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Carrot Cake Cookies

Delicious cookies that encapsulate the flavors of classic carrot cake with a crispy edge and chewy center.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened Ensure butter is at room temperature.
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 large eggs At room temperature for better mixing.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
Mix-ins
  • 2 cups shredded carrots Freshly grated for best flavor.
  • 1/2 cup chopped walnuts or pecans Optional.
  • 1/2 cup raisins or currants Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Then, add the eggs and vanilla extract, mixing until well combined.
  3. In another bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the shredded carrots, and add chopped walnuts or pecans and raisins or currants if desired.
Baking
  1. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes, until the edges are golden brown and the centers are set.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. To freeze, place in a freezer-safe bag or container for up to three months.