Carrot Cookies with Cream Cheese Frosting are a delightful combination of soft, spiced cookies and rich, creamy frosting. These cookies are perfect for any occasion, offering a sweet treat that’s both comforting and indulgent. The addition of grated carrots adds moisture and a subtle sweetness, while the cream cheese frosting provides the perfect finishing touch.
Ingredients:
For the Cookies:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- ½ cup chopped walnuts (optional)
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
How to Make Carrot Cookies with Cream Cheese Frosting:
Step-by-Step Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Wet Ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and walnuts (if using).
- Form the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Frost the Cookies:
- Once the cookies are completely cool, spread a generous amount of frosting on each cookie.
- Chill and Serve:
- Refrigerate the frosted cookies for 30 minutes before serving for best results.
Helpful Tips:
- Make sure the butter and cream cheese are fully softened before beginning to ensure a smooth texture.
- For a slightly different flavor, you can substitute the walnuts with pecans or leave the nuts out entirely.
- Grate the carrots finely to ensure they blend well into the cookie dough.
Details:
- Prep Time: 40 minutes
- Cook Time: 12-14 minutes
- Total Time: 1 hour
- Yield: About 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- These cookies are best served slightly chilled, as the frosting firms up nicely in the refrigerator.
- You can add a sprinkle of cinnamon or a few chopped nuts on top of the frosting for extra decoration.
Frequently Asked Questions:
- Can I make these cookies gluten-free?
- Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Can I use store-bought frosting?
- While homemade cream cheese frosting is recommended for the best flavor, store-bought can be used in a pinch.
- How long do these cookies stay fresh?
- These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
Carrot Cookies with Cream Cheese Frosting
Description
Carrot Cookies with Cream Cheese Frosting are a delightful combination of soft, spiced cookies and rich, creamy frosting. These cookies are perfect for any occasion, offering a sweet treat that’s both comforting and indulgent.
Ingredients
Scale
For the Cookies:
- 1 cup all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup grated carrots
- ½ cup chopped walnuts (optional)
For the Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the Wet Ingredients:
- Beat in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots and walnuts (if using).
- Form the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake the Cookies:
- Bake for 12-14 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Frost the Cookies:
- Once the cookies are completely cool, spread a generous amount of frosting on each cookie.
- Chill and Serve:
- Refrigerate the frosted cookies for 30 minutes before serving for best results.
Notes
- These cookies are best served slightly chilled, as the frosting firms up nicely in the refrigerator.
- You can add a sprinkle of cinnamon or a few chopped nuts on top of the frosting for extra decoration.
Storage Instructions:
- Store the frosted cookies in an airtight container in the refrigerator for up to 5 days. You can also freeze the cookies (before frosting) for up to 3 months. Simply thaw at room temperature and frost before serving.