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Carrot Cake Cookies

Soft, tender carrot cake cookies packed with warm spices and fresh carrots.They taste just like classic carrot cake, but in an easy, handheld cookie.
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Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup finely grated carrots

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, cream butter and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla until fully combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. Fold in the grated carrots gently.
  7. Scoop dough onto the prepared baking sheet, spacing cookies apart.
  8. Bake for 10–12 minutes, until cookies are set and lightly golden.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

  • Store cookies in an airtight container at room temperature for up to 3 days.
  • For longer storage, refrigerate for up to 1 week.
  • Optional add-ins include chopped walnuts or raisins.
  • Frost with cream cheese icing for a classic carrot cake touch.