Carrot Cake Cookies Recipe

These Carrot Cake Cookies are a delicious and easy way to enjoy all the flavors of carrot cake in a convenient cookie form! Packed with warm spices, shredded carrots, crunchy pecans, and sweet coconut, these cookies are soft, chewy, and bursting with flavor. This recipe is perfect for satisfying your carrot cake cravings any time of year.

Ingredients

Here’s what you’ll need to make these Carrot Cake Cookies:

• Unsalted butter: Room temperature, it adds richness and flavor.
• Brown sugar: Adds sweetness and a hint of molasses flavor.
• Granulated sugar: Adds sweetness and helps create a soft texture.
• Vanilla extract: Enhances the overall flavor.
• Large egg: Room temperature, it binds the ingredients together and adds richness.
• All-purpose flour: Measured properly, it provides structure and creates a chewy texture.
• Salt: Balances the sweetness and enhances the flavors.
• Baking soda: Helps the cookies rise and become soft.
• Cinnamon: Adds warmth and a classic carrot cake flavor.
• Ginger: Adds a warm and slightly spicy flavor.
• Nutmeg: Adds a warm and slightly nutty flavor.
• Grated carrots: Adds moisture, sweetness, and a vibrant color.
• Chopped pecans: Adds a crunchy texture and nutty flavor.
• Shredded coconut: Toasted, it adds a sweet and chewy texture.

How to Make Carrot Cake Cookies

Step 1: Cream Butter and Sugars

1. In a large bowl, add the room temperature butter, brown sugar, and granulated sugar.
2. Using a hand mixer or stand mixer, cream the mixture until it’s light and fluffy.

Step 2: Add Egg and Vanilla

1. Add the room temperature egg and vanilla extract to the butter-sugar mixture.
2. Beat until the mixture is light and fluffy, about 1 minute.

Step 3: Combine Dry Ingredients

1. In a separate bowl, sift together the flour, salt, baking soda, cinnamon, ginger, and nutmeg.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 4: Add Remaining Ingredients

1. Stir in the grated carrots, chopped pecans, and toasted shredded coconut until just combined.

Step 5: Chill the Dough

1. Cover the bowl or wrap the dough in wax paper and chill in the refrigerator for at least 1 hour, or up to 24 hours. This allows the flavors to meld and the dough to firm up.

Step 6: Shape and Bake the Cookies

1. Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
2. Scoop the chilled dough using a 1.5 tablespoon cookie scoop or shape it by hand into 1.5 inch balls.
3. Place the cookie dough balls 2 inches apart on the prepared baking sheet.
4. Bake for 11-13 minutes, or until the edges are lightly browned and the tops are set.
5. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Decorate and Serve

• Cream Cheese Frosting: Frost the cooled cookies with cream cheese frosting for a classic carrot cake flavor combination.
• Chopped Nuts: Sprinkle chopped pecans or walnuts on top of the frosting for added crunch and flavor.
• Dust with Powdered Sugar: Dust the cookies with powdered sugar for a simple and elegant decoration.

Make Ahead and Storage

Storing Dough

Store the cookie dough in the refrigerator for up to 3 days or freeze it for up to 3 months.

Storing Cookies

Store baked cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.

FAQs

Can I use a different type of nut?

Yes, you can substitute pecans with walnuts, almonds, or other nuts of your choice.

Can I make these cookies without coconut?

Yes, you can omit the coconut if you prefer.

Can I add raisins or other dried fruits?

Yes, you can add raisins, cranberries, or other dried fruits to the dough.

Why are my cookies flat?

If your cookies are flat, it could be due to several reasons, such as not chilling the dough long enough, using too much butter, or overmixing the dough.

Enjoy these delicious and easy Carrot Cake Cookies!

Print