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.
- 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
- 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
- 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.
Yield: 2 dozen cookies
Adapted slightly from Taste of the South Magazine
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Originally published March 7, 2014