Carrot Cake Cookies

If you’re a fan of carrot cake (and let’s be real, who isn’t?), then you are going to fall head over heels for these Carrot Cake Cookies. Imagine all the warm, comforting spices of carrot cake, but in the form of a soft, chewy cookie. Yes, you read that right! With just the right amount of sweetness, a hint of cinnamon, and those little pops of carrot goodness, these cookies are perfect for satisfying your sweet tooth without the fuss of a cake. Plus, they make your kitchen smell like heaven! Trust me, you’ll want to keep these in your baking rotation.

Why You’ll Love Carrot Cake Cookies

These cookies are more than just a treat; they’re a hug in cookie form. Here’s why they’ll become your new favorite snack:

• A Twist on Classic Carrot Cake: They have all the flavor of carrot cake—cinnamon, nutmeg, and carrots—but in a convenient, cookie-sized package. It’s like you’re eating cake, but with your hands!
• Soft and Chewy: The perfect balance of soft, chewy goodness in every bite. You won’t want to stop at just one (or two, or three…).
• Quick and Easy: No need for layers of frosting or complicated steps. These cookies come together in just a few simple steps, and the result is always delicious.
• Great for Sharing: These cookies are perfect for gifting, bringing to a potluck, or sharing with family and friends. Everyone will ask you for the recipe, I promise.
• Customizable: Feel free to mix in your favorite add-ins like chopped walnuts, raisins, or even a little coconut for extra flavor and texture.

Ingredients

Here’s what you need to bring these delightful cookies to life:

All-Purpose Flour: The base of your cookie dough. It gives the cookies structure while keeping them soft and chewy.
Baking Soda: Helps the cookies rise and stay soft in the middle.
Cinnamon: The warm, comforting spice that’s a must-have in carrot cake.
Nutmeg: Adds that perfect hint of spice and depth to the flavor.
Salt: Just a pinch to balance out all the sweetness.
Butter: Adds richness and moisture to your cookies. Use unsalted for better control of the flavor.
Brown Sugar: Brings the right amount of sweetness and a little extra depth of flavor.
Egg: Helps bind the dough together and gives the cookies that lovely chewy texture.
Vanilla Extract: For that sweet, aromatic flavor that makes everything come together.
Carrots: Grated finely so they mix seamlessly into the dough. The star of the show!
Oats: For a chewy texture and a bit of heartiness that makes these cookies feel extra special.
Chopped Walnuts or Raisins (Optional): These are optional but add a nice crunch and additional flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Ready to make some magic happen? Let’s dive in:

1. Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy clean-up.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This should take about 3 minutes.

4. Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined.

5. Incorporate Carrots and Oats: Stir in the grated carrots and oats. If you’re using walnuts or raisins, now’s the time to mix them in.

6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

7. Scoop the Dough: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.

8. Bake and Cool: Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings: 18
Calories per serving: 160

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

How to Serve Carrot Cake Cookies

These cookies are so versatile, they can be served in a variety of ways:

• With a Glass of Milk: There’s nothing like a warm cookie paired with a cold glass of milk. It’s the ultimate comfort food combo!
• For a Snack: Pack a few of these cookies in your lunchbox for a quick and satisfying snack.
• At a Gathering: These cookies are perfect for sharing at family gatherings, potlucks, or holiday parties.
• With a Cup of Tea or Coffee: Enjoy these cookies with your afternoon tea or coffee for a cozy pick-me-up.

Additional Tips

• Make Ahead: You can prepare the dough in advance and store it in the fridge for up to 24 hours. Just scoop the dough onto a baking sheet and bake when you’re ready.
• Swap the Add-ins: Feel free to get creative with add-ins! Try chopped pecans, shredded coconut, or even a handful of mini chocolate chips for a twist.
• Storage: Store your cookies in an airtight container at room temperature for up to a week. If they last that long, of course!
• Freeze the Dough: You can freeze the cookie dough balls for up to 3 months. When you’re ready, just bake them directly from the freezer—no need to thaw!

FAQ Section

Q1: Can I make these cookies gluten-free?
A1: Yes! Use a gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free.

Q2: Can I use pre-grated carrots?
A2: Absolutely! Just make sure they’re finely grated, or your cookies might have too much texture.

Q3: Can I freeze the baked cookies?
A3: Yes! You can freeze the baked cookies in an airtight container for up to 3 months. Just thaw and enjoy when you’re ready for a sweet treat!

Q4: Can I make these cookies without nuts or raisins?
A4: Of course! Feel free to skip the nuts and raisins. These cookies are delicious with or without them.

Q5: How do I know when the cookies are done?
A5: The cookies should be lightly golden around the edges but still soft in the center. They’ll firm up as they cool.

Q6: Can I use white sugar instead of brown sugar?
A6: You can, but brown sugar adds a deeper, molasses-like flavor that’s key to the taste of these cookies. I recommend using brown sugar for the best results.

Q7: Can I use a hand mixer instead of a stand mixer?
A7: Yes, a hand mixer will work just fine for this recipe. Just be sure not to overmix!

Q8: Can I add cream cheese frosting to these cookies?
A8: Yes! If you want to take these cookies to the next level, a light swirl of cream cheese frosting would make them even more indulgent.

Q9: Can I make these cookies without eggs?
A9: Yes, you can use an egg substitute like flaxseed meal or chia seeds mixed with water as a binder.

Q10: Can I double the recipe?
A10: Absolutely! Double the ingredients if you need more cookies for sharing (or for yourself, no judgment).

Conclusion

And there you have it—your perfect batch of Carrot Cake Cookies! These little treats are bursting with flavor, full of cozy spices, and perfectly soft and chewy. Whether you’re making them for a holiday gathering, a simple afternoon snack, or just to indulge in something sweet, these cookies are sure to become a favorite. Happy baking, and enjoy every delicious bite!

Print