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The aroma of carrot cake cookies baking instantly transports me to my grandmother’s Sunday kitchen, where leftover carrots became pure joy. These soft, spiced cookies capture the warm, comforting essence of carrot cake in a handheld treat, perfect for sharing—or keeping to yourself! With a rich brown butter cream cheese frosting, they’re a cozy delight. If you love these, you’ll also adore our Easy Chocolate Crinkle Cookies Recipe for another crowd-pleasing treat.
Let’s bake something that smells like home!
Table talk
with Michelle!
Whether it’s a cozy Easter brunch or a quick sweet treat, Carrot Cake Cookies recipe never fail to impress. I’ve baked them countless times, and they’re always a hit! Even my “not a dessert person” husband sneaks seconds. Simple, spiced, and endlessly customizable!
Michelle
Why You’ll Love This Carrot Cake Cookies Recipe
- Effortless to Make: No fancy tools needed—just a mixer and about an hour, mostly hands-off.
- Perfect Texture: Soft, chewy cookies with hearty oats and warm spices in every bite.
- Irresistible Frosting: Brown butter cream cheese frosting adds a nutty, decadent touch.
- Versatile: Ideal for spring picnics, holiday exchanges, or cozy weekday treats.
What You’ll Need
- All-purpose flour – Unbleached preferred for a solid, chewy base.
- Warm spices – Cinnamon, nutmeg, ginger, and cloves for classic carrot cake flavor; don’t skip the cloves!
- Fresh carrots – Finely grated for moisture and natural sweetness.
- Brown sugar – Adds deep, molasses-like sweetness.
- Granulated sugar – Balances sweetness and texture.
- Room temperature butter – Ensures proper creaming for tender cookies.
- Old-fashioned oats – For chewy texture; quick oats work but are less hearty.
- Cream cheese – Full-fat, brick-style for smooth frosting.
- Pure vanilla extract – Enhances flavor with a rich, authentic note.
- Confectioner’s sugar – For silky, sweet frosting.
Let’s Make It Together
- Prep Workspace: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a bowl, whisk flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. The aroma will set the mood!
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes). This creates a tender texture.
- Add Carrots: Fold in finely grated carrots until evenly distributed; they’ll melt into the dough.
- Incorporate Egg and Vanilla: Add egg and vanilla, mixing just until combined to avoid tough cookies.
- Combine Dry Ingredients: Gradually mix in dry ingredients on low speed until just blended.
- Add Oats: Stir in old-fashioned oats for that signature chewy texture.
- Scoop and Space: Drop 1½ tablespoon dough balls onto the baking sheet, spacing 2 inches apart. Gently flatten for even baking.
- Bake: Bake 10-12 minutes until edges are golden and centers look slightly soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
- Brown Butter: Melt butter until golden and nutty-smelling. Cool in the fridge for 30 minutes until soft but not liquid.
- Make Frosting: Beat brown butter with cream cheese until smooth. Gradually add confectioner’s sugar and vanilla for a decadent filling.
- Assemble Sandwiches: Pipe or spread frosting on half the cookies, then top with remaining cookies. A little oozing frosting is perfect!
Serving Suggestions
- Snack Time: Pair with cold milk for a cozy afternoon treat.
- Elegant Display: Arrange on a tiered stand with fall treats like apple cider donuts.
- Gift Idea: Wrap individually in cellophane with ribbon for neighbors or teachers.
- Cozy Pairing: Serve with spiced chai or coffee to enhance the warm flavors.
Make It Your Own
- Add Crunch: Fold in ½ cup chopped walnuts or pecans with the oats.
- Tropical Twist: Swap raisins for dried pineapple and add coconut flakes.
- Gluten-Free: Use a 1:1 gluten-free baking blend instead of flour.
- Bolder Spices: Increase cinnamon to 2 tsp and add a pinch of cardamom.
Kitchen Tips
- Avoid Overmixing: Mix just until combined to keep cookies tender.
- Finely Grate Carrots: Use a fine grater to ensure carrots blend seamlessly.
- Cool Brown Butter Properly: Too warm, and the frosting becomes runny.
- Don’t Overbake: Remove when centers look slightly underdone for chewy texture.
Storage & Make-Ahead
- Room Temperature: Store assembled cookies in an airtight container for up to 5 days; frosting keeps them moist.
- Freeze: Freeze unfilled cookies for 3 months; wrap individually, thaw, and frost before serving.
- Make-Ahead Dough: Refrigerate dough for 3 days or freeze for 2 months; bake from frozen, adding 1-2 minutes.
- Frosting Prep: Store frosting in the fridge for a week; re-whip at room temperature before using.
Related Recipes You’ll Love
- Pistachio Shortbread Cookies
- Classic Sugar Cookies
- Brown Butter Chocolate Chip Cookies
- Chewy Soft Snickerdoodle Cookie
- Chocolate Crinkle Cookies
Frequently Asked Questions
If it smells nutty, it’s fine; if burnt, start over to avoid bitterness.
Yes, but they yield less chewy texture than old-fashioned oats.
Golden edges with soft centers; they firm up while cooling.
Use vegan butter for cookies; vegan cream cheese alters frosting texture.
Final Thoughts
This carrot cake cookies recipe is a beloved treat that blends nostalgia with simplicity. With soft, chewy cookies and decadent brown butter frosting, they’re perfect for any occasion. Customize with nuts or spices, and enjoy the cozy flavors that bring everyone together. Happy baking!
If you give Carrot Cake Cookies recipe a try, I’d love to hear how it turned out!
Please take a moment to leave a rating and a quick review—it really helps us keep sharing free, delicious recipes you can trust.
Carrot Cake Cookies
- Prep Time: 60m
- Cook Time: 10m
- Total Time: 70m
- Yield: 18 1x
Description
These carrot cake cookies combine the beloved spiced flavor of classic carrot cake with a soft oatmeal cookie texture and a luscious cream cheese filling. Perfect as sandwich cookies for holidays, special occasions, or cozy snacks.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 cup unsalted butter (at room temperature)
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup finely grated carrots
- 1 large egg
- 2 teaspoons pure vanilla extract
- 3 cups old fashioned oats
- 1/2 cup raisins and/or chopped nuts (optional)
- 1/2 cup unsalted butter (cut into tablespoon pieces)
- 8 oz full-fat brick-style cream cheese (at room temperature)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 cups confectioner’s sugar
Instructions
- Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, cinnamon, baking soda, salt, nutmeg, ginger, and cloves. Set aside.
- In a stand mixer, beat butter and sugars until creamy. Scrape down the bowl, add grated carrots, and mix until combined. Add egg and vanilla and mix again.
- Add the dry ingredients and mix on low until just combined. Stir in oats and raisins/nuts if using.
- Scoop cookie dough (1 1/2 tablespoons each) onto baking sheet, spacing 2 inches apart. Slightly flatten if needed.
- Bake for 10–12 minutes or until edges are golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make the filling, melt butter in a saucepan over medium heat until browned and nutty-smelling (5–7 minutes). Transfer to a bowl and chill in the fridge for 30 minutes, until soft solid.
- Beat browned butter and cream cheese together until smooth. Add vanilla and salt, then gradually beat in confectioner’s sugar (about 3/4 cup at a time), mixing until creamy.
- To assemble, spread or pipe frosting onto half the cookies and sandwich with remaining cookies. You may have leftover filling.
Notes
Use finely grated carrots for the best texture. Don’t skip browning the butter — it gives the frosting a rich, nutty depth.
Nutrition
- Calories: 364 kcal
- Sugar: 38 g
- Sodium: 211 mg
- Fat: 16 g
- Carbohydrates: 66 g
- Fiber: 2 g
- Protein: 4 g
