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Carrot Cake Cookies with Cream Cheese Frosting

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This carrot cake cookie with cream cheese frosting is soft and fluffy and so easy to make! They’re flavored with your favorite carrot cake spices and topped with my delicious Cream Cheese Frosting. One of the best cake flavors of all time, now in a cookie form!

Ingredients

Scale
  • 3 and 1/2 cups (420g) all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (226g) cold unsalted butter, cubed
  • 1 cup (213g) brown sugar, packed
  • 1/2 cup (99g) granulated sugar
  • 2 large eggs
  • 1 cup (95g) grated carrots
  • 1 cup (113g) chopped walnuts, plus more for topping – optional
  • my Cream Cheese Frosting

Instructions

  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
  2. To the bowl of an electric mixer, add the butter, brown sugar and granulated sugar. With the paddle attachment, cream together on medium speed for 2-3 minutes, until the butter and sugars are fully incorporated. Add the eggs and mix on medium speed until fluffy, about one minute. Scrape the sides of the bowl as needed.
  3. On low speed, gradually add in the flour mixture and mix until just combined. Avoid over-mixing. The cookie dough will be thick. Add the carrots and walnuts (optional) and mix until just combined.
  4. Cover bowl with plastic wrap and refrigerate for 30 minutes.
  5. Preheat oven to 375°F. Prepare baking sheet by lining with silicone baking mat or parchment paper.
  6. Remove cookie dough from the refrigerator. Using a cookie scoop, divide cookies into 2 Tablespoons in size and place 2 inches apart on the prepared baking sheet.
  7. Bake for 8-10 minutes, until the edges start to brown and the tops of the cookies are set.
  8. Allow cookies to cool on the baking sheet for 10 minutes before continuing to cool on a wire rack.
  9. Top with my Cream Cheese Frosting and more chopped walnuts (optional).
  10. Enjoy!

Notes

  • Store cookies in an airtight container for up to 3 days.

Time Saving Tips:

  • Scoop cookie dough onto baking sheet and place in the freezer. Once the cookie dough is fully frozen, remove from the freezer and place in a ziplock bag. Store in freezer for up to 3 months. When ready to bake, place frozen unbaked cookies onto prepared baking sheets. Allow them to thaw about 30 minutes before baking in a fully preheated oven. Bake as usual.
  • Freeze baked and cooled cookies in an airtight container for up to 3 months. Remove from freezer and frost after thawing.

Find it online: https://thatbreadlady.com/carrot-cake-cookies-with-cream-cheese-frosting/