My Carrot Cake Cookies: spiced, soft, with creamy frosting!
Ingredients
Here’s what I use to make these Carrot Cake Cookies, clear and simple. This list is my guide for a batch of pure delight, with easy-to-find items. Let’s get baking!
For the Cookies:
- 1 cup salted butter, softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp. vanilla extract
- 2 ½ cups all-purpose flour
- 1 Tbsp. ground cinnamon
- ½ tsp. ground ginger
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- 2 ½ cups finely grated fresh carrot (from about 6 medium carrots), patted dry
- 1 cup chopped toasted walnuts
For the Frosting:
- 8 oz. cream cheese, softened
- ½ cup unsalted butter, softened
- 1 lb. powdered sugar
- 1 ½ tsp. vanilla extract
- Orange jimmy sprinkles or chopped toasted walnuts, for sprinkling
These amounts yield 24 perfect cookies—spiced and frosted. The 2 ½ cups carrots and 8 oz. cream cheese are my ideal mix. It’s a list that delivers big flavor.
The measurements are spot-on for the texture I love, with room to tweak. I can adjust for fewer—adapts effortlessly. This is my key to cookie magic!
Instructions
I start by preheating the oven to 350°F—lining 3 baking sheets with parchment, my prep is set with racks in upper and lower thirds. In a stand mixer with the paddle, I beat 1 cup salted butter, 1 cup light brown sugar, and ½ cup granulated sugar—3 minutes until creamy, my base glows. I add 2 eggs and 2 tsp. vanilla—beat until smooth, scraping the bowl, my wet mix blends.
In a medium bowl, I whisk 2 ½ cups flour, 1 Tbsp. cinnamon, ½ tsp. ginger, 1 tsp. baking powder, ½ tsp. baking soda, and ¼ tsp. salt—my dry mix is ready. I add it to the butter mixture on low—beat 1 minute, then stir in 2 ½ cups grated carrots and 1 cup walnuts, my dough forms. Using a 1 ¾-inch scoop, I drop dough onto sheets—space 2 inches apart, my cookies shape up.
I bake 2 pans at a time—14-16 minutes, rotating halfway, until edges brown, my cookies bake golden. I cool them 3 minutes on pans—transfer to a rack for 30 minutes, my batch rests. I repeat with the rest—my kitchen smells of spice, my excitement builds.
For the frosting, I beat 8 oz. cream cheese and ½ cup unsalted butter—3 minutes until smooth, my base fluffs. I add 1 lb. powdered sugar and 1 ½ tsp. vanilla on low—beat to combine, then medium for 2 minutes, my icing shines. I dollop frosting on cookies—spread and sprinkle with walnuts or jimmies, each one’s a delight that makes me smile.