Carrot Cake Cookies
I hope this comprehensive guide has inspired you to make these delicious and festive Carrot Cake Cookies! They’re a perfect way to enjoy the flavors of carrot cake in a fun and convenient cookie form.
Ingredients
Here’s a complete list of the ingredients you’ll need, with precise measurements:
For the Cookies:
- 1 cup salted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 1/2 cups finely grated fresh carrot (from about 6 medium carrots), patted dry
- 1 cup chopped toasted walnuts
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 pound powdered sugar
- 1 1/2 teaspoons vanilla extract
- Orange Jimmy sprinkles or chopped toasted walnuts for sprinkling.
Instructions
Let’s get baking! Here’s a detailed, step-by-step guide:
Part 1: Make the Cookies
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Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) with oven racks in the upper and lower thirds of the oven. Line 3 baking sheets with parchment paper; set aside.
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Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed until pale and creamy, about 3 minutes.
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Add Eggs and Vanilla: Add the eggs and vanilla extract. Beat until well combined, stopping to scrape the sides of the bowl as needed.
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Combine Dry Ingredients: In a medium bowl, whisk together the flour, cinnamon, ground ginger, baking powder, baking soda, and salt.
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Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the flour mixture to the butter mixture with the mixer on low speed. Beat until well combined, about 1 minute.
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Stir in Carrots and Walnuts: Stir in the finely grated carrots and chopped toasted walnuts until evenly distributed.
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Scoop Dough: Using a 1 3/4-inch cookie scoop (or a spoon), drop leveled spoonfuls (about 1 1/2 tablespoons each) of the dough onto the prepared baking sheets, spacing at least 2 inches apart.
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Bake: Bake 2 pans at a time, rotating halfway through cooking, until the cookies are lightly browned around the edges, 14 to 16 minutes total.
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Cool: Cool the cookies on the pans for 3 minutes. Transfer to a wire rack to cool completely, about 30 minutes. Repeat with the remaining cookies.
Part 2: Make the Frosting
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Beat Cream Cheese and Butter: While the cookies are cooling, make the frosting. In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat the softened cream cheese and softened butter on medium speed until smooth, about 3 minutes.
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Add Powdered Sugar and Vanilla: With the mixer on low speed, gradually add the powdered sugar and vanilla extract, beating until combined.
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Beat Until Fluffy: Increase the mixer speed to medium and beat until the frosting is light and fluffy, about 2 minutes.
Part 3: Frost and Decorate
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Frost Cookies: Once the cookies are completely cool, dollop a spoonful of frosting on the top of each cookie.
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Spread Frosting: Use a small offset spatula, the back of a spoon, or a knife to spread the frosting evenly over the top of each cookie.
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Decorate (Optional): Sprinkle with orange jimmy sprinkles or chopped toasted walnuts, if desired.
Serve and enjoy these delicious Carrot Cake Cookies!
Find it online: https://www.eatswithsoul.com/carrot-cake-cookies/