Description
These Carrot Cake Cookies are a delightful treat, combining grated carrots, crushed pineapple, and optional mix-ins like nuts and coconut. Soft and chewy, they are topped with a creamy frosting, making them perfect for any occasion!
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or currants (optional)
- 1/2 cup shredded coconut (optional)
- 1/2 cup cream cheese frosting (for drizzling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the grated carrots, crushed pineapple, and any optional ingredients like nuts, raisins, or coconut using a spatula.
- Cover the bowl with plastic wrap or a clean kitchen towel and let it chill in the refrigerator for at least 30 minutes.
- Remove the dough from the refrigerator. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- To make the cream cheese frosting, beat together 4 oz of softened cream cheese, 1/4 cup of softened butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth and creamy.
- Once the cookies are completely cooled, drizzle or spread the cream cheese frosting on top of each cookie.
- Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them layered with parchment paper in a freezer-safe container.
- To thaw frozen cookies, leave them at room temperature for a few hours or microwave them for a few seconds until soft.
Notes
- Feel free to customize the cookies with your favorite mix-ins such as chocolate chips or dried fruits.
- Adjust the spices according to your taste preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes