Carrot Cake Cookies combine the flavors of traditional carrot cake with the portability and ease of a cookie. These soft, spiced cookies are studded with shredded carrots, raisins, and nuts, and topped with a simple cream cheese glaze for the perfect finishing touch. Here’s how to make them:
Ingredients:
For the Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots (about 2 medium carrots)
- 1/2 cup old-fashioned rolled oats
- 1/2 cup raisins (optional)
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon milk (adjust for desired consistency)
Instructions:
1. Prepare the Oven and Baking Sheet:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. Cream the Butter and Sugars:
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add the Wet Ingredients:
- Beat in the egg and vanilla extract until fully combined.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Add the Carrots and Mix-Ins:
- Stir in the grated carrots, oats, raisins, and chopped nuts (if using). Mix until evenly distributed.
7. Scoop the Cookie Dough:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake the Cookies:
- Bake for 10-12 minutes, or until the edges are lightly golden and the center is set. The cookies will be soft but will firm up as they cool.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Make the Cream Cheese Glaze:
- While the cookies are cooling, make the glaze. In a small bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add powdered sugar, one tablespoon at a time, until fully combined.
- Stir in the vanilla extract and milk, adding more milk if necessary to reach a smooth, drizzle-able consistency.
10. Glaze the Cookies:
- Once the cookies are completely cool, drizzle the cream cheese glaze over the top of each cookie using a spoon or a piping bag for more control.
11. Serve:
- Let the glaze set for a few minutes before serving. Enjoy your soft, spiced Carrot Cake Cookies!
Tips:
- For Extra Moisture: If you want even softer cookies, you can add 1/4 cup of unsweetened applesauce or finely grated zucchini.
- Storage: Store these cookies in an airtight container at room temperature for 3-4 days. You can also refrigerate them for up to a week.
- Freezing: These cookies freeze well! Freeze them in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. To serve, thaw them at room temperature and glaze when ready to eat.
These Carrot Cake Cookies bring all the delicious flavors of carrot cake in a portable, easy-to-eat form. The cream cheese glaze on top makes them extra special! Enjoy!