Description
Carrot cake cookies are a delightful twist on the classic dessert, combining the warm flavors of cinnamon and nutmeg with the sweetness of grated carrots. Each soft, chewy cookie is topped with a luscious cream cheese frosting, making them perfect for cozy afternoons or festive gatherings. Easy to make and irresistibly delicious, these cookies are an ideal treat for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 cup grated carrots (about 2 medium)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until light and fluffy.
- Beat in the egg until fully incorporated; then fold in grated carrots (and nuts if using).
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets about 2 inches apart.
- Bake for 12-15 minutes until edges are golden; allow to cool slightly before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 105
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg
Keywords: For added sweetness, consider mixing in raisins or crushed pineapple. Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.