Description
These Carrot Cake Cookies are a delightful twist on the classic carrot cake, offering all the delicious flavors in a portable, bite-sized treat. Soft, chewy, and full of warm spices, these cookies are packed with shredded carrots, walnuts, and raisins, making them a comforting dessert perfect for any occasion.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded carrots
- ½ cup chopped walnuts (optional)
- ½ cup raisins (optional)
- ½ cup rolled oats
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
Step 3: Cream the Butter and Sugar
- In a separate large bowl, beat together softened butter and brown sugar until light and fluffy, about 2-3 minutes.
Step 4: Add the Wet Ingredients
- Beat in the egg and vanilla extract, mixing until fully combined.
Step 5: Combine with Dry Ingredients
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Fold in the Add-ins
- Stir in the shredded carrots, walnuts, raisins, and oats until evenly distributed throughout the dough.
Step 7: Scoop the Dough
- Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 8: Bake
- Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 9: Serve
- Enjoy these soft, chewy carrot cake cookies with a glass of milk or your favorite beverage!
Notes
- Use Fresh Carrots – Freshly shredded carrots provide the best texture and moisture for these cookies. Avoid using pre-shredded carrots as they may be drier.
- Don’t Overmix – Be sure to mix just until combined when adding the dry ingredients to the wet ingredients to prevent tough cookies.
- Check the Baking Time – The cookies should be golden around the edges and set in the middle. For a softer texture, avoid overbaking them.
- Chill Dough for Softer Cookies – If the dough feels too soft, let it chill in the fridge for 15-30 minutes before scooping and baking to help with shaping.
- Nuts and Raisins – If you don’t like walnuts, you can substitute them with pecans, almonds, or leave them out. Similarly, swap raisins for dried cranberries, currants, or chopped dates.
- Add Moisture – If you want the cookies to be extra moist or cake-like, consider adding a tablespoon or two of milk to the dough.
- Storage Tip – To keep the cookies extra soft, you can store them in an airtight container and refrigerate them for up to a week.
- Freezing Tip – These cookies freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
- Add a Frosting Twist – For a more indulgent treat, top these cookies with cream cheese frosting to give them that classic carrot cake flair.
- For Extra Crunch – Add a handful of unsweetened shredded coconut for a tropical twist and extra texture.
