Carrot Cake Cookies
If you love the warm, spiced flavors of carrot cake, then these carrot cake cookies are a must-try! Soft, chewy, and packed with wholesome ingredients, these cookies bring all the joy of traditional carrot cake into a portable treat. Perfect for sharing or enjoying with a cup of tea, they feature a delightful combination of carrots, nuts, and spices, all topped off with a dusting of powdered sugar. Let’s dive into this delicious recipe that will surely become a favorite!
Ingredients
– 1 cup all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup grated carrots
– 1/2 cup chopped walnuts or pecans
– Powdered sugar for dusting
Servings and Cooking Time
This recipe makes about 12 cookies. Preparation time is approximately 15 minutes, with an additional 10-12 minutes for baking.
Nutritional Value
Each serving (1 cookie) contains approximately 150 calories, 7g fat, 20g carbohydrates, 2g protein, and 1g fiber. This is based on a standard serving size of one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and nuts until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
- Flatten the dough slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Alternative Ingredients
You can substitute the all-purpose flour with whole wheat flour for a healthier option. Additionally, maple syrup can replace the sugars for a natural sweetness, and raisins can be used instead of nuts for a different texture.
Serving and Pairings
These carrot cake cookies pair wonderfully with a cup of coffee or tea. They also make a great addition to dessert platters or can be enjoyed as a sweet snack any time of the day.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to a week. They can be frozen for longer storage; just ensure they are well-wrapped. To reheat, simply place them in a warm oven for a few minutes.
Cooking Mistakes
- Don’t overmix the dough; this can lead to tough cookies.
- Ensure your butter is softened but not melted.
- Measure the flour accurately to avoid dry cookies.
- Let the cookies cool on the baking sheet briefly to set.
- Adjust baking times based on your oven’s temperament.
Helpful Tips
- Use freshly grated carrots for the best flavor.
- Chill the dough for 30 minutes for thicker cookies.
- Experiment with spices like nutmeg for added depth.
- Dust with powdered sugar just before serving for a beautiful finish.
FAQs
Can I use pre-packaged shredded carrots?
Yes, pre-packaged shredded carrots can be used, but fresh grated carrots provide a better texture and flavor.
How can I make these cookies gluten-free?
Substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking.
What can I add for extra flavor?
You can add raisins, coconut, or even a pinch of ginger for a unique twist on the flavor profile.
How do I know when the cookies are done?
The edges should be golden brown, and the centers will look slightly underbaked; they will firm up as they cool.
Can I add frosting to these cookies?
Absolutely! Cream cheese frosting drizzled on top enhances the carrot cake flavor beautifully.
Conclusion
Carrot cake cookies are a delightful treat that combines the beloved flavors of carrot cake into a portable dessert. With their soft texture and spiced sweetness, these cookies are sure to please anyone who tries them. Easy to make and perfect for any occasion, they’re a delicious way to enjoy a classic dessert in a new form.
Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts or pecans
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, mixing well.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and nuts until evenly distributed.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet.
- Flatten the dough slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
