Description
These Perfect Carrot Cake Cookies combine the warm spices and moist texture of a classic carrot cake into a convenient, handheld cookie form. Packed with grated carrots, cinnamon, nutmeg, and optional walnuts and raisins, these cookies offer a delightful balance of sweet and spice, perfect for an afternoon snack or dessert.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat the large egg and vanilla extract into the butter and sugar mixture until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing just until fully combined to avoid overworking the dough.
- Incorporate Carrots and Mix-ins: Gently fold in the grated carrots along with optional chopped walnuts and raisins to add texture and flavor.
- Form Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are lightly golden and the centers are set.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
Notes
- For added moisture and flavor, you can substitute some of the butter with applesauce.
- Walnuts and raisins are optional but add a nice texture and natural sweetness.
- Ensure carrots are finely grated for even distribution and to maintain a tender crumb.
- Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
