Carrot Cake Cookies
If you love the moist, spiced goodness of carrot cake but want a more portable option, carrot cake cookies are the answer! These delicious treats are soft, chewy, and topped with cream cheese frosting, making them a perfect snack or dessert. With the warm flavors of cinnamon and nutmeg combined with the sweetness of carrots and nuts, these cookies are sure to please everyone. Let’s dive into the recipe and bring this delightful twist to life!
Ingredients
Here is the list of ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup grated carrots
– 1/2 cup chopped walnuts
– 1/2 cup raisins (optional)
– 1 cup cream cheese frosting (for topping)
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, and cooking time is around 12-15 minutes.
Nutritional Value
Each cookie (approximately 1 cookie) contains about 180 calories, 8g fat, 25g carbohydrates, 2g protein, and 1g fiber. This is based on a serving size of one cookie.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, cream the softened butter with brown and granulated sugars until fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually incorporate the dry ingredients into the wet mixture.
6. Fold in the grated carrots, chopped walnuts, and raisins if using.
7. Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
8. Bake for 12-15 minutes or until the edges are golden brown.
9. Allow cookies to cool on a wire rack.
10. Once cool, top with cream cheese frosting.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, using applesauce instead of butter can reduce calories and fat. Feel free to swap walnuts for pecans or omit nuts entirely for a nut-free version.
Serving and Pairings
These cookies are delightful on their own but pair wonderfully with a cup of coffee or tea. Serve them at gatherings, or pack them as a tasty treat for lunchboxes.
Storage and Reheating
Store these cookies in an airtight container at room temperature for up to one week. You can freeze the unbaked dough for up to three months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not grating the carrots finely enough can result in uneven texture.
- Using too much flour can make cookies dry; measure accurately.
- Underbaking can cause cookies to be too soft; ensure edges are golden.
- Forgetting to cream the butter and sugars properly affects texture.
Helpful Tips
- Use fresh carrots for the best flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Add a pinch of ginger for extra spice.
- Let cookies cool completely before frosting.
FAQs
Can I use gluten-free flour for these cookies?
Yes, you can substitute all-purpose flour with a gluten-free blend. Just ensure it contains xanthan gum for proper texture.
How do I make the frosting?
To make cream cheese frosting, beat together 8 oz of cream cheese, 1/4 cup of butter, 2 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough a day in advance and refrigerate it or freeze it for later baking.
What can I add to the cookies for extra flavor?
Consider adding coconut flakes or chocolate chips for a delicious twist on the classic recipe.
How should I store leftover cookies?
Store them in an airtight container at room temperature for up to one week or freeze for longer storage.
Conclusion
Carrot cake cookies are a delightful fusion of flavor and texture that bring the beloved cake into cookie form. Their soft, chewy consistency, combined with the rich cream cheese frosting, makes them an irresistible treat. Perfect for sharing or enjoying alone, these cookies are sure to become a favorite in your dessert repertoire.
Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins optional
- 1 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 with brown and granulated sugars until fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the grated carrots, chopped walnuts, and raisins if using.
- Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are golden brown.
- Allow cookies to cool on a wire rack.
- Once cool, top with cream cheese frosting.
