Carrot Cake Cookies

The perfect springtime dessert, these Carrot Cake Cookies taste just like carrot cake, but in cookie form! These cookies are perfect for sharing, or for bringing along to a holiday party.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 24

Total Time 44

Servings Cookies

Calories 189kcal

Author Deborah Harroun

Ingredients

Cookies

2 3/4 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1 cup butter softened
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
2 cups finely grated carrots
1/2 cup sweetened, shredded coconut

Frosting

4 oz cream cheese softened
3 tablespoons butter softened
3 cups powdered sugar
1 teaspoon vanilla
pinch of salt
1-2 tablespoons milk

Instructions

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
2 3/4 cups all-purpose flour, 1 tablespoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon nutmeg
In a large bowl, or the bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar together until combine. Add the eggs and the vanilla and beat until creamy.
1 cup butter, 1 cup brown sugar, 1/2 cup granulated sugar, 2 eggs, 2 teaspoons vanilla extract
Add the dry ingredients to the bowl and mix just until combined. Stir I the carrots and the coconut. You don’t want to over-mix the dough, but you do want to make sure everything is evenly combined.
2 cups finely grated carrots, 1/2 cup sweetened, shredded coconut
Drop spoonfuls of the dough onto the baking sheet, (I like to use a medium cookie scoop), making sure to keep at least 2 inches between the cookies.
Bake the cookies until they are golden around the edges and they bounce back when lightly touched in the center, about 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes before removing to a cooling rack or a counter to cool completely. Repeat with the remaining dough.
While the cookies are cooling, make the frosting.
In a bowl, beat the butter and cream cheese together until light and fluffy. Slowly add the powdered sugar, mixing on low, until completely combined. Beat in the vanilla and salt, and then add milk, a teaspoon at a time, until you reach your desired consistency.
4 oz cream cheese, 3 tablespoons butter, 3 cups powdered sugar, 1 teaspoon vanilla, pinch of salt, 1-2 tablespoons milk
Once the cookies are cool, frost them with the frosting. If desired, add toasted coconut or chopped walnuts to the tops of the cookies.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition