Carrot Cake Cookies with Cream Cheese Frosting Bliss
Delight in these Carrot Cake Cookies with Cream Cheese Frosting, embodying the flavors of traditional carrot cake in a soft, spiced cookie.
Equipment
- Mixing bowl
- - Stand mixer
- Cookie scoop
- Baking sheets
- Wire racks
Ingredients
For the Cookies
- 2 cups all-purpose flour substitute with gluten-free flour for gluten-free version
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped pecans optional decoration
For the Frosting
- 8 oz cream cheese softened
- 1/2 cup butter softened
- 3 cups powdered sugar
Instructions
Making the Cookies
- Preheat the oven to 350°F (175°C).
- Whisk together the all-purpose flour, baking soda, baking powder, salt, and spices in a bowl.
- Cream the softened unsalted butter, granulated sugar, and brown sugar in a stand mixer until smooth.
- Add in the egg and vanilla extract, mixing until well incorporated.
- Combine the flour mixture with the wet ingredients in two batches, mixing until just combined.
- Fold in the finely grated carrots gently with a spatula.
- Scoop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart.
- Bake for 11-12 minutes until they're set but still soft to the touch.
- Cool the cookies on the baking sheets for a few minutes before transferring them to wire racks.
Frosting the Cookies
- Beat the cream cheese and butter in a bowl until fluffy.
- Add vanilla and powdered sugar, mixing until smooth.
- Frost the cooled cookies generously and decorate with chopped pecans if desired.
Notes
Store cookies in an airtight container to maintain moisture. For longer storage, freeze un-frosted cookies for up to 2 months. Allow for proper cooling before frosting to avoid melting.