Carrot Cake Cookies

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.

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.

Try 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

5 from 1 vote

By Christin Mahrlig

Prep: 15 minutes mins

Cook: 12 minutes mins

Total: 2 hours hrs

Servings: 28

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Moist and dense carrot cookies topped with a sweet and slightly tangy glaze. The oats added in the batter give these cookies the taste of a breakfast cookie.

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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

Calories: 228kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

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Yield: 2 dozen cookies

Adapted slightly from Taste of the South Magazine

Disclosure: This post contains affiliate links.

Originally published March 7, 2014