Carrot Cake Cookies

No dessert says Easter more than the classic carrot cake. It’s the medley of spices, finely shredded carrots, and luscious cream cheese icing that creates such a delicious dessert that’s perfect for spring time. So why not take a slight spin on that and make Carrot Cake Cookies this year instead?

These Carrot Cake Cookies are soft and chewy with a delicious blend of spices and finely shredded carrots to give them that classic carrot cake flavor. Plus, their texture is even slightly cake-like! A cream cheese icing is drizzled on top for just the right amount of tang and sweetness.

A FEW NOTES BEFORE WE GET STARTED.

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Cream Cheese: It’s also important that the cream cheese you’ll be using for the glaze is also softened. I recommend pulling it out to sit at room temperature at the very beginning.

• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

• Check out My Favorite Baking Tools to see what I use when I bake.

Let’s get started baking! Make sure that your butter is at room temperature and your oven is preheated to 350° F. In a large bowl, whisk together the flour, baking soda, salt and spices and set aside. These cookies combine cinnamon, cloves, and nutmeg for just the right amount of that that warm, cozy taste without being overpowering.

Next, in a stand mixer fitted with a paddle attachment, cream together the butter and both sugars on medium speed for 2-3 minutes, scraping down the sides of the bowl as needed.

Turn the mixer back down to low and slowly add in the flour mixture followed by the carrots. Scrape down the sides of the bowl to ensure it is fully incorporated, being careful not to over mix. Using a 2 tbsp scoop, form cookies into balls and place them a few inches apart on a parchment lined cookie sheet.

Bake the cookies for 14-16 minutes until they are slightly firm around the edges, but still a little soft in the middle. Let them sit on the cookie sheet for at least 10 minutes so they set.

While the cookies cool, blend the softened cream cheese in a bowl with a handheld mixer until smooth. Sift in the powdered sugar and add the milk. Mix on low, scraping down the sides of the bowl as needed, just until combined.

Use a spoon to carefully drizzle icing on the cooled cookies in a zig zag motion.

If the icing is too thick, add more milk, a tbsp at a time. If the icing is too thin, add more sifted powdered sugar, a tbsp at a time. You can practice drizzling by holding the spoon over the bowl of icing to see the consistency you’ll be working with. You want it to drizzle with a nice ribbon-like consistency.