These carrot cake cookies are carrot cake in cookie form!
Prep Time15 minutesmins
Cook Time12 minutesmins
Total Time27 minutesmins
Servings: 24
Ingredients
Cookies
1cupunsalted buttersoftened to room temperature
½cupgranulated sugar
½cuplight brown sugar
2eggs
3teaspoonsvanilla extract
2 ½cupall-purpose flour
½teaspoonbaking soda
½teaspoonbaking powder
2teaspoonscinnamon
½teaspoonsalt
2 ½cupsfinely shredded carrot2 medium carrots
1/2cupchopped pecanswalnuts, or raisins - optional
Icing
½cupunsalted buttersoftened to room temperature
8ouncescream cheesesoftened to room temperature
4cupspowdered sugar
½teaspoonvanilla extract
1Tablespoonmilkadjust based on how thick you want your icing
Instructions
Bake Cookies
Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper or a silicone baking mat. Set aside.
Use a food processor, box grater, or mandolin to finely grate the carrots. If using a food processor you can put the carrots in with the steel blade and pulse to pulverize them instead of shredding them.
2 ½ cups finely shredded carrot
If you are using nuts finely chop them.
1/2 cup chopped pecans
In a large bowl, use an electric mixer on medium speed to beat together the butter, white sugar, and brown sugar until light and fluffy.
1 cup unsalted butter, ½ cup granulated sugar, ½ cup light brown sugar
Add the eggs and vanilla and continue beating until fully incorporated.
3 teaspoons vanilla extract, 2 eggs
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
2 ½ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons cinnamon, ½ teaspoon salt
Carefully add the flour mixture to the wet mixture until fully mixed.
Put the mixer on low and add the grated carrots. If you want to add pecans, walnuts, or raisins, add ½ cup now. Continue mixing until fully incorporated.
Using a cookie scoop to scoop dough into tablespoon-sized dough balls and drop them onto the prepared baking sheet about two inches apart. The dough will be more thick and moist than most cookie doughs.
Bake for 10-12 minutes or until they are cooked through and brown on the bottom.
Allow them to cool completely before icing.
Frost Cookies
Adjust the amount of milk to make the icing thick for spreading or thin for drizzling.
1 Tablespoon milk
In a large bowl, use an electric mixer to combine the butter and cream cheese.
½ cup unsalted butter, 8 ounces cream cheese
Carefully add the powdered sugar, 1 cup at a time until it is fully mixed in.
4 cups powdered sugar
Add the vanilla and milk. If you want to drizzle the frosting add more milk for a thinner consistency.
½ teaspoon vanilla extract
You can also add food coloring and pipe carrot design onto the baked cookies.
Notes
If you want crispier carrot cookies, replace the 1/2 teaspoon of baking powder with baking soda.
Use parchment paper on the baking sheets for best results.
The carrots need to be FINELY shredded. Don't try to use pre-bagged julienned carrots, they aren't fine enough.
If you are planning to just drizzle these with like a glaze you can cut the frosting recipe in half.