Carrot Cake Cookies recipe

These carrot cake cookies are delicious with four spices and shredded carrot! Decorate cookies with cream cheese frosting for added decadence. 

– 3 cups all-purpose flour spooned & leveled (375 grams) – 1 teaspoon baking soda – ½ teaspoon baking powder – ½ teaspoon salt – 2 teaspoons ground cinnamon – ½ teaspoon ground ginger – ½ teaspoon ground nutmeg – ¼ teaspoon ground clove – 1 cup unsalted butter softened (230 grams; 2 sticks)


– 1 cup packed light brown sugar (200 grams) – ½ cup granulated sugar (100 grams) – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 ½ cups lightly packed freshly grated carrots (150 grams) – Cream cheese frosting optional


Mix flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. In a stand mixer with the paddle attachment or a large basin with a handheld mixer


Add eggs and vanilla extract one at a time and mix until combined, scraping basin. Mix dry ingredients just till combined. Mix freshly grated carrots into cookie dough slowly.


Refrigerate the cookie dough for 2 hours after sealing. After the dough is practically cold, preheat the oven to 350°F (180°C). Cover three large baking sheets with parchment or silicone.


Remove 1.5 tablespoons of cookie dough from the fridge and place on baking sheets. Leave space between cookie dough balls.


Bake 11–14 minutes until the edges are lightly golden brown and the tops set. Transfer the cookies to a wire rack to complete cooling after 5–10 minutes on the baking sheet.


Also See: 

The best white cake recipe