Irresistible Carrot Cake Cookies with Cream Cheese Frosting
Delight in these Carrot Cake Cookies with Cream Cheese Frosting, blending nostalgia and innovation in a bite-sized treat.
Equipment
- Mixing bowl
- electric hand mixer
- Cookie scoop
- Baking sheets
- Parchment paper
Ingredients
For the Batter
- 2 cups all-purpose flour This forms the base for your cookies, giving them structure.
- 1 teaspoon baking soda Helps the cookies rise and become fluffy.
- 1 teaspoon baking powder Adds extra leavening for an airy texture.
- 1/2 teaspoon salt Enhances the flavors and balances sweetness.
- 1 teaspoon ground cinnamon Infuses warmth and sweetness reminiscent of traditional carrot cake.
- 1/2 teaspoon ground ginger Offers a zesty kick that complements the sweetness.
- 1/2 teaspoon ground nutmeg Adds depth with its earthy undertones.
- 1/2 cup unsalted butter Brings richness and helps in achieving a chewy texture.
- 1/2 cup granulated sugar Sweetens the cookie for a delightful bite.
- 1/2 cup light brown sugar Adds moisture and a hint of caramel flavor.
- 1 large egg Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract Introduces a warm flavor that enhances sweetness.
- 2 cups finely grated carrots Packed with flavor, they keep the cookies moist and add nutrition.
For the Cream Cheese Frosting
- 8 oz cream cheese Provides a rich, tangy base for the frosting.
- 1/2 cup unsalted butter Creates a smooth and creamy consistency for spreading.
- 4 cups powdered sugar Sweetens the frosting and gives it a light, fluffy texture.
- 1 teaspoon vanilla extract Adds a lovely flavor that complements the cream cheese.
For the Topping
- 1/2 cup chopped pecans Optional, but adds a delightful crunch and nutty flavor.
Instructions
How to Make Carrot Cake Cookies
- Preheat your oven to 350°F (175°C). Line two 18 by 13-inch baking sheets with parchment paper.
- In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg for about 20 seconds.
- In a large mixing bowl, blend the softened butter, granulated sugar, and brown sugar until creamy, about 2-3 minutes until light and fluffy.
- Blend in the large egg and vanilla extract, mixing until fully combined.
- Add half of the flour mixture to your buttery mix and stir gently until just combined. Then, fold in finely grated carrots before gradually adding the remaining flour until mixed.
- Using a medium 1 1/2 tablespoon cookie scoop, drop the dough onto your prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake one sheet at a time for about 11-12 minutes until they are set but still soft. Let them cool on the baking sheet for several minutes before transferring them to a wire rack.
- In another mixing bowl, whip together the cream cheese, softened butter, powdered sugar, and vanilla on low speed until blended, then increase to high speed for several minutes until light and fluffy.
- Once the cookies are completely cool, frost them with the cream cheese frosting.
- Optional: Sprinkle chopped pecans on top for a delightful crunch!
Notes
For best results, frost your cookies after cooling completely and store in an airtight container.