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Carrot Cake Cookies


  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 10 min
  • Total Time: 30 minutes
  • Yield: about 21 cookies

Description

These carrot cake cookies are soft and tender, perfectly spiced, and topped with a heavenly cream cheese frosting. They taste like your favorite carrot cake but in an easy-to-serve and easy-to-make cookie!


Ingredients

COOKIE

  • 1/2 cup (114g) unsalted butter, softened
  • 1/2 cup (100g) lightly packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 & 1/4 cups (156g) all-purpose flour
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup grated carrots (about 1 large)
  • 1/2 cup unsweetened shredded coconut (chopped walnuts/pecans, raisins, or a combination of any 2 up to 1 cup works too)

FROSTING

  • 2 cups powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1/2 package (4 oz) cream cheese, softened
  • 1/4 tsp vanilla extract
  • chocolate mini eggs, sprinkles or finely chopped nuts for topping (optional)

Instructions

  1. Preheat oven to 350F and line 2 baking sheets with parchment paper or non-stick silicone mats.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar. Mix in the egg and vanilla extract.
  3. Add in the flour, cinnamon, baking soda, and salt. Stir until almost combined.
  4. Fold in the grated carrots and shredded coconut until mixed in evenly.
  5. Using a medium cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets.
  6. Bake at 350F for 10-12 minutes or until edges are golden brown. Let cool on baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
  7. To make the frosting: Beat the powdered sugar, butter, cream cheese, and vanilla until smooth and creamy. Spread about 2 teaspoons on top of each cookie and top as desired.

Notes

How to store:

Place the cookies in an airtight container and store them in the fridge for up to 5 days. If you need to stack the cookies, chill each layer until the surface of the frosting is smooth then place a sheet of wax paper in between each layer to prevent the cookies from sticking.

How to freeze:

Place the cookies on a baking sheet and place them in the freezer until frozen solid. Transfer the frozen cookies to a freezer-friendly container and lay a sheet of wax paper in between each layer. Store in the freezer for up to 3 months. When ready to serve, place the cookies on a plate uncovered and thaw on the counter for one hour.

  • Category: dessert
  • Method: bake
  • Cuisine: American

Keywords: carrot cake cookie recipe, carrot cake cookies, cream cheese frosting

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