Oh my goodness, let me tell you about these carrot cake cookies! They’re like a warm hug in cookie form—soft, chewy, and bursting with that delightful blend of spices and sweetness that makes traditional carrot cake so loved. I remember the first time I baked them; the smell of cinnamon and freshly grated carrots wafting through the kitchen was pure magic! I whipped up a batch for a family gathering, and they disappeared faster than I could say “carrot cake cookies recipe.” Trust me, these little gems are bound to bring joy to any occasion, whether it’s a cozy night in or a lively get-together with friends. You’re going to love them!
Ingredients for Carrot Cake Cookies Recipe
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
How to Prepare Carrot Cake Cookies
Preheat the Oven
First things first, we need to preheat that oven! Set it to 350°F (175°C). This step is super important because it ensures your cookies bake evenly and turn out just right. Trust me, you don’t want any surprises with soggy centers!
Prepare the Dry Ingredients
In a medium bowl, combine 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Whisk them together until well blended. This mix is the foundation, so give it a good stir to get everything evenly distributed!
Cream the Butter and Sugars
Now, grab another bowl and cream together 1/2 cup of softened unsalted butter with 1/2 cup of brown sugar and 1/4 cup of granulated sugar. Use a hand mixer or a spatula to mix until it’s light and fluffy—this should take about 2-3 minutes. The fluffier it is, the better your cookies will be!
Combine Wet Ingredients
Next, add in 1 large egg and 1 teaspoon of vanilla extract to your butter-sugar mix. Mix it all together really well until it’s smooth. This is where the magic starts to happen!
Mix Dry and Wet Ingredients
Gradually add your dry ingredients to the wet mixture, stirring gently. You don’t want to overmix, just combine until you see no floury bits. Now fold in 1 cup of grated carrots, and if you’re feeling adventurous, toss in 1/2 cup of chopped walnuts and 1/2 cup of raisins for some extra flavor and texture!
Shape and Bake Cookies
Using a spoon, drop generous spoonfuls of dough onto a lined baking sheet, giving them some space to spread out. Bake those beauties in the preheated oven for about 10-12 minutes or until the edges are lightly golden and the centers look set. Yum!
Cooling the Cookies
Once they’re out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling step is crucial because it allows the cookies to firm up and achieve that perfect chewy texture. I know it’s hard to wait, but trust me, it’s worth it!
Tips for Success with Carrot Cake Cookies Recipe
Here are some of my favorite tips to ensure your carrot cake cookies turn out absolutely perfect! First, if you want thicker cookies, chill the dough for about 30 minutes before baking—this helps them keep their shape. Also, don’t skip the step of creaming the butter and sugars well; it really makes a difference in texture! If you love a little extra flavor, feel free to add a pinch of nutmeg or some shredded coconut. And remember, every oven is different, so keep an eye on those cookies as they bake to avoid overcooking. Happy baking!
Nutritional Information Disclaimer
Just a little note about the nutritional information—these values can vary depending on the ingredients and brands you choose. On average, each carrot cake cookie contains about 150 calories, with 8g of sugar and 2g of protein. Keep in mind that if you swap out any ingredients or add extra goodies, the nutritional content will change. Always consider your specific choices for the best results!
FAQ Section
Can I substitute ingredients in the carrot cake cookies recipe?
Absolutely! One of the great things about baking is that you can often make substitutions based on what you have on hand. For example, you can use coconut sugar instead of brown sugar for a deeper flavor, or swap in whole wheat flour for all-purpose flour if you’re looking for a healthier option. Just keep in mind that different ingredients may slightly alter the texture and taste of your cookies, so it’s fun to experiment and see what you like best!
How should I store carrot cake cookies?
To keep your carrot cake cookies fresh and delicious, store them in an airtight container at room temperature. They should last about 3-5 days—if they last that long! If you want to maintain that delightful chewiness, it’s best to avoid refrigeration, as that can dry them out. You can also place a slice of bread in the container to help keep them moist!
Can I freeze carrot cake cookies?
Yes, you can definitely freeze these carrot cake cookies! Just let them cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once they’re firm, transfer them to a freezer-safe bag or container. They can last in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them overnight in the fridge or let them sit at room temperature for a bit. Easy peasy!
Why You’ll Love This Carrot Cake Cookies Recipe
- Quick to make—perfect for when you need a sweet treat in a hurry!
- Delightfully packed with flavor, combining spices and sweetness in every bite.
- Soft and chewy texture that reminds you of classic carrot cake.
- Healthier dessert option with the goodness of carrots and nuts.
- Versatile—add your favorite mix-ins like coconut or chocolate chips!
- Great for sharing at gatherings or enjoying as a cozy snack at home.
For more delicious recipes, check out our all recipes page!
Additionally, if you’re interested in the health benefits of carrots, you can read more about it here.
Print
Carrot Cake Cookies Recipe: 7 Reasons You’ll Adore Them
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delicious recipe for carrot cake cookies that combines the flavors of traditional carrot cake into a soft and chewy cookie.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, cream together butter, brown sugar, and granulated sugar.
- Add the egg and vanilla to the butter mixture, and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- Fold in grated carrots, walnuts, and raisins.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10-12 minutes or until edges are lightly golden.
- Allow cookies to cool on a wire rack.
Notes
- Store cookies in an airtight container.
- For a cream cheese frosting, mix cream cheese with powdered sugar and vanilla.
- Chill the dough for 30 minutes for thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: carrot cake cookies recipe