Carrot Cake Cookies - carrot cake in cookie form. The soft cookie recipe has the same ingredients and the same amazing taste and texture. Call it portion-controlled cake or bite-sized cuteness, it’s one of the Easter cookie recipes you don’t wanna miss!
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Cookies, Snack
Keyword: Carrot cookies with cream cheese frosting, Carrot cake cookies, soft carrot cake cookies, carrot cookies
Servings: 20cookies
Calories:
Author: Natasha Minocha
Ingredients
1/2 cup / 115 gms ButterI used salted butter.
1/2cup / 107 gmsRaw sugar
1Egg
1tspVanilla extract
1 3/4cup / 220 gmsAll-purpose flour
1/2tspBaking soda
1tspCinnamon powder
1cup / 90 gmsFinely grated carrots
1/4cup / 55 gmsFinely chopped walnuts
Cream Cheese Frosting
4tbspCream cheese, softened
1/4cup / 25 gmsIcing sugar
1tbspFinely chopped walnuts for decorationOptional
Instructions
Preheat your oven to 180 C. Line a baking tray with parchment paper.
Beat together the butter and raw sugar in a large bowl.
Add egg and vanilla extract. Beat well until the mixture is fluffy and pale.
Whisk in the flour, baking soda, and cinnamon powder.
Fold in the grated carrots and chopped walnuts.
Scoop the dough onto the baking tray using a 1.5" ice cream scoop or 2 tablespoons.
Bake the cookies at 180C for 14-16 minutes or until they are golden and slightly firm to touch.
Carefully transfer to a cooling rack and let them cool completely.
Cream Cheese Frosting
Combine the softened cream cheese and icing sugar in a small bowl. Whisk well until a thick, smooth mixture is formed. Taste and adjust for sweetness.
Frost the cookies and sprinkle a few chopped walnuts on top for decoration.