Description
These Carrot Cake Cookies are a delightful twist on classic carrot cake, offering all the warm spices and flavors in a soft and chewy cookie. Packed with grated carrots, pecans, and toasted coconut, they’re a perfect treat for any occasion.
Ingredients
Units
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1 large egg, room temperature
- 2 3/4 cups all-purpose flour, measured properly (see notes)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 cup grated carrots
- 1/2 cup chopped pecans
- 1/2 cup toasted shredded coconut (see notes)
Instructions
- Cream Butter and Sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in vanilla extract and egg until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together flour, salt, baking soda, cinnamon, ginger, and nutmeg.
- Combine Wet and Dry: Gradually add dry ingredients to the butter mixture, mixing until just combined.
- Add Carrots, Pecans, and Coconut: Stir in grated carrots, chopped pecans, and toasted shredded coconut until evenly distributed.
- Chill Dough: Cover and chill dough in the refrigerator for 1 hour (up to 24 hours).
- Preheat and Prep: Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Scoop and Bake: Scoop dough into 1.5 tablespoon-sized balls and place on the prepared baking sheet, 2 inches apart. Bake for 11-13 minutes, or until lightly browned.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Measuring Flour: Use a kitchen scale for accurate measurements. If using measuring cups, spoon and level the flour.
- Toasting Coconut: Spread coconut on a baking sheet and bake at 350°F for 5-8 minutes, or until lightly browned, stirring occasionally. Alternatively, toast in a skillet over medium heat.
- Storage: Store cookies in an airtight container for up to 5 days. Add a slice of bread to the container to keep cookies moist.
- Freezing: Freeze raw dough or baked cookies for up to 3 months. Thaw dough for 10 minutes before baking or add 1-2 minutes to baking time for frozen cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
