These soft and chewy Carrot Cake Cookies taste just like carrot cake but in an easier to eat form. A sweet sour cream glaze dresses them up and adds a little tanginess, but they taste wonderful without it.
I’m a huge fan of carrot cake. Last year I made this Carrot Cake which is maybe the best carrot cake I’ve ever had. So good that I really haven’t been able to bring myself to try another carrot cake recipe because I fear it would be inferior.
Carrot Cake Cookies Recipe
So instead I tried Carrot Cake Cookies and they were delicious. Sweetened with brown sugar and flavored with cinnamon, ginger, and nutmeg, these cookies are super moist. They make a great dessert, but also taste a bit like a breakfast cookie due to the old-fashioned oats in them.
Recipe Tips
- Use the small holes of a box grater to grate the carrots.
- Use a small ice cream scoop to get uniform cookies.
- Use parchment paper so the cookies don’t stick to the baking sheet.
- Flatten the cookies slightly before you put then in the oven. They will not spread out much.
- Be sure not to overcook the cookies. They should be just slightly golden around the edges and look just slightly undercooked in the middle.
- The unglazed cookies can be frozen.
Pin this now to find it later
Pin ItTry These Other Carrot Cake Recipes:
- Carrot Cake Pancakes
- Carrot Coffee Cake
- Mama Dip’s Carrot Cake
- Cream Cheese Filled Carrot Cake
- Pineapple Carrot Cake
Carrot Cake Cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 cups old-fashioned oats
- 2 cups finely grated carrot
- 2 cups confectioners’ sugar
- 1/2 cup sour cream
Instructions
- In a medium bowl beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs and vanilla, beating well and scraping down the sides of the bowl.
- In a small bowl, combine flour, cinnamon, baking soda, salt, nutmeg, and ginger.
- Gradually add flour mixture to butter mixer, mixing just until combined.
- Stir in oats and carrots, cover with plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- Drop by rounded tablespoonfuls on baking sheets, spacing 2 inches apart. Flatten them out slightly with your hand. They don't really spread out in the oven.
- Bake 12 to 14 minutes, until lightly browned.. Cool on pan 2 minutes and remove to wire racks to cool completely.
- Combine confectioners’ sugar and sour cream in a small bowl. Stir until smooth. Drizzle on cookies. Place in a ziptop bag and snip the corner to get a more professional look.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yield: 2 dozen cookies
Adapted slightly from Taste of the South Magazine
Disclosure: This post contains affiliate links.
Originally published March 7, 2014
Can some crushed pineapple be added to this cookie recipe?
Omg. These cookies are so good!
I have so much blog reading to catch up on, but I scrolled through all your posts hope to find a happy update on your son and I’m so glad I did…what wonderful news that he’s cancer free! This totally put a smile on my face. Your family must be over the moon 🙂
Thank you Amy! I was so glad to see you update your blog. Can’t wait to see your finished house renovation!
Really happy to hear great news about your son! These cookies are perfect to celebrate.
Thank you Medeja! 🙂