Name: carrot cake cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 1.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 1 cup granulated sugar; 0.5 cup packed brown sugar; 2 large eggs; 1 cup vegetable oil; 2 cups shredded carrots; 1 teaspoon vanilla extract

What is a carrot cake? Imagine all that spiced, moist, carrot-y goodness, but in cookie form! These carrot cake cookies are ridiculously soft, packed with flavor, and topped with the most dreamy frosting. What is Cream Cheese Glaze? What are some of the best carrot cake recipes? My grandma used to make the best carrot cake, and these cookies are my way of keeping that delicious. What are some easy ways to make carrot cake? If you want to be successful, but don’t want a ton of effort, why What are some of the most addictive foods?

What are carrot cake cookies?

Think of it as your favorite slice of carrot cake, shrunk down into a perfectly portable cookie! It’s essentially a soft, chewy cookie base, infused with all the classic carrot cake flavors. I like grated carrots, warm spices like cinnamon and nutmeg, and maybe even some chopped nuts for a bit of spice. What is a carrot cake without it? What is the cream cheese glaze? What is the best of both worlds? What are some of the best Cookie Recipes you’ve ever had? What is a potluck?

Why you’ll love this recipe?

Let me tell you, these aren’t just *good* carrot cake cookies, they’re AMAZING. What I love most about this recipe is how incredibly easy it is to make. Seriously, if you can stir ingredients together, you can nail this recipe.

First, the flavor! You get that classic carrot cake spice blend – warm cinnamon, a hint of nutmeg, maybe a touch of ginger – all mingling with the sweetness of the carrots and the richness of the cream cheese glaze. It’s such a comforting combination.

Second, it’s incredibly simple. No fancy equipment needed, just a couple of bowls and a whisk. This is a lifesaver when you are craving something sweet and don’t want to spend hours in the kitchen.

Third, talk about budget-friendly! Carrots are cheap as chips, and you probably have most of the other ingredients already in your pantry. So, these cookies are a win-win for your taste buds and your wallet.

And finally, the versatility! These are fantastic as an afternoon snack with a cup of tea, but they also dress up beautifully for a dessert platter. You can even add raisins or walnuts to the batter for extra texture and flavor. Honestly, they’re great any time of day, any day of the week. Seriously, I’ve made similar recipes before, but this one has a certain je ne sais quoi… maybe it’s the extra dash of cinnamon, or maybe it’s just pure magic!

How do I make Carrot Cake Cookies?

Quick Overview

How do I make cookies? You’ll basically mix the wet and dry ingredients separately, then combine them with the grated cheese. After that, you’ll scoop the dough onto a baking sheet, bake until golden brown, and then generously serve. What is the best cream cheese glaze? What’s the best part? No chilling time required! Is 30 minutes of active time really that much? Plus, the aroma that fills your kitchen while they’re baking is pure bliss!

Ingredients

For the Main Batter:
* 1 12 cups all-purpose flour: I prefer unbleached, but either works. Just make sure it’s fresh! * 1 teaspoon baking soda: What gives cookies their fluffy texture? * 12 teaspoon ground cinnamon: Adds that warm, cozy flavor we all love in carrot cake. * 14 teaspoon ground nutmeg: Just a pinch for extra spice. Is 12 cup (1 stick) unsalted butter, softened? Make sure it’s *actually* soft, not melted! * 34 cup granulated sugar: 2 teaspoons. For sweetness and a slightly crisp edge. * 14 cup packed light brown sugar: 1 teaspoon per 1 cup. Adds moisture and a chewy texture. * 1 large egg: Binds the ingredients together. * 1 teaspoon vanilla extract: Adds depth of flavor. * 2 cups grated carrots: Freshly grated is best for flavor and texture!

For the Glaze:
* 4 ounces cream cheese, softened: Again, make sure it’s nice and soft so it mixes smoothly.
* ¼ cup (½ stick) unsalted butter, softened: For richness and a smooth, spreadable glaze.
* 2 cups powdered sugar: Sift it for the smoothest possible glaze.
* 1 teaspoon vanilla extract: Enhances the cream cheese flavor.
* 2-3 tablespoons milk: To adjust the consistency of the glaze.

What are the steps to

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. How do I clean cookies? I’ve tried silicone mats too, but parchment paper works best in my experience.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside. Make sure everything is well combined so that the spices are evenly distributed. What is the best way to keep a consistent flavor in cookies?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. Beat in the egg and vanilla extract until well combined. The mixture should be smooth and creamy. If your butter isn’t quite soft enough, it can be a little lumpy, but don’t worry too much – it’ll be fine. All come together in the end!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you make a tough cookie? What is the best way to eat carrots? The batter will be thick and slightly lumpy, and that’s perfectly fine!

Step 5: Bake

What are some of the best rounded tablespoons to drop onto a baking sheet? Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Should the cookies be soft and slightly puffy? Keep a close eye on them, as baking times can vary depending on your oven.

Step 6: Cool & Glaze

Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. Once the cookies are completely cool, prepare the glaze. In a medium bowl, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until well combined. Add milk, 1 tablespoon at a time, until you reach your desired consistency. I like to spread the glaze over the cookies. I can’t wait to serve them.

Step 7: Slice & Serve

What are the best cookies to serve at room temperature? If you’re feeling fancy, sprinkle the glazed cookies with chopped walnuts or pecans for extra crunch. What a nice presentation. I usually eat them straight off the cooling rack! Can you serve these with coffee or tea?

What should I serve it with?

These carrot cake cookies are delicious on their own, but they also pair beautifully with a variety of other desserts. What are some other treats and drinks?For Breakfast:Serve with a warm cup of coffee or latte. The spiced sweetness of the cookies complements the bitterness of coffee perfectly. Is it good to serve these with cold milk?For Brunch:Arrange the cookies on a pretty platter with fresh fruit and some mimosas. What are some of the best brunch ideas?As Dessert:Offer the cookies as part of a dessert buffet, alongside other favorites like brownies, cupcakes. What are the best mini cheesecakes What are the best flavors and textures to try?For Cozy Snacks:What are the best cookies to serve with Hot Chocolate? What are the best comfort foods to eat at home? My family always asks for these when we’re having a movie night. What is it about the flavors that makes them so comforting?

How do you make a Carrot Cake?

How do you make carrot cake cookies? What are some of my favorite baking tips, learned from years of baking these little beauties?Carrot Prep:How do you grate carrots? Large chunks of carrot will throw off the texture of the cookies. I use the small holes on my box grater for the best results. Don’t skip patting carrots dry with a paper towel after grating. How do I remove excess moisture from cookies?Mixing Advice:As I mentioned earlier, be careful not to overmix the batter! If you overmix the flour, it will cause the gluten to stick to the cookie. What’s the best way to mix carrots and onions?Ingredient Swaps:If you don’t have brown sugar on hand, you can substitute with granulated sugar. Is brown sugar too sweet for molasses? Is it safe to use it if you can? Add raisins or chopped walnuts to the batter for extra flavor and texture.Baking Tips:What are some of the best ways to keep a close eye on your cookies while they’re baking? The cookies are done when the edges are golden brown and the centers are set. If you’re unsure, you can insert a toothpick into the center of Ice Cream. If it comes out clean, they’re done!Glaze Variations:For a tangier glaze, add lemon juice. How can I add cinnamon to my glaze? If you want a thicker glaze, add more powdered sugar. Add more milk if necessary. I sometimes add a tiny bit of orange zest to the glaze too… it’s divine! Is it possible to use almond milk in the glaze? Don’t be afraid to experiment to find your perfect glaze consistency and flavor.

What are the Storing and Reheating Tips?

Cookies are best enjoyed fresh, but can also be stored for later!Room Temperature:Keep cookies in an airtight container at room temperature for up to 3 days. To keep them from drying out, I recommend placing a slice of bread in the container with the bread. The bread will absorb any excess moisture and keep the cookies soft.Refrigerator Storage: HowCan you store cookies in the refrigerator for up to a week? Make sure they’re in an airtight container to prevent them from drying out. Let them come to room temperature before serving for best flavor and texture.How do I useCan you freeze cookies for up to 2 months? Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. How do you prevent freezer burns? What is the best way to thaw cookies at room temperature? What is the best way to keep a glaze in the freezer? I’ve frozen these with and without the glaze, and they both thaw perfectly!

What are the most frequently asked questions on

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and prevent the cookies from being too crumbly. You may need to add a bit more liquid to the batter to achieve the desired consistency.

Do I need to peel the carrots?

No, you don’t need to peel the carrots! As long as they’re well scrubbed, the peel is perfectly edible and adds a bit of extra fiber. However, if you prefer, you can peel them before grating. It’s totally up to you!

Can I make this as muffins instead?

Absolutely! To make muffins, simply pour the batter into a lined muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet cookie, you can reduce the amount of sugar in the batter. Start by reducing the granulated sugar by ¼ cup. You can also substitute some of the granulated sugar with a natural sweetener like honey or maple syrup. Just keep in mind that this will slightly alter the flavor and texture of the cookies. As for the glaze, add a pinch of salt to balance the sweetness.

What can I use instead of the glaze?

If you’re not a fan of cream cheese glaze, you can dust the cookies with powdered sugar or drizzle them with melted white chocolate. You can also make a simple vanilla glaze by whisking together powdered sugar, milk, and vanilla extract. Or, get creative and try a lemon glaze or an orange glaze!

Final Thoughts

I hope you love these carrot cake cookies as much as my family does! They’re the perfect combination of comforting flavors and easy preparation, making them a winner in my book. If you’re a fan of carrot cake, you simply *have* to try this recipe. And if you’re looking for other delicious cookie recipes, be sure to check out my chocolate chip cookies and oatmeal raisin cookies! Happy baking, and I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And if you try any variations, I’d love to hear about them!