Carrot Cake Cookies
You know I love carrot cake in any shape or form. From the OG cake to bread to cupcakes to now cookies! Yeah, that's right, carrot cake cookies are so good, moist, chewy and delicious, one bite and you'll wonder why you've never made them before!
Servings: 24 servings
Ingredients
- 2 ¾ cup flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- 1 cup butter room temperature (should still be slightly firm)
- ¾ cup sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla
- 2 large eggs
- 1 ½ cups finely grated carrots about 4 medium carrots
Cream Cheese Frosting
- 4 tablespoons butter
- 2 ounces cream cheese softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 4-6 tablespoons milk as needed
Instructions
The Cookies
- Preheat oven to 350 degrees. Very lightly grease a baking sheet or (better yet) line with a nonstick baking mat.
- In a medium bowl whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl combine butter and sugars and mix for 2-3 minutes until light and fluffy.
- Mix in vanilla and eggs, then stir in grated carrots.
- Stir dry ingredients into wet ingredients until just incorporated and there are no more streaks of flour) don't over-mix.
- Drop spoonfuls of cookie batter (I used a large cookie scoop, about 2 tablespoons) onto prepared baking sheet at least 2-3 inches apart.
- Bake in preheated oven for 10-12 minutes until edges begin to brown and tops look dry. Allow to cool on baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.
The Frosting
- While cookies are cooling, prepare the frosting. In a small sauce pan melt the butter over medium-low heat. Once melted, stir over the heat for 2-4 minutes longer until color changes from pale yellow to deep golden-brown. Remove from heat.
- In a large bowl combine cream cheese and browned butter and mix well.
- Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and milk 1 tablespoon at a time until desired consistency is reached (should be fluffy and easily spreadable).
- Frost completely cooled cookies. Store in airtight container at room temperature up to 5 days.
Notes
Carrots - be sure to use fresh carrots and grate them yourself. Pre-shredded carrots are too dry and will not have enough moisture for your cookie batter.
Room temperature butter - "room temperature" does not meet completely softened, it should be still somewhat firm to the touch. Using butter that is too warm will cause your cookies to spread too much.
Nutrition
Calories: 188kcal | Carbohydrates: 41g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 154mg | Potassium: 74mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1180IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
