Carrot Cake Cookies

Carrot Cake Cookies are a delicious, soft treat that combines the flavors of carrot cake in a convenient cookie form. Here’s a recipe you can try:

Carrot Cake Cookies Recipe

Ingredients:

• For the cookies:

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup old-fashioned rolled oats
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins (optional)

• For the cream cheese glaze (optional but highly recommended):

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk (or as needed to reach desired consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

2. Prepare the dry ingredients:

   • In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Make the cookie dough:

   • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
   • Beat in the egg and vanilla extract until well combined.
   • Gradually add the dry ingredients to the butter mixture, mixing until just combined.
   • Stir in the grated carrots, oats, and any optional ingredients like nuts and raisins.

4. Scoop the dough:

   • Use a cookie scoop or tablespoon to drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

5. Bake:

   • Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Be careful not to overbake, as these cookies are soft.
   • Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

6. Make the cream cheese glaze (optional):

   • While the cookies are cooling, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and creamy. Add more milk if necessary to achieve a drizzle-able consistency.

7. Top the cookies:

   • Once the cookies are completely cooled, drizzle the cream cheese glaze over the top of each one.

8. Enjoy!

   • Let the glaze set for a few minutes before serving. These cookies are perfect for a sweet snack or dessert!

Tips:

• Texture variation: If you prefer a chewier cookie, you can add more oats. For a lighter, fluffier texture, reduce the oats slightly.
• Storing: These cookies can be stored in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. You can also freeze the cookies (with or without the glaze) for up to 3 months.

Let me know how they turn out, or if you need more tips!