These carrot cake cookies are a delightful twist on the classic carrot cake, combining the warm flavors of cinnamon and brown sugar with the natural sweetness of grated carrots. Perfect for a quick snack or a sweet treat, these cookies are sure to become a favorite in your household.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up a few items at the supermarket. Make sure to get fresh carrots for grating, and if you choose to include them, walnuts can add a nice crunch. Additionally, ensure you have unsalted butter on hand to control the saltiness of the cookies.
Ingredients for Carrot Cake Cookies
Carrots: Freshly grated to add natural sweetness and moisture to the cookies.
All-purpose flour: Provides the structure for the cookies.
Brown sugar: Adds a rich, molasses-like sweetness.
Granulated sugar: Contributes to the overall sweetness and helps with the cookie's texture.
Baking soda: Helps the cookies rise and become fluffy.
Ground cinnamon: Adds a warm, spicy flavor that complements the carrots.
Salt: Enhances the flavors of the other ingredients.
Unsalted butter: Provides richness and helps with the cookie's texture.
Egg: Binds the ingredients together and adds moisture.
Vanilla extract: Adds a sweet, aromatic flavor.
Walnuts: Optional, but they add a nice crunch and nutty flavor.
Technique Tip for This Recipe
When grating carrots, use the fine side of a box grater to ensure they incorporate smoothly into the cookie dough. This will help the carrots blend seamlessly, adding moisture and a subtle sweetness without creating large chunks in the final cookies.
Suggested Side Dishes
Alternative Ingredients
grated carrots - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative while adding a slightly different flavor profile.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser cookie.
brown sugar - Substitute with coconut sugar: Coconut sugar has a similar caramel-like flavor and can be used in equal amounts.
granulated sugar - Substitute with honey: Honey adds natural sweetness and moisture, but reduce other liquids in the recipe slightly.
baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute, but note that it may slightly alter the texture.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices like nutmeg and cloves.
salt - Substitute with sea salt: Sea salt can be used in the same amount and offers a slightly different mineral content.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a subtle coconut flavor.
large egg - Substitute with flax egg: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg, making it a vegan option.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor, though use half the amount as it is stronger.
chopped walnuts - Substitute with chopped pecans: Pecans have a similar texture and flavor, making them a good alternative.
Other Alternative Recipes Similar to This
How to Store / Freeze These Cookies
To keep your carrot cake cookies fresh and delicious, store them in an airtight container at room temperature. They will stay soft and chewy for up to 3 days.
If you want to extend their shelf life, you can refrigerate the cookies. Place them in an airtight container or a resealable plastic bag, and they will last for up to a week. Just remember to let them come to room temperature before enjoying for the best texture.
For longer storage, freezing is an excellent option. Arrange the cookies in a single layer on a baking sheet and freeze until solid, about 1-2 hours. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date and they can be stored for up to 3 months.
When you're ready to enjoy your frozen carrot cake cookies, let them thaw at room temperature for about 30 minutes. You can also warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to bring back that freshly baked taste.
If you prefer to freeze the dough instead of the baked cookies, scoop the dough onto a baking sheet lined with parchment paper and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container.
When baking frozen dough, there's no need to thaw. Simply add a couple of extra minutes to the baking time, and you'll have freshly baked carrot cake cookies in no time.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the carrot cake cookies on a baking sheet lined with parchment paper.
- Cover the cookies loosely with aluminum foil to prevent them from drying out.
- Heat for about 5-10 minutes or until they are warmed through.
- Remove from the oven and let them cool slightly before enjoying.
Microwave Method:
- Place a few carrot cake cookies on a microwave-safe plate.
- Cover the cookies with a damp paper towel to keep them moist.
- Microwave on medium power for 10-20 seconds.
- Check the cookies and add more time in 5-second increments if needed, until they are warmed through.
- Let them sit for a minute before eating to avoid burning your mouth.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the carrot cake cookies on the toaster oven tray.
- Heat for about 5-7 minutes or until they are warmed through.
- Remove from the toaster oven and let them cool slightly before enjoying.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the carrot cake cookies in the air fryer basket in a single layer.
- Heat for about 3-5 minutes or until they are warmed through.
- Remove from the air fryer and let them cool slightly before enjoying.
Stovetop Method:
- Heat a non-stick skillet over low heat.
- Place the carrot cake cookies in the skillet.
- Cover the skillet with a lid to trap the heat.
- Heat for about 2-3 minutes on each side or until they are warmed through.
- Remove from the skillet and let them cool slightly before enjoying.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Needed to combine the dry ingredients like flour, baking soda, cinnamon, and salt.
Mixing bowl: Another one is required to beat together the butter, brown sugar, and granulated sugar.
Electric mixer: Helps to beat the butter and sugars until creamy, and to mix in the egg and vanilla extract.
Spatula: Useful for folding in the grated carrots and walnuts into the dough.
Measuring cups: Essential for accurately measuring ingredients like flour, sugars, and grated carrots.
Measuring spoons: Needed to measure smaller quantities like baking soda, cinnamon, salt, and vanilla extract.
Baking sheet: Used to place the spoonfuls of dough for baking.
Parchment paper: Lines the baking sheet to prevent the cookies from sticking.
Grater: Used to grate the carrots.
Wire rack: Allows the cookies to cool completely after baking.
Spoon: Helps to drop spoonfuls of dough onto the baking sheet.
How to Save Time on This Recipe
Pre-grate the carrots: Grate carrots in advance and store them in the fridge to save time on prep day.
Use a stand mixer: A stand mixer can quickly and efficiently combine your ingredients, saving you from manual mixing.
Measure ingredients ahead: Pre-measure all ingredients and place them in separate bowls to streamline the baking process.
Line baking sheets: Line your baking sheets with parchment paper before starting to avoid delays when dropping the dough.
Chill the dough: If the dough is too sticky, chill it for 10 minutes to make it easier to handle and shape.
Carrot Cake Cookies Recipe
Ingredients
Main Ingredients
- 1 cup Grated Carrots
- 1 cup All-Purpose Flour
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 large Egg
- 1 teaspoon Vanilla Extract
- ½ cup Chopped Walnuts optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine flour, baking soda, cinnamon, and salt.
- In another bowl, beat together the butter, brown sugar, and granulated sugar until creamy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts (if using).
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
Check out these recipes too!
- Mint Chocolate Brownie Sundae Recipe40 Minutes
- Mint Chocolate Brownie Ice Cream Sandwich Recipe45 Minutes
- Twice-Baked Potatoes Recipe1 Hours 30 Minutes
- Strawberry Shortcakes Recipe35 Minutes
- Red Velvet Cake Recipe50 Minutes
- Pumpkin Cheesecake Recipe1 Hours 20 Minutes
- Chocolate Soufflé Recipe45 Minutes
- Matcha Tiramisu Recipe20 Minutes
- Matcha Roll Recipe35 Minutes
- Matcha Macarons Recipe45 Minutes
- Matcha Cupcakes Recipe40 Minutes
- Matcha Cheesecake Recipe1 Hours 20 Minutes
Leave a Reply