Carrot Cake Cookies
How to make delicious carrot cake inspired cookies with a dreamy cream cheese frosting.
Servings: 24
Ingredients
For the cookies
- 1 c unsalted butter softened
- ¾ c sugar
- ¾ c brown sugar
- 2 t vanilla
- 2 eggs
- 1 ½ c finely grated carrots washed, peeled and finely grated
- 2 ¾ c flour
- 1 t baking soda
- ¾ t salt
- 2 t cinnamon
For the frosting
- 4 T. unsalted butter softened
- 2 ounces cream cheese softened
- 3 c powdered sugar
- 1 t vanilla
- ¼ c milk
- Chopped pecans to decorate (optional)
Instructions
For the cookies
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer, combine the softened butter, sugar and brown sugar. Cream until smooth.
- Add in the egg and vanilla, stir well.
- Add in the dry ingredients - flour, cinnamon, salt and baking soda. Mix thoroughly. Stop the machine, scrape down the sides and mix again.
- Fold in the grated carrot pieces.
- Using a small ice cream scoop or similar, scoop out the dough and place on the parchment lined baking sheets. The cookies will spread, so allow at least 2 inches between each cookie.
- Bake in the preheated oven for 12 minutes. The edges should be slightly golden and the center no longer glossy. Allow to cool completely before frosting.
For the frosting
- In the bowl of a stand mixer, combine the butter, cream cheese, vanilla, and one cup’s worth of powdered sugar. Mix on low speed until combined.
- Add in a dash of the milk and another cup of powdered sugar. Continue to mix on low speed until combined.
- Finally, add in the remaining milk and powdered sugar. Mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or until the frosting is smooth and fluffy.
- Once the cookies have cooled completely, spread an even layer of frosting on each cookie. Sprinkle with a few pieces of chopped pecans, if desired.
Notes
Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.