Carrot Cake Cookies with Drizzle (Printable Version)
Chewy spiced cookies with grated carrots, oats, and optional cream cheese glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup granulated sugar
10 - 1/2 cup packed brown sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1 cup finely grated carrots (about 2 medium carrots)
14 - 1/2 cup old-fashioned rolled oats
15 - 1/2 cup chopped walnuts or pecans (optional)
16 - 1/2 cup raisins (optional)
→ Cream Cheese Drizzle
17 - 2 ounces cream cheese, softened
18 - 1/2 cup powdered sugar
19 - 1 tablespoon milk
20 - 1/4 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl.
03 - Beat butter, granulated sugar, and brown sugar in a large bowl until creamy and fluffy, approximately 2-3 minutes.
04 - Mix in the egg and vanilla extract to the butter mixture until well combined.
05 - Gradually mix dry ingredients into the wet ingredients until just combined.
06 - Fold in grated carrots, oats, walnuts or pecans if using, and raisins if using.
07 - Drop dough onto prepared baking sheets using a tablespoon or small cookie scoop, spacing about 2 inches apart.
08 - Bake for 11-13 minutes until edges are golden and centers are set. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat cream cheese, powdered sugar, milk, and vanilla together until smooth. Drizzle over cooled cookies using a spoon or piping bag. Allow glaze to set before serving.
# Expert Advice:
01 -
- They capture all the spiced comfort of carrot cake but with the convenience of a cookie that's ready in under 15 minutes
- The texture is perfect, crisp at the edges but still soft and chewy in the middle
02 -
- Don't even think about using pre-shredded carrots from a bag, they're too dry and won't give you the right texture
- The cookies might look slightly underbaked when you take them out but they continue cooking on the hot baking sheet
03 -
- Use a kitchen scale to measure your flour, too much flour is the number one reason cookies turn out cakey instead of chewy
- Chill the dough for 30 minutes if your kitchen is particularly warm, this prevents excessive spreading in the oven