Description
Sweet memories bloom in these carrot cake cookies, blending classic dessert charm with handheld convenience. Warm spices and cream cheese frosting invite indulgence, promising a delightful twist on traditional carrot cake that will delight palates everywhere.
Ingredients
Scale
Primary Baking Ingredients:
- 1 cup (125 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar, packed
- 1 large egg
Spices and Leavening Agents:
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon vanilla extract
Mix-in Ingredients:
- 1 cup (100 g) grated carrots (about 2 medium carrots)
- ½ cup (50 g) chopped walnuts or pecans (optional)
- ½ cup (60 g) raisins (optional)
Cream Cheese Frosting (optional):
- 4 ounces (115 g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ teaspoon vanilla extract
- 1 cup (120 g) powdered sugar
Instructions
- Heat the oven to 350F (175C) and prepare baking sheets with parchment paper or silicone mats.
- Using an electric mixer, thoroughly cream butter with granulated and brown sugars until the mixture becomes pale and fluffy.
- Incorporate egg and vanilla extract into the butter mixture, mixing until fully integrated.
- In a separate bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- Slowly blend dry ingredients into the wet mixture, stirring until just combined to prevent overmixing.
- Delicately fold grated carrots, chopped nuts, and raisins into the cookie dough, distributing ingredients evenly.
- Drop rounded tablespoon-sized portions of dough onto prepared baking sheets, leaving approximately 2 inches between each cookie.
- Bake for 10-12 minutes, watching for golden edges and slightly set centers.
- Allow cookies to rest on baking sheet for 5 minutes, then transfer to a wire cooling rack.
- For cream cheese frosting, whip cream cheese, butter, and vanilla until smooth and creamy.
- Gradually integrate powdered sugar into the frosting, beating until achieving desired consistency.
- Optional: Create sandwich cookies by spreading frosting between two cooled cookie bases.
Notes
- Ensure carrots are finely grated to distribute evenly throughout the cookie dough and prevent large chunks.
- Use room temperature ingredients like butter and egg to create a smoother, more consistent mixing process.
- Swap out raisins for dried cranberries or chocolate chips for different flavor variations and texture.
- Reduce sugar content by using half applesauce or mashed banana to maintain moisture while cutting calories.
- Toast nuts before adding to enhance their nutty flavor and create a more complex taste profile.
- For gluten-free version, replace all-purpose flour with a cup-for-cup gluten-free flour blend.
- Chill dough for 30 minutes before baking to prevent excessive spreading and create thicker cookies.
- Store cookies in an airtight container with parchment paper between layers to maintain freshness for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 196
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg