Carrot Cake Cookies

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!

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 185

Author Lily Ernst

Ingredients

Cookies

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 tsp ground cinnamon
1/2 tsp baking soda
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
4 oz (half package) cream cheese softened
1/4 tsp vanilla extract
chocolate mini eggs sprinkles or finely chopped nuts for topping (optional)

Instructions

Cookies

Preheat oven to 350F and line 2 baking sheets with parchment paper or non-stick silicone mats.
In a large bowl, cream together the butter, granulated sugar, and brown sugar.
1/2 cup (114g) unsalted butter, 1/2 cup (100g) lightly packed brown sugar, 1/4 cup (50g) granulated sugar
Mix in the egg and vanilla extract.
1 large egg, 1 tsp vanilla extract
Add in the flour, cinnamon, baking soda, and salt. Stir until almost combined.
1 & 1/4 cups (156g) all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/4 tsp salt
Fold in the grated carrots and shredded coconut until mixed in evenly.
1 cup grated carrots, 1/2 cup unsweetened shredded coconut
Using a medium cookie scoop or tablespoon, drop rounded cookie dough onto the prepared baking sheets.
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.

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.
2 cups powdered sugar, 1/4 cup unsalted butter, 4 oz (half package) cream cheese, 1/4 tsp vanilla extract

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.

Nutrition