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Carrot Cake Cookies with Cream Cheese Frosting Recipe

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★★★★

3.9 from 71 reviews

Delight in these moist and flavorful Carrot Cake Cookies topped with luscious cream cheese frosting. Combining the classic spices and textures of carrot cake in a convenient cookie form, these treats are perfect for any occasion. The rich cream cheese frosting is beautifully colored and piped to resemble carrots, making these cookies not only delicious but fun to present.

Ingredients

Scale

Cookie Dough:

  • 113 g unsalted butter, melted
  • 220 g granulated sugar
  • 2 large eggs, room temperature
  • 227 g carrot puree
  • 1 1/2 tsp canola oil or neutral oil
  • 40 g finely grated carrots (after pressing juice out)
  • 1 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 270 g all-purpose flour

Cream Cheese Frosting:

  • 8 oz cream cheese, cold
  • 113 g unsalted butter, cold but slightly soft
  • 2 tsp vanilla extract
  • 400 g powdered sugar
  • Green and orange gel food coloring
  • Finely chopped walnuts or pecans (optional, for garnish)

Instructions

  1. Preheat oven and prepare pan: Preheat the oven to 350°F (175°C). Line a half sheet pan with parchment paper and set aside to prevent sticking during baking.
  2. Melt butter: Place the unsalted butter in a small pot over medium heat or melt in the microwave, stirring occasionally until thoroughly melted. Pour into a heat-safe bowl and allow to cool for about 15 minutes to avoid cooking the eggs when combined.
  3. Prepare carrots: Using a fine grater, shred the carrots. Place shredded carrots in a double layer of paper towels, wrap tightly, and press over the sink to remove excess juice for better cookie texture.
  4. Measure shredded carrots: Weigh the pressed shredded carrots to ensure you have exactly 40 grams for the recipe’s balance of moisture and texture.
  5. Combine wet ingredients: In a large mixing bowl, whisk together the cooled melted butter, granulated sugar, eggs, canola oil, carrot puree, shredded carrots, and vanilla extract until well incorporated.
  6. Mix dry ingredients and combine: In a separate bowl, stir together the baking soda, baking powder, cinnamon, salt, and all-purpose flour. Add the dry ingredients gradually to the wet mixture and gently fold with a spatula until just combined to avoid overmixing.
  7. Portion cookies: Using a 2-tablespoon cookie scoop, drop the dough onto the prepared sheet pan, leaving at least 2 inches between cookies to allow for spreading while baking.
  8. Bake cookies: Bake for 8-10 minutes until the tops are lightly springy to the touch, indicating doneness without overbaking and drying.
  9. Cool cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before frosting to prevent melting the frosting.
  10. Prepare cream cheese frosting: In a stand mixer fitted with a paddle attachment, beat the cold cream cheese on medium-low speed until smooth and creamy.
  11. Add butter to frosting: Add the cold, slightly softened unsalted butter and continue mixing until the mixture is smooth and lump-free, which may take a few minutes.
  12. Flavor frosting: Mix in vanilla extract and a pinch of salt to balance the sweetness and enhance flavor.
  13. Incorporate powdered sugar: Add the powdered sugar in four increments with the mixer on low speed. Once all sugar is incorporated, increase the speed to medium and beat for 2-3 minutes to lighten the frosting’s texture.
  14. Divide and color frosting: Portion 1/4 cup of the cream cheese frosting into one bowl and 3 tablespoons into another. Tint one portion with orange gel food coloring and the other with green gel food coloring to create carrot-themed decoration colors.
  15. Prepare piping bags: Fill two piping bags with the colored frostings, attaching a #2 round piping tip to each for precise decorating.
  16. Apply base layer of frosting: Spread about 1 tablespoon of cream cheese frosting on top of each cooled cookie using an offset spatula to create a smooth canvas for decoration.
  17. Decorate cookies: Using the piping bags, create carrot designs on the frosted cookies by piping orange carrot shapes and green stems. Optionally, sprinkle finely chopped walnuts or pecans on top as a garnish for added crunch and visual appeal.
  18. Storage: Store the finished carrot cake cookies in an airtight container in the refrigerator for up to 4 days to maintain freshness and flavor.

Notes

  • Pressing the shredded carrots removes excess moisture, preventing soggy cookies.
  • Use room temperature eggs to ensure even mixing and better texture.
  • Allow cookies to cool completely before frosting to keep the frosting from melting.
  • If desired, substitute canola oil with another neutral oil like vegetable oil.
  • For a nut-free version, omit the chopped nuts garnish.
  • Gel food coloring provides vibrant colors without altering frosting consistency.
  • These cookies can also be frozen unfrosted for up to 3 months; thaw and frost before serving.

Keywords: Carrot cake cookies, cream cheese frosting, spiced cookies, carrot dessert, easy carrot cookies, festive cookies

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