Carrot Cake Cookies
Adorable carrot cake cookies are so easy to make and topped with homemade cream cheese frosting!
Servings: 24
Ingredients
- 1 cup butter, softened
- ¾ cup sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 2 cups grated carrots, (about 4 carrots)
- 1 cup chopped pecans
Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- green food coloring
- orange food coloring
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine butter, sugar, and brown sugar. Beat until combined and creamy. Add eggs and vanilla making sure to mix well.
- Add flour, baking soda, cinnamon, and salt and beat to combine. Fold in carrots and chopped pecans and mix until combined.
- Drop dough scoops onto a greased cookie sheet. Bake for 10-12 minutes. Edges should be lightly browned. Let cool.
Frosting
- Combine cream cheese, butter, powdered sugar, and vanilla. Beat until smooth. Reserve a little bit of the frosting for the carrot design on top.
- Frost cookies. Use food coloring to dye parts of the reserve frosting green and orange. Pipe carrot design onto cookies.
Video
Notes
Store the dough. Cover and store the dough in the fridge for 1-2 days or freeze it for 3 months. See How to Freeze Cookie Dough for tips.
Store baked cookies. Let the frosting set and carefully stack cookies to avoid smearing. You may separate layers with parchment or wax paper. Store frosted cookies in an airtight container at room temperature for 2-3 days, in the fridge for up to 5 days, or in a freezer bag for 2-3 months.
Nutrition
Calories: 352kcal | Carbohydrates: 45g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 241mg | Potassium: 96mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2286IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg