Description
These Perfect Carrot Cake Cookies combine the warm, spiced flavors of classic carrot cake with the convenience of a cookie. Soft, moist, and packed with grated carrots, cinnamon, nutmeg, and optional walnuts and raisins, they make a delightful treat for any occasion. Easy to prepare and bake, these cookies deliver all the deliciousness of carrot cake in a handheld form.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This will evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully incorporated, adding moisture and flavor to the dough.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet butter mixture, mixing well until all the flour mixture is fully incorporated and the dough forms.
- Fold in Carrots and Optional Add-ins: Stir in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the dough.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers are set.
- Cool Cookies: Remove from oven and let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For added texture and flavor, you can toast the walnuts before adding them.
- If you prefer a sweeter cookie, increase the granulated sugar by 2 tablespoons.
- To make the cookies vegan, substitute the butter with plant-based margarine and the egg with a flax or chia egg.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Make sure to grate the carrots finely to help them blend well into the cookie dough.
