Everybody knows that if a recipe has carrots in it, it's officially considered healthy, even if that recipe is for cookies. Look, we don't make the rules (although we do make the cookies, because we like cookies). If you're looking for a sweet springtime snack, these Carrot Cake Cookies are it. Start with a simple sugar cookie, add carrots and pecans, then top with a delicious cream cheese frosting.
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Even better, these Carrot Cake Cookies are perfect for your Easter celebration. They're easy to make, fun to decorate, and best of all, really, really good.
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If you want your cookies to turn out a little more carrot cake-like, add some ground ginger. You can also mix in up to a cup raisins. If you like, you can top the cookies with some candied ginger or chopped pecans, too.
How To Make Carrot Cake Cookies
Start by preheating your oven to 350°F. Combine the butter and both sugars and use a stand mixer or hand mixer to beat the butter and sugar mixture on medium speed. You'll need to scrape the bowl often; mix until creamy. Add the eggs and vanilla and mix again until everything comes together.
Next, combine the dry ingredients (flour, baking soda, cinnamon and salt) into a medium bowl and stir together. Then add the flour mixture to the wet ingredients and beat on low speed. Once the cookie dough is well mixed, stir in the grated carrots and chopped pecans.
Use a tablespoon or cookie scoop to drop the dough onto cookie sheets which have either been greased or covered with parchment paper.
Bake the cookies for a total time of 11-13 minutes or until they are lightly browned around the edges. Once the carrot cake cookies are done, place them on a wire rack to cool.
Combine the powdered sugar, butter, cream cheese and vanilla in a large bowl. Mix at medium speed until the frosting is smooth and creamy. Each cooled cookie will take about two teaspoons of the frosting; reserve some of the frosting if you want to add more decoration to the top of the cookies. You can use the food coloring to green and orange frosting, scoop the frosting into bags and then pipe carrot designs on each cookie.
Store the carrot cake cookies in an airtight container in the refrigerator for up to four days.
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Carrot Cake Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 2 cups grated carrots
- 1 cup chopped pecans
For the Frosting
- 4 cups powdered sugar
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 1/2 tsp vanilla extract
- green and orange food coloring
Instructions
- Start by preheating your oven to 350°F. Combine the butter and both sugars and use a stand mixer or hand mixer to beat the butter and sugar mixture on medium speed. You'll need to scrape the bowl often; mix until creamy. Add the eggs and vanilla and mix again until everything comes together.
- Next, combine the dry ingredients (flour, baking soda, cinnamon and salt) into a medium bowl and stir together. Then add the flour mixture to the wet ingredients and beat on low speed. Once the cookie dough is well mixed, stir in the grated carrots and chopped pecans.
- Use a tablespoon or cookie scoop to drop the dough onto cookie sheets which have either been greased or covered with parchment paper.
- Combine the powdered sugar, butter, cream cheese and vanilla in a large bowl. Mix at medium speed until the frosting is smooth and creamy. Each cooled cookie will take about two teaspoons of the frosting; reserve some of the frosting if you want to add more decoration to the top of the cookies. You can use the food coloring to green and orange frosting, scoop the frosting into bags and then pipe carrot designs on each cookie.
