Chewy Carrot Cake Cookies with Cream Cheese Frosting
Tender, warmly spiced carrot cake cookies with a thick layer of cream cheese frosting on top.
Makes24 (2 1/2-inch) cookies
Prep25 minutes
Cook12 minutes to 14 minutes
These carrot cake cookies are for the carrot cake lovers out there. Each soft, chewy bite is packed with warm spices, tender shreds of carrots, and notes of brown sugar — it’s just like a really good slice of carrot cake in cookie form. And because a great carrot cake (no matter what form it’s in) is incomplete without cream cheese frosting, I spread a thick blanket of rich cream cheese frosting on top. So, if you love carrot cake or cookies or both, you absolutely must try these cookies.
Can You Use Pre-Shredded Carrots to Make Carrot Cake Cookies?
No. I know pre-shredded carrots are really convenient, but they’re not the best choice for carrot cake cookies. They’re shredded much thicker than grated carrots and will be crunchy rather than soft in the baked cookies.
Instead, stick with whole peeled carrots, which you’ll grate on the largest holes of a box grater. It’ll take just a few minutes and your cookies will be a lot better for it.
Can You Make Carrot Cake Cookies Ahead of Time?
Yes! Not only can you make carrot cake cookies ahead of time, but you also have a few options.
If you want to get a little bit of a head-start, the cookies can be baked a day in advance and, once cooled, stored in an airtight container at room temperature. Then, make the frosting and frost cookies right before serving.
This cookie dough also freezes quite well. The dough can be made of time, formed into balls, and frozen directly on the baking sheet until solid. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to three months. Bake straight from the freezer, adding a couple minutes to the bake time.
Tips for Making the Softest, Chewiest Carrot Cake Cookies
- Use a mix of brown sugar and granulated sugar in the dough. Instead of relying solely on granulated sugar, this recipe calls for a mix of brown sugar (either light or dark will work) and granulated sugar. Not only does brown sugar boost the flavor of the cookies, but it also contains more moisture, which ups the chewy factor.
- Mix the dough just until the flour is incorporated. As a rule of thumb, mix just until the flour is incorporated and no white streaks remain — it should only take about 30 seconds.
- Don’t overbake your cookies. Too much time in the oven will dry out the cookies. Make sure to bake them just until the edges are set and starting to brown, 12 to 14 minutes total.
Carrot Cake Cookies Recipe
Tender, warmly spiced carrot cake cookies with a thick layer of cream cheese frosting on top.
Prep time 25 minutes
Cook time 12 minutes to 14 minutes
Makes 24 (2 1/2-inch) cookies
Nutritional Info
Ingredients
For the cookies
- 8 tablespoons
(1 stick) unsalted butter
- 2
large eggs
- 2 cups
all purpose flour
- 2 teaspoons
ground cinnamon
- 1/2 teaspoon
baking soda
- 1/4 teaspoon
grated fresh or ground nutmeg
- 2
medium carrots (about 6 ounces total)
- 1/2 cup
packed light or dark brown sugar
- 1/2 cup
granulated sugar
- 1/4 teaspoon
kosher salt
- 2 teaspoons
vanilla extract
For the frosting
- 3 ounces
cream cheese
- 3 tablespoons
unsalted butter
- 1 1/2 cups
powdered sugar
- 1 teaspoon
vanilla extract
- 1/8 teaspoon
kosher salt
Instructions
Make the cookies
Place 8 tablespoons unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place 2 large eggs on the counter. Let both sit at room temperature until the butter is softened.
Arrange 2 racks to divide the oven into thirds and heat the oven to 350ºF. Line 2 baking sheets with parchment paper or silicone baking mats.
Place 2 cups all-purpose flour, 2 teaspoons ground cinnamon, 1/2 teaspoon baking soda, and 1/4 teaspoon grated or ground nutmeg in a medium bowl and stir until combined. Peel and grate 2 medium carrots on the largest holes of a box grater over a clean kitchen towel or several layers of paper towel (about 1 cup).
Add 1/2 cup packed brown sugar, 1/2 cup granulated sugar, and 1/4 teaspoon kosher salt to the bowl of butter. Beat with the paddle attachment, starting on low speed and gradually increasing to medium speed, until lightened in color and fluffy, about 2 minutes total. Scrape down the sides of the bowl with a flexible spatula. Add the eggs, carrots, and 2 teaspoons vanilla extract and beat on medium speed until combined, about 30 seconds.
Add the flour mixture and beat on the lowest speed until just combined, about 20 seconds.
Scoop the dough out into 24 (level 2-tablespoon) portions, spacing them evenly apart, 12 on each baking sheet.
Bake for 7 minutes. Rotate the baking sheets between racks and from front to back. Bake until the edges are set and starting to brown, 5 to 7 minutes more. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the icing.
Make the frosting
Place 3 ounces cream cheese and 3 tablespoons unsalted butter in the bowl of a stand mixer (or a large bowl if using a handheld electric mixer). Let sit at room temperature until softened.
Add 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 1/8 teaspoon kosher salt. Beat with the paddle attachment, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes total.
Spread the frosting onto the cookies in an even layer (about 1 level tablespoon per cookie).
Recipe Notes
Make ahead: The dough can be made, formed into balls, and frozen directly on the baking sheet until solid. Store the frozen cookie dough balls in freezer zip-top bags or an airtight container for up to 3 months. Bake frozen, adding 1 to 2 minutes to the bake time.
Storage: Refrigerate frosted cookies in an airtight container for up to 3 days. Let sit at room temperature for 10 minutes before serving.