Kick off your spring baking with a fun twist on a classic favorite – carrot cake cookies! These soft, chewy delights are packed with grated carrots, oats, and a hint of cinnamon, then sandwiched with luscious, tangy cream cheese frosting. A delicious treat that’s perfect for any occasion!
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Why You’ll Love These Carrot Cake Cookies
Soft and Chewy: Thanks to oats, coconut, and brown sugar, these cookies are irresistibly soft and chewy.
Perfectly Sweet: A delightful mix of brown sugar, granulated sugar, sweetened coconut, and powdered sugar makes these cookies perfectly sweet.
Cream Cheese Frosting: Each cookie sandwich is filled with a generous portion of sweet and tangy cream cheese frosting, making every bite a treat.
Easy and Fun: Skip the fuss of traditional carrot cake! These cookies are easy to make, with a rustic charm that’s perfect for a grab-and-go treat. No forks or plates needed!
Tips for Perfect Carrot Cake Cookies
Soft Butter: Make sure your butter is softened but still cool to the touch.
Fresh Carrots: Avoid using carrots packed in water for the best texture and flavor.
Uniform Size: Use a cookie scoop (I recommend a 2 tsp scoop) to ensure all your cookies are the same size.
Smaller is Better: Keep your cookies on the smaller side (2 tsp is perfect) since each sandwich has two cookies and frosting.
Parchment Paper: Always bake your cookies on parchment-lined baking sheets.
Chewy Perfection: Pull the cookies from the oven when the center is still slightly underdone and let them cool on the baking sheet for that perfect chewy texture.
Baking with Carrots
Carrot Type: Use full-size carrots for this recipe. Avoid baby carrots or those packed in water, as they add too much moisture to the dough.
Grating: Use the small holes on a box grater to grate your carrots finely, ensuring they soften during the short bake time.
Remove Moisture: Briefly squeeze out excess moisture from the grated carrots using a clean towel or paper towels.
Measuring: Fluff the shredded and drained carrots with a fork, then scoop them loosely into the measuring cup. Avoid packing them down.in.
Serving and storage:
For the best taste and texture, enjoy these cookies within 1-2 days of baking. Store them in the refrigerator, and you can eat them chilled or bring them to room temperature before serving.
Love cookies? Be sure to check out these other delicious cookie recipes!
Brownies Cookies
Chocolate Crinkle Cookies
Double Chocolate Chip Cookies
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