Name: Irresistible Carrot Cake Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 rac{3}{4} cups (219 g) all-purpose flour; 1 teaspoon baking soda; rac{1}{2} teaspoon baking powder; rac{1}{2} teaspoon kosher salt; 1 rac{1}{2} teaspoons ground cinnamon; rac{1}{4} teaspoon ground nutmeg; rac{1}{4} teaspoon ground ginger; rac{1}{2} cup (1 stick / 113 g) unsalted butter, (melted, slightly cooled); rac{3}{4} cup (150 g) light brown sugar, (packed); rac{1}{4} cup (50 g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup grated carrots

These carrot cake cookies are a delightful twist on a beloved classic, offering all the warm spices and moist texture of a traditional carrot cake in a convenient, bite-sized form. The first time I made these, I was surprised by how quickly they came together, yet delivered such a complex flavor profile, especially with the addition of the brown sugar ermine frosting. Crafted for those who appreciate homemade treats, this carrot cake cookies recipe is perfect for sharing at gatherings or enjoying as a comforting dessert. The combination of tender cookies and silky frosting truly elevates the experience.

⏱ Time: 45 min

👥 Servings: 24 cookies

📊 Level: Medium

🥗 13 ingredients

Irresistible Carrot Cake Cookies

Carrot Cake Cookies: master these soft, spiced cookies with a creamy brown sugar ermine frosting. A delightful twist on a classic dessert, perfect for any occasion.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 rac{3}{4} cups (219 g) all-purpose flour
1 teaspoon baking soda
rac{1}{2} teaspoon baking powder
rac{1}{2} teaspoon kosher salt
1 rac{1}{2} teaspoons ground cinnamon
rac{1}{4} teaspoon ground nutmeg
rac{1}{4} teaspoon ground ginger
rac{1}{2} cup (1 stick / 113 g) unsalted butter, (melted, slightly cooled)
rac{3}{4} cup (150 g) light brown sugar, (packed)
rac{1}{4} cup (50 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots

Method

Preheat oven to 3500F (1750C). Line two large baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, kosher salt, cinnamon, nutmeg, and ginger until well combined.
In a large bowl, whisk together melted butter, light brown sugar, and granulated sugar until smooth. Add the egg and vanilla extract to the bowl and whisk for 30 seconds until fully combined.
Stir in the 1 cup of grated carrots until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with brown sugar ermine frosting (recipe not provided).

Notes

– For the softest cookies, avoid overmixing the dough once the flour is added. Mix just until combined.
– Ensure your butter is only slightly cooled, not hot, when adding to the sugars to prevent melting the sugar crystals too quickly.
– If your ermine frosting seems too thin, refrigerate it for 15-20 minutes to firm up slightly before whipping again.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the softest cookies, avoid overmixing the dough once the flour is added. Mix just until combined.
Ensure your butter is only slightly cooled, not hot, when adding to the sugars to prevent melting the sugar crystals too quickly.
If your ermine frosting seems too thin, refrigerate it for 15-20 minutes to firm up slightly before whipping again.

These carrot cake cookies are sure to become a new favorite in your baking repertoire. Enjoy the process and the delicious results!