Carrot Cake Cookies

No ratings yet

Soft, chewy carrot cake cookie topped with cream cheese frosting and chopped walnuts. These Carrot Cake Cookies are out of this world delicious!

Prep Time15

Cook Time12

Cooling Time30

Total Time57

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 245kcal

Author: Julie Evink

Ingredients

Carrot Cake Cookies

2 ½ cups all-purpose flour
1 Tablespoon cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground ginger
1 cup unsalted butter softened
1 cup granulated sugar
½ cup brown sugar
2 large eggs room temperature
1 teaspoon vanilla extract
2 ½ cups grated carrots about six medium carrots
½ cup chopped toasted walnuts optional

Cream Cheese Frosting

1 cup butter softened
½ cup cream cheese softened
1 pound powdered sugar
2 teaspoons vanilla extract

Topping

½ cup chopped walnuts

Instructions

Carrot Cake Cookies

Preheat the oven to 350 degrees Fahrenheit. Line 2 sheet pans with parchment paper and set them aside.
In a medium mixing bowl whisk together the flour, cinnamon, baking soda, baking powder, salt, and ginger and set it aside.
In the bowl of your stand mixer or a different bowl with a hand mixer, cream the butter, granulated sugar, and brown sugar until it's light and fluffy. Add in the eggs one at a time, then the vanilla extract.
Slowly add the flour mixture to the creamed mixture while mixing on low speed just until it's incorporated. Mix in the carrots and walnuts.
Scoop the cookie dough onto the lined sheet pans, spacing the cookies out.
Bake the cookies for 12 to 15 minutes in preheated oven at 350 degrees Fahrenheit or until the edges are golden brown. Allow the cookies to cool on the sheet pan. Repeat with the remaining cookie dough.

Frosting:

In a medium sized bowl with hand mixer or in the bowl of your mixer, beat the butter and cream cheese until it's light and fluffy.
Mix in the powdered sugar and vanilla extract until well combined.

Assembly:

Spread the frosting over the completely cooled cookies.
Sprinkle the chopped walnuts on the edges of the frosted cookies.

Notes

STORAGE

FRIDGE: Store these easy cookies in an airtight container in the refrigerator for up to five days.

FREEZER: These cookies do freeze well. Store them in an airtight container or Ziplock freezer bag for up to 2 months. You can also freeze the cookie dough balls and then bake them a few at a time whenever you want them. It’s the perfect way to always have a freshly baked cookie.

Nutrition