Carrot Cake Cookies Recipe
These soft and delicious carrot cake cookies are perfect for beginners! They combine the best flavors of carrot cake into an easy-to-make cookie form. With simple ingredients like cinnamon, grated carrots, and a touch of vanilla, you'll have a batch of warm, chewy cookies in no time.
Ingredients
- 1½ cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Ground cinnamon
- ¼ tsp Ground nutmeg
- 1 cup Grated carrots
- ½ cup Brown sugar
- ¼ cup Granulated sugar
- ½ cup Butter (softened)
- 1 large Egg
- 1 tsp Vanilla extract
Instructions
- Preheat the Oven and Prepare the Baking SheetsPreheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.
- Mix the Dry IngredientsIn a medium bowl, whisk together 1 ½ cups of flour, 1 tsp of baking soda, 1 tsp of ground cinnamon, and ¼ tsp of ground nutmeg.
- Cream the Wet IngredientsIn a large bowl, cream together ½ cup of softened butter, ½ cup of brown sugar, and ¼ cup of granulated sugar until light and fluffy. Add in 1 large egg and 1 tsp of vanilla extract, mixing until smooth.
- Combine Wet and Dry IngredientsGradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the Grated CarrotsGently fold in 1 cup of grated carrots until evenly distributed throughout the dough.
- Scoop and BakeUse a spoon or cookie scoop to place dollops of dough on the prepared baking sheet, about 2 inches apart. Bake in the preheated oven for 12-15 minutes or until the edges are golden brown.
- Cool and ServeRemove the cookies from the oven and let them cool on a wire rack. Serve and enjoy!
Notes
- Chill the dough for 30 minutes if it’s too sticky. This makes it easier to scoop.
- You can freeze the dough or baked cookies for up to 3 months.
- For a variation, try adding raisins, chopped walnuts, or shredded coconut to the dough for extra flavor and texture.