Carrot Cake Cookies (Printable)

Soft, spiced cookies capturing classic carrot cake flavors with grated carrots, warm spices, and optional creamy frosting.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/4 cups all-purpose flour
02 - 1 tsp baking powder
03 - 1/2 tsp baking soda
04 - 1/2 tsp salt
05 - 1 tsp ground cinnamon
06 - 1/4 tsp ground ginger
07 - 1/4 tsp ground nutmeg

→ Wet Ingredients

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup light brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract

→ Add-ins

13 - 1 cup finely grated carrots (about 2 medium carrots)
14 - 1/2 cup rolled oats
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)

→ Cream Cheese Frosting (optional)

17 - 4 oz cream cheese, softened
18 - 2 tbsp unsalted butter, softened
19 - 1 cup powdered sugar
20 - 1/2 tsp vanilla extract

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until well blended.
03 - In a large bowl, beat butter, brown sugar, and granulated sugar together until creamy and light. Add the egg and vanilla, mixing until smooth and fully incorporated.
04 - Gradually stir in the dry ingredients until just combined. Do not overmix. Fold in grated carrots, oats, and any optional add-ins (nuts and/or raisins).
05 - Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing 2 inches apart to allow for spreading.
06 - Bake for 10-12 minutes, or until edges are lightly golden and centers are set. Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
07 - For the optional frosting: Beat cream cheese and butter until smooth and creamy. Add powdered sugar and vanilla, mixing until fluffy and well combined. Spread or pipe onto completely cooled cookies.

# Expert Tips:

01 -
  • They deliver all the comfort of carrot cake without the hour-long baking time
  • The texture is perfectly chewy with soft centers and crisp edges
  • You can frost them for dessert or leave them plain for breakfast
02 -
  • Overgrating the carrots makes them watery, so use the fine side of your box grater
  • Let the cookies cool completely before frosting or it will melt right off
03 -
  • Chill the dough for 30 minutes if your kitchen is warm to prevent spreading
  • Use a cookie scoop for uniform size and even baking

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