Description

Carrot Cake Cookies are a delightful fusion of soft, chewy cookies and the beloved flavors of classic carrot cake. Each bite bursts with warm spices like cinnamon and nutmeg, sweet grated carrots, and an optional drizzle of creamy frosting. Perfect for any occasion, these cookies evoke nostalgia and promise to satisfy cookie lovers everywhere.

Ingredients

Scale

1 cup all-purpose flour
1 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 brown sugar, packed
1/4 cup granulated sugar
1 large egg
1 cup grated carrots (approximately 2 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
Cream cheese frosting (optional)

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until well combined.
In a separate bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy (about three minutes).
Beat in the egg until fully incorporated, then fold in the grated carrots and nuts if using.
Gradually add the dry mixture to the wet ingredients until just combined; avoid overmixing.
Drop tablespoon-sized portions onto the prepared baking sheets about two inches apart. Bake for 10 to 12 minutes or until edges are lightly golden. Let cool before adding cream cheese frosting if desired.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 8g
Sodium: 70mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 0.5g
Protein: 1g
Cholesterol: 20mg

Keywords: For added flavor variations, mix in raisins or shredded coconut. For a tropical twist, substitute butter with coconut oil. Letting your cookie dough rest for about 30 minutes before baking will enhance flavors.