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Carrot Cake Cookies

I hope this comprehensive guide has inspired you to make these delicious and festive Carrot Cake Cookies! They’re a perfect way to enjoy the flavors of carrot cake in a fun and convenient cookie form.

Ingredients

Scale

Here’s a complete list of the ingredients you’ll need, with precise measurements:

For the Cookies:

  • 1 cup salted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups finely grated fresh carrot (from about 6 medium carrots), patted dry
  • 1 cup chopped toasted walnuts

For the Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 pound powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • Orange Jimmy sprinkles or chopped toasted walnuts for sprinkling.

Instructions

Let’s get baking! Here’s a detailed, step-by-step guide:

Part 1: Make the Cookies

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper; set aside.

  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes.

  3. Add Eggs and Vanilla: Add the eggs and vanilla extract. Beat until well combined, stopping to scrape the sides of the bowl as needed.

  4. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt.

  5. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the flour mixture to the butter mixture with the mixer on low speed. Beat until well combined, about 1 minute.

  6. Stir in Carrots and Walnuts: Stir in the finely grated carrots and chopped toasted walnuts until evenly distributed.

  7. Scoop Dough: Using a 1 3/4-inch cookie scoop (or a spoon), drop leveled spoonfuls (about 1 1/2 tablespoons each) of the dough onto the prepared baking sheets, spacing at least 2 inches apart.

  8. Bake: Bake 2 pans at a time, rotating halfway through cooking, until the cookies are lightly browned around the edges, 14 to 16 minutes total.

  9. Cool: Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.

Part 2: Make the Frosting

  1. Beat Cream Cheese and Butter: While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth, about 3 minutes.

  2. Add Powdered Sugar and Vanilla: With the mixer on low speed, gradually add the powdered sugar and vanilla extract, beating until combined.

  3. Beat Until Fluffy: Increase the mixer speed to medium and beat until the frosting is light and fluffy, about 2 minutes.

Part 3: Frost and Decorate

  1. Frost Cookies: Once the cookies are completely cool, dollop a spoonful of frosting on the top of each cookie.

  2. Spread Frosting: Use a small offset spatula, the back of a spoon, or a knife to spread the frosting evenly over the top of each cookie.

  3. Decorate (Optional): Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if desired.

Serve and enjoy these delicious Carrot Cake Cookies!

Find it online: https://www.eatswithsoul.com/carrot-cake-cookies/