These carrot cake cookies are perfect for Easter! Soft, chewy cookies have warm, flavorful spices like carrot cake and are topped with a sweet and tangy cream cheese frosting.
Prep Time: 25 minutesminutes
Cook Time: 12 minutesminutes
Total Time: 37 minutesminutes
Servings: 24
Ingredients
Cookies
3cupsall-purpose flour, spooned and leveled
1teaspoonbaking soda
1teaspoonKosher salt, or 3/4 table salt
1 ½ -2 teaspoonsground cinnamon
¼teaspoonground nutmeg
1cupunsalted butter, at room temperature
¾cupgranulated sugar
¾cuplight brown sugar
2teaspoonsvanilla
2largeeggs
1 ½cupsfinely fresh grated carrots, patted dry with a paper towel (*see notes)
Preheat the oven to 350°F. Lightly grease a baking sheet or line with a silicone mat.
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and nutmeg. Add 1/2 teaspoon more cinnamon for extra flavor.
In the bowl of a stand mixer fitted with the paddle, beat the butter, sugar, and brown sugar on medium 2 to 3 minutes, or until pale and airy. Mix in the vanilla and eggs until combined. Fold in the carrots.
Stir flour mixture into the batter until just combined and no streaks remain, being careful not to over-mix.
Using a large cookie scoop (about 2 tablespoons), drop cookies on baking sheet about 2 inches apart. Bake 10 to 12 minutes, or until edges begin to brown. Let cool 5 minutes before transferring to a cooling rack to cool completely.
Cream Cheese Frosting
In a large bowl, beat the cream cheese and butter with an electric mixer until smooth. Gradually mix in the powdered sugar 1 cup at a time until completely incorporated. Mix in vanilla and salt until desired consistency is reached (should be fluffy and easily spreadable).
Spread frosting over completely cooled cookies.
Notes
Carrots: Use only freshly grated carrots. Pre-shredded carrots will not work the same in the cookie batter.Nuts: You can add a 1/4 to 1/2 cup chopped pecans or walnuts to your batter if you'd like. Or simply sprinkle chopped nuts over the frosting as a garnish.Storage:Store in airtight container at room temperature up to 5 days.