Description
Chewy, warmly spiced Carrot Cake Cookies topped with smooth cream cheese frosting and chopped walnuts. Everything you love about carrot cake in the most irresistible handheld cookie form.
Ingredients
1/2 cup Unsalted Butter, softened
3/4 cup Brown Sugar, packed
2 Egg Yolks, room temperature
1 tsp Vanilla Extract
1/2 cup Fresh Carrots finely grated then dried to 1/3 cup
1 1/4 cups All-Purpose Flour
1 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1/4 tsp Ground Allspice
1/4 tsp Ground Ginger
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/4 tsp Salt
4 oz Full Fat Cream Cheese, softened
2 tbsp Unsalted Butter, softened
1 cup Powdered Sugar, sifted
Chopped Walnuts for topping
Instructions
1. Shred carrots on a box grater then pulse in a food processor until very fine bits.
2. Dry carrot bits on a plate using paper towels, pressing and repeating at least 5 times until moisture is almost gone. Reduce from 1/2 cup to 1/3 cup.
3. Whisk together flour, cinnamon, nutmeg, allspice, ginger, baking soda, baking powder, and salt. Set aside.
4. Cream butter and brown sugar on high speed for 2 to 3 minutes until pale and fluffy.
5. Add egg yolks and vanilla and beat on medium-high for 1 to 2 minutes until pale and fluffy.
6. Add dried carrots and mix on low until combined.
7. Add flour mixture and mix on low then medium until fully combined.
8. Scoop dough onto parchment lined baking sheets using a 2 tbsp cookie scoop.
9. Bake at 350°F for 10 to 12 minutes until edges are just set.
10. While still hot use a round cookie cutter to shape cookies into perfect circles.
11. Cool on tray 5 minutes then transfer to wire rack.
12. Beat butter until fluffy. Add cream cheese and mix until smooth. Sift in powdered sugar and beat until smooth.
13. Frost cooled cookies with cream cheese frosting and sprinkle with chopped walnuts.
Notes
Dry carrots thoroughly before adding to dough or cookies will be cakey.
Always weigh flour or use the spoon and level method.
Beat egg yolks into butter until genuinely pale and fluffy.
Use full fat cream cheese for the best frosting consistency.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 48mg
Keywords: carrot cake cookies, carrot cookies with cream cheese frosting, spring cookies, chewy carrot cake cookies