Description
Carrot cake cookies are a delightful fusion of flavors that capture the essence of classic carrot cake in a chewy, portable form. These soft, spiced cookies are packed with shredded carrots, warm cinnamon, and a hint of vanilla, making them the perfect treat for any occasion. Whether enjoyed fresh from the oven or stored for later indulgence, they evoke warmth and nostalgia with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup shredded carrots (freshly grated)
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 large egg
- 1/4 cup melted butter
- 1 tsp vanilla extract
- 1/4 cup chopped walnuts or raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, cinnamon, and a pinch of salt.
- In another bowl, cream melted butter and brown sugar until smooth. Add egg and vanilla extract; mix well.
- Gently fold in shredded carrots and optional nuts or raisins.
- Gradually mix dry ingredients into wet mixture until just combined.
- Scoop tablespoon-sized dollops of dough onto prepared sheets, spaced two inches apart.
- Bake for 12-15 minutes until golden at the edges but soft in the center.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 108
- Sugar: 8g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For a healthier option, substitute half of the all-purpose flour with whole wheat flour. Chill the dough for about 30 minutes before baking to maintain cookie shape and texture. Store in an airtight container at room temperature for up to five days.