Carrot Cake Cookies
Indulge in the scrumptious world of carrot cake cookies, where the classic flavors of cinnamon, nutmeg, and carrots come together in a delightful treat. These cookies are soft, chewy, and topped with a creamy frosting that perfectly complements the spiced base. Ideal for any occasion, these carrot cake cookies will surely impress your family and friends. Let’s dive into the recipe and create these mouthwatering cookies together!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/3 cup chopped walnuts (optional)
- 1/2 cup cream cheese frosting (for topping)
Servings and Cooking Time
This recipe yields approximately 12 cookies. Preparation time is about 15 minutes, and baking time is 12-15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 150 calories, 7g fat, 20g carbohydrates, 1g protein, and 1g fiber.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the grated carrots and chopped walnuts, if using.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely before frosting.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace granulated sugar for a natural sweetener. Use dairy-free butter and cream cheese for a vegan version.
Serving and Pairings
These carrot cake cookies pair wonderfully with a cup of coffee or tea. They are perfect for potlucks, dessert trays, or simply as a sweet afternoon snack.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can also be frozen for up to 3 months. To reheat, place them in a preheated oven at 350°F (175°C) for about 5 minutes.
Cooking Mistakes
- Using too much flour can make cookies dry; measure accurately.
- Don’t overmix the dough, as it may result in tough cookies.
- Allow cookies to cool before frosting to prevent melting.
- Always preheat your oven for even baking.
- Using fresh carrots is key; avoid canned for best results.
Helpful Tips
- Grate carrots finely for better texture.
- Experiment with spices for a unique flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Top with nuts for added crunch.
FAQs
Can I make these cookies gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour. Ensure that all other ingredients are also gluten-free.
How do I store leftover cookies?
Store leftover cookies in an airtight container at room temperature for up to a week or freeze them for longer storage.
Can I add raisins to the cookies?
Absolutely! Raisins can be added for added sweetness and texture. About 1/2 cup should suffice.
How can I make these cookies more flavorful?
Consider adding a teaspoon of ginger or cloves for extra depth of flavor, or experiment with different nuts.
What can I use instead of cream cheese frosting?
You can use a simple vanilla glaze or buttercream as an alternative to cream cheese frosting.
Conclusion
Carrot cake cookies are a delightful twist on a classic dessert, combining the best flavors of carrot cake into a chewy, delectable cookie. Perfect for any occasion, they are simple to make and sure to impress. Enjoy baking and sharing these treats with loved ones!
Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- 1/3 cup chopped walnuts optional
- 1/2 cup cream cheese frosting for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in the grated carrots and chopped walnuts, if using.
- Drop spoonfuls of the dough onto a lined baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely before frosting.