Description
Delightfully soft and moist carrot cake cookies topped with a luscious almond-scented cream cheese frosting. These cookies combine the warm spices of cinnamon, nutmeg, and cloves with grated carrots for a classic carrot cake flavor in a convenient cookie form, perfect for snacks, parties, or dessert.
Ingredients
Scale
For the Carrot Cake Cookies
- 1 cup salted butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup freshly grated carrots
For the Almond-Scented Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 3 Tablespoons salted butter (softened)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 Tablespoon milk
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for about 3 minutes until fully combined and fluffy.
- Add Eggs: Add the eggs to the creamed mixture and continue mixing until well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
- Incorporate Dry Ingredients into Wet: Gradually add the flour mixture into the wet ingredients on low speed. Mix just until combined to avoid overmixing and tough cookies.
- Fold in Carrots: Gently fold the freshly grated carrots into the thick cookie dough until evenly distributed.
- Scoop Dough on Sheets: Using a standard cookie scoop (about 2 tablespoons), drop dough portions onto the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes or until the tops look set and the edges turn a golden brown. Avoid over-baking to keep the cookies moist.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the cookie sheets before frosting.
- Prepare Frosting: In a medium bowl, use an electric hand mixer on low speed to cream together the softened cream cheese and butter until fluffy and smooth.
- Add Flavor and Powdered Sugar: Mix in the almond extract, vanilla extract, and milk. Gradually add the powdered sugar, mixing slowly until the frosting is creamy and well combined.
- Frost Cookies: Once the cookies are completely cool, spread a few tablespoons of the cream cheese frosting on each cookie. Serve and enjoy!
Notes
- Be careful not to overmix the dough as it can make the cookies dense and tough.
- Make sure cookies are completely cooled before frosting to prevent the frosting from melting.
- You can store the cookies in an airtight container in the refrigerator for up to 5 days.
- Allow refrigerated cookies to come to room temperature before serving for best flavor.
