Carrot Cake Cookies recipe

These carrot cake cookies are delicious with four spices and shredded carrot! Decorate cookies with cream cheese frosting for added decadence. 

– 3 cups all-purpose flour spooned & leveled (375 grams) – 1 teaspoon baking soda – ½ teaspoon baking powder – ½ teaspoon salt – 2 teaspoons ground cinnamon – ½ teaspoon ground ginger – ½ teaspoon ground nutmeg – ¼ teaspoon ground clove – 1 cup unsalted butter softened (230 grams; 2 sticks)

Ingredient

– 1 cup packed light brown sugar (200 grams) – ½ cup granulated sugar (100 grams) – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 ½ cups lightly packed freshly grated carrots (150 grams) – Cream cheese frosting optional

Direction

Mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. In a stand mixer with the paddle attachment or a large basin with a handheld mixer

1

Add eggs and vanilla extract one at a time and mix until combined, scraping basin. Mix dry ingredients just till combined. Mix freshly grated carrots into cookie dough slowly.

2

Refrigerate the cookie dough for 2 hours after sealing. After the dough is practically cold, preheat the oven to 350°F (180°C). Cover three large baking sheets with parchment or silicone.

3

Remove 1.5 tablespoons of cookie dough from the fridge and place on baking sheets. Leave space between cookie dough balls.

4

Bake 11–14 minutes until the edges are lightly golden brown and the tops set. Transfer the cookies to a wire rack to complete cooling after 5–10 minutes on the baking sheet.

5

Also See: 

The best white cake recipe