Carrot Cake Cookies with Cream Cheese Frosting are a delightful twist on the classic carrot cake, delivering all the flavors you love in a portable, cookie form. These cookies are soft, spiced, and perfectly sweet, topped with a rich and tangy cream cheese frosting. Whether you’re making them for a special occasion or simply to enjoy with a cup of tea, these cookies are sure to be a hit.
Ingredients:
For the Carrot Cake Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrot (about 2 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chopped pineapple (optional)
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside.
2. Prepare the Cookie Dough:
- Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add the Wet Ingredients: Beat in the egg and vanilla extract until well combined. Make sure to scrape down the sides of the bowl as needed.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed until just combined. Be careful not to overmix the dough.
- Add the Carrots and Mix-ins: Fold in the finely grated carrots. If using, also fold in the chopped nuts, raisins, or pineapple at this stage. These add-ins give the cookies additional texture and flavor, but they are optional.
3. Shape and Bake the Cookies:
- Shape the Dough: Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball slightly with the back of a spoon or your fingers.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, and the centers are set. The cookies will continue to firm up as they cool.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
- Beat the Cream Cheese and Butter: In a medium-sized bowl, beat the softened cream cheese and butter together using an electric mixer until smooth and creamy.
- Add the Sugar and Vanilla: Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Mix in the vanilla extract. Once all the sugar is added, increase the speed to medium and beat the frosting until light and fluffy.
5. Frost the Cookies:
- Once the cookies have completely cooled, use a spatula or a piping bag to spread or pipe a generous amount of cream cheese frosting on top of each cookie. If desired, garnish with additional chopped nuts, a sprinkle of cinnamon, or even a few carrot shreds for decoration.
6. Serve and Enjoy:
- These cookies are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to 5 days. Before serving, allow the cookies to come to room temperature, so the frosting softens.
Tips for Success:
- Grate the Carrots Finely: Finely grating the carrots ensures they blend seamlessly into the dough, contributing moisture and flavor without altering the texture of the cookies.
- Room Temperature Ingredients: Ensure the butter and cream cheese are fully softened to room temperature before mixing. This helps create a smooth, lump-free frosting and ensures the dough mixes evenly.
- Avoid Overmixing: Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can result in tougher cookies.
- Customize Your Mix-Ins: If you’re not a fan of raisins or nuts, feel free to omit them or replace them with your favorite add-ins. White chocolate chips, dried cranberries, or even shredded coconut could be delicious alternatives.
- Frosting Consistency: If the frosting is too thick, add a little milk (one tablespoon at a time) to reach your desired consistency. If it’s too thin, add more powdered sugar until it thickens.
Why You’ll Love These Carrot Cake Cookies:
Carrot Cake Cookies with Cream Cheese Frosting are a delightful treat that captures the essence of carrot cake in a smaller, portable form. They are perfect for those who love the flavors of carrot cake but want something a bit easier to make and share. The cookies are soft and spiced, with the optional add-ins of nuts, raisins, or pineapple providing additional texture and flavor. The cream cheese frosting is rich, creamy, and just the right amount of tangy sweetness, making these cookies truly irresistible.
Whether you’re making them for a special occasion or just because, these Carrot Cake Cookies are sure to become a favorite in your baking repertoire. Enjoy them with a cup of tea, coffee, or as a sweet treat at any time of the day!
