Description
Carrot Cake Shortbread Cookies blend the beloved flavors of carrot cake with the buttery richness of shortbread. These delightful treats are not only easy to make but also deliver a satisfying crunch and a warm, spiced aroma that fills your kitchen. Perfect for any occasion or as a cozy snack, these cookies will quickly become a favorite among family and friends. Enjoy them with a steaming cup of tea or coffee for an indulgent experience.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup unsalted butter (room temperature)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup shredded carrots
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a bowl, beat the butter, brown sugar, and granulated sugar together until fluffy.
- In another bowl, combine flour, cinnamon, nutmeg, and salt; gradually mix into the butter mixture until combined.
- Fold in shredded carrots and nuts if using.
- Drop rounded tablespoons of dough onto prepared sheets about two inches apart.
- Bake for 12-15 minutes until edges are golden; cool on sheets for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 cookie
- Calories: 155
- Sugar: 7g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: - Chill the dough for an hour before baking for extra crispness. - Customize by adding raisins or a hint of orange zest for added flavor. - For gluten-free options, substitute regular flour with a gluten-free blend.