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.
I am glad I am posting a cookie recipe today because we are celebrating the fact that our son is cancer fee! He had surgery Tuesday to remove a small tumor that remained after chemo as well as the lymph nodes surrounding it and the pathology reports show that it was nothing but dead tissue killed by the chemotherapy!
Yesterday, Dr. Larry Einhorn stopped by my son’s room at Indiana University Hospital. Dr. Einhorn is considered the leading expert in the world on testicular cancer and actually developed the chemotherapy regimen that is used to treat testicular cancer. He was also the doctor who treated Lance Armstrong. Beyond being one of the most accomplished oncologists in the world, he is also one of the kindest and most generous people you will ever meet. I will forever be grateful to this man who is responsible for saving the lives of thousands upon thousands of young men.
- 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.
- 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: 3 dozen cookies
Adapted slightly from Taste of the South Magazine
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