220g)
- ½ cup granulated sugar (100g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 cup grated carrot (about 2 medium carrots / 90g)
- 1 cup old-fashioned rolled oats (80g)
- ½ cup finely chopped pecans (optional) (80g)
Cream Cheese Frosting
- 8 ounces cream cheese, room temperature (226g)
- ½ cup unsalted butter, softened (113g)
- 2 cups powdered sugar (240g)
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, kosher salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined. Set aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with the paddle attachment, beat softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes.
- Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the creamed mixture, then beat until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
- Combine Dry Mix with Wet: Reduce mixer speed to low and slowly add the dry ingredients to the wet mixture. Mix until almost combined.
- Add Carrots, Oats, and Pecans: Stir in the grated carrots, rolled oats, and pecans (if using) on low speed until just combined to maintain texture.
- Shape Cookies: Scoop dough into 1½ tablespoon-sized balls (approximately 35g each) and place on prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for about 12 minutes or until edges turn golden brown. The centers should remain soft. For a crispier cookie, bake an additional 2 to 3 minutes. Allow cookies to cool on the pans for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Cream Cheese Frosting: In a clean large mixing bowl, beat room temperature cream cheese and softened butter on medium speed until very smooth, about 1 minute.
- Add Powdered Sugar and Vanilla: Gradually add powdered sugar to the cream cheese mixture on low speed. Scrape down the sides of the bowl, add vanilla extract, and beat on medium speed until fluffy, about 1 more minute.
- Frost Cookies: Once the cookies are completely cooled, spread the cream cheese frosting evenly on top of each cookie. Serve and enjoy.
Notes
- For softer cookies, avoid overbaking and keep the centers slightly underdone.
- The pecans are optional and can be omitted for a nut-free version or replaced with walnuts or other nuts.
- Ensure carrots are finely grated for even distribution and texture.
- Room temperature ingredients allow for better mixing and texture.
- Store cookies in an airtight container in the refrigerator to keep the frosting fresh.
Keywords: carrot cake cookies, cream cheese frosting, spiced cookies, oatmeal cookies, carrot dessert
