Carrot Cake Cookies are a delightful twist on the classic carrot cake, offering all the cozy flavors in a bite-sized treat. These cookies combine the sweetness of carrots with the richness of cream cheese frosting and the crunch of pecans, creating a dessert that is sure to please both kids and adults alike.
Ingredients:
- 1 cup Butter (Sweet Cream Salted)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 2 Eggs
- 1 teaspoon Vanilla
- 3 cups All-Purpose Flour
- 2 1/4 teaspoons Cinnamon
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups grated or chopped raw Carrots
- The Best Cream Cheese Frosting
- 1 cup chopped Pecans
Directions:
- Grate and chop 2 cups Raw Carrots.
- In a large bowl, cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla.
- Mix in cinnamon, baking powder, baking soda, and salt until well combined.
- Add flour and mix until the dough is formed.
- Stir in 2 cups of carrots until evenly distributed.
- Preheat the oven to 375 degrees Fahrenheit.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake the cookies for 13-15 minutes or until golden brown around the edges.
- Allow the cookies to cool completely.
- Frost the cooled cookies with The Best Cream Cheese Frosting.
- Apply chopped Pecans around the edges of the cookies for an added crunch and flavor.
Tips:
- Ensure that the carrots are finely grated or chopped to distribute them evenly throughout the cookie dough.
- Don’t overmix the dough once the flour is added to avoid dense cookies.
- Keep an eye on the cookies while baking to prevent them from overbrowning.
- Allow the cookies to cool completely before frosting to prevent the frosting from melting.
Conclusion:
Carrot Cake Cookies offer a delightful way to enjoy the flavors of carrot cake in a convenient, handheld treat. With a soft, cake-like texture, warm spices, and a creamy frosting finish, these cookies are perfect for any occasion, from casual gatherings to special celebrations. Enjoy the cozy flavors and irresistible charm of these delightful cookies with friends and family.
- Can I use pre-shredded carrots instead of grating/chopping raw carrots?
Pre-shredded carrots can be used in this recipe, but they may affect the texture and moisture content of the cookies. Freshly grated or chopped raw carrots tend to impart a more vibrant flavor and moistness to the cookies compared to pre-shredded carrots, which might be drier. However, if convenience is a priority, pre-shredded carrots can still work well in the recipe. Just ensure they are finely chopped or shredded for even distribution in the cookie dough. - Can I make the cookie dough ahead of time and refrigerate it before baking?
Yes, you can prepare the cookie dough ahead of time and refrigerate it before baking. Chilling the dough can actually enhance the flavor and texture of the cookies by allowing the flavors to meld together and preventing excessive spreading during baking. Simply wrap the cookie dough tightly in plastic wrap or store it in an airtight container and refrigerate for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 15-30 minutes to soften slightly before scooping and baking as directed. - Can I freeze the baked cookies?
Yes, these carrot cake cookies freeze well, making them a convenient make-ahead option for busy schedules or future cravings. Once the cookies have cooled completely, arrange them in a single layer on a baking sheet and place them in the freezer until they are firm. Then transfer the frozen cookies to an airtight container or freezer bag, placing parchment paper between layers to prevent sticking. Properly stored, the cookies can be frozen for up to 2-3 months. To thaw, simply remove the desired number of cookies from the freezer and let them sit at room temperature for about 30 minutes to an hour before serving. - Can I substitute the pecans with other nuts or omit them entirely?
Absolutely! The addition of pecans adds a delightful crunch and nutty flavor to these carrot cake cookies, but you can customize the recipe to suit your preferences or dietary restrictions. If you prefer a different type of nut, such as walnuts or almonds, feel free to substitute them for the pecans in equal amounts. Alternatively, if you have nut allergies or simply prefer nut-free cookies, you can omit the pecans altogether without compromising the overall taste and texture of the cookies. Just be sure to adjust the recipe accordingly based on your personal preferences and dietary needs.