Carrot Cake Cookies 

Carrot Cake Cookies Recipe 🥕🍪

These Carrot Cake Cookies are soft, chewy, and packed with warm spices, shredded carrots, and crunchy nuts. They taste just like a slice of classic carrot cake but in a handheld, portable cookie form! For extra indulgence, sandwich them with a rich cream cheese frosting.

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Ingredients

For the Cookies:

• 1 ½ cups (190g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) light brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup (100g) finely shredded carrots (fresh, not pre-packaged)
• ½ cup (50g) chopped walnuts or pecans (optional)
• ½ cup (75g) raisins (optional)

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For the Cream Cheese Frosting (Optional, for sandwich cookies):

• 4 oz (113g) cream cheese, softened
• ¼ cup (57g) unsalted butter, softened
• 1 ½ cups (180g) powdered sugar, sifted
• 1 teaspoon vanilla extract

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Instructions

Step 1: Prepare the Cookie Dough

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Cream the butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar together with a hand mixer until light and fluffy (about 2 minutes).
4. Add wet ingredients: Mix in the egg and vanilla extract, beating until fully combined.
5. Incorporate the dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Do not overmix.
6. Fold in the carrots and mix-ins: Stir in the shredded carrots, and if using, add chopped nuts and raisins.

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Step 2: Bake the Cookies

1. Scoop the dough: Use a tablespoon or cookie scoop to drop dough balls onto the lined baking sheet, spacing them 2 inches apart.
2. Bake: Place in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers remain soft.
3. Cool completely: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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Step 3: Make the Cream Cheese Frosting (Optional)

1. Beat the butter and cream cheese: In a mixing bowl, beat the cream cheese and butter together until smooth and creamy.
2. Add powdered sugar: Gradually mix in the powdered sugar, beating until fluffy.
3. Add vanilla extract: Stir in the vanilla extract for flavor.

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Step 4: Assemble (For Sandwich Cookies)

1. Pair the cookies: Match up cookies of similar size.
2. Pipe or spread frosting: Spoon or pipe a generous amount of cream cheese frosting onto the flat side of one cookie.
3. Top with another cookie: Gently press a second cookie on top to create a sandwich.
4. Chill (optional): For firmer frosting, refrigerate the cookies for 15-20 minutes before serving.

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Storage Tips

• Without frosting: Store cookies in an airtight container at room temperature for up to 5 days.
• With frosting: Store in the refrigerator for up to 5 days.
• Freeze: Wrap cookies (with or without frosting) in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

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Customizations & Variations

🍫 Chocolate Chip Twist: Swap the raisins for white chocolate chips.
🥥 Tropical Flavor: Add ¼ cup shredded coconut to the dough.
🍎 Apple-Carrot Combo: Replace ½ cup of carrots with finely shredded apple.
🎃 Fall Spice Boost: Add ¼ teaspoon ground cloves for a deeper spice profile.

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Final Thoughts

These Carrot Cake Cookies are soft, spiced, and bursting with classic carrot cake flavor! Whether you enjoy them plain or filled with luscious cream cheese frosting, they make the perfect snack or dessert for any occasion.

Would you like metric measurements or any adjustments? 😊