Why You’ll Love This Recipe
Carrot cake cookies offer all the flavors of the classic cake but in a much easier-to-make, hand-held form. They’re soft and chewy on the inside with the perfect hint of cinnamon, nutmeg, and ginger that will transport you to cozy, fall days, no matter the season. The optional additions of walnuts and raisins bring extra texture and sweetness, making every bite a little more indulgent. Plus, they come together quickly and are perfect for sharing at gatherings or enjoying as a sweet snack throughout the week.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup grated carrots (about 1 medium carrot)
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the grated carrots, walnuts, and raisins (if using).
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Servings and Timing
- Servings: 18 cookies
- Prep Time: 10 minutes
- Cooking Time: 12 minutes
- Total Time: 22 minutes
Variations
- Add-ins: Experiment with different mix-ins such as shredded coconut, chocolate chips, or chopped pecans for added flavor and texture.
- Glaze: Drizzle with cream cheese glaze for an extra touch of indulgence reminiscent of carrot cake frosting.
- Spices: Feel free to adjust the spices to your taste. Add more cinnamon or nutmeg if you love those flavors or skip the ginger for a more subtle taste.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 4-5 days.
- Freezing: You can freeze the dough by rolling it into balls and storing them in a freezer-safe bag. When you’re ready to bake, simply place them on a baking sheet and bake from frozen, adding an extra 1-2 minutes to the baking time.
- Reheating: If you prefer warm cookies, you can pop them in the microwave for 10-15 seconds or heat them in a 300°F (150°C) oven for a few minutes.
FAQs
1. Can I use salted butter in this recipe?
It’s best to use unsalted butter as the recipe already contains salt. If you only have salted butter, reduce the amount of salt in the recipe.
2. How do I make these cookies healthier?
To make these cookies healthier, you can substitute whole wheat flour for all-purpose flour and use coconut sugar or maple syrup in place of granulated sugar. You can also omit the raisins or walnuts for a lighter option.
3. Can I leave out the raisins and walnuts?
Yes, you can absolutely leave out the raisins and walnuts if you prefer a simpler cookie. The carrot cake flavor will still shine through.
4. What type of flour is best for this recipe?
All-purpose flour works best in this recipe as it gives the cookies a tender and chewy texture. If you use a different type of flour, the texture might change.
5. Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer will work just fine. Cream the butter and sugars until light and fluffy and continue with the recipe as directed.
6. How can I tell when these cookies are done?
The cookies are done when the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Can I add other spices?
Absolutely! If you love spices, you can add a pinch of allspice, cloves, or even a bit of cardamom to customize the flavor to your liking.
8. Can I use pre-grated carrots?
Yes, pre-grated carrots are fine to use, but make sure they’re fresh and not dried out for the best texture.
9. How do I prevent the cookies from spreading too much?
Ensure your dough is not too warm before baking, and don’t skip chilling the dough if it’s too soft. This will help the cookies keep their shape as they bake.
10. Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or an egg replacer if you prefer an egg-free version.
Conclusion
Carrot cake cookies are a delightful and easy-to-make treat that’s perfect for satisfying your sweet tooth. With the warm spices of cinnamon, nutmeg, and ginger, along with the natural sweetness of carrots, these cookies are a refreshing twist on the classic carrot cake. Whether you enjoy them with or without raisins and walnuts, these soft, chewy cookies are bound to become a new favorite in your baking repertoire.
Print
Carrot Cake Cookies
- Total Time: 22 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These delicious carrot cake cookies combine the comforting flavors of traditional carrot cake into a soft, chewy, and portable treat. Perfect for snacking or sharing at gatherings, they feature warm spices like cinnamon, nutmeg, and ginger, with optional additions of walnuts and raisins. A quick and easy dessert that’s sure to become a favorite!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup grated carrots (about 1 medium carrot)
- 1/4 cup chopped walnuts (optional)
- 1/4 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the grated carrots, walnuts, and raisins (if using).
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and a toothpick inserted comes out clean.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store the cookies in an airtight container for up to 4-5 days.
- Freeze the dough by rolling it into balls and storing them in a freezer-safe bag. Bake from frozen with an additional 1-2 minutes of baking time.
- Add shredded coconut or chocolate chips for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
