These carrot cake cookies are a delightful twist on the classic carrot cake, offering all the flavors you love in a convenient, handheld form. Perfect for a quick snack or a sweet treat, these cookies are moist, flavorful, and easy to make.
Most of the ingredients for these carrot cake cookies are common pantry staples. However, you may need to pick up grated carrots and chopped walnuts if you don't have them on hand. Make sure to get fresh carrots and high-quality walnuts for the best flavor.
Ingredients for Carrot Cake Cookies Recipe
Grated carrots: Freshly grated carrots add moisture and natural sweetness to the cookies.
All-purpose flour: The base of the cookie dough, providing structure and texture.
Brown sugar: Adds sweetness and a hint of molasses flavor.
Unsalted butter: Provides richness and helps create a tender texture.
Large egg: Binds the ingredients together and adds moisture.
Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.
Baking powder: Helps the cookies rise and become fluffy.
Ground cinnamon: Adds warmth and spice to the cookies.
Salt: Balances the sweetness and enhances the flavors.
Chopped walnuts: Optional, but adds a delightful crunch and nutty flavor.
Technique Tip for This Recipe
When grating the carrots, use the fine side of a box grater to ensure they blend seamlessly into the cookie dough. This will help the carrots cook evenly and provide a consistent texture throughout the cookies.
Suggested Side Dishes
Alternative Ingredients
grated carrots - Substitute with grated zucchini: Zucchini has a similar texture and moisture content, making it a good alternative.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, though it may result in a denser cookie.
brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and a similar caramel-like flavor.
unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and can add a slight coconut flavor.
large egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) is a great vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to achieve the same leavening effect.
ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a richer flavor.
salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor.
chopped walnuts - Substitute with chopped pecans: Pecans have a similar texture and nutty flavor, making them a good alternative.
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How to Store or Freeze These Cookies
To keep your carrot cake cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. This will help maintain their soft and chewy texture.
For longer storage, place the cookies in an airtight container and refrigerate them. They can last up to a week this way, ensuring you have a delightful dessert ready whenever you crave it.
If you want to freeze the cookies, first allow them to cool completely on a wire rack. This step is crucial to prevent condensation and ice crystals from forming, which can affect the texture of your cookies.
Once cooled, arrange the cookies in a single layer on a baking sheet and place them in the freezer for about an hour. This initial freezing step, known as flash freezing, prevents the cookies from sticking together.
After the cookies are firm, transfer them to a resealable plastic freezer bag or an airtight container. Be sure to label the container with the date so you can keep track of their freshness.
When you’re ready to enjoy your frozen carrot cake cookies, simply take out the desired amount and let them thaw at room temperature for about 15-20 minutes. If you prefer warm cookies, you can reheat them in a preheated oven at 350°F (175°C) for 5-7 minutes.
For added convenience, you can also freeze the cookie dough. Scoop the dough into individual portions and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a resealable plastic freezer bag.
When baking frozen dough, add an extra 2-3 minutes to the original baking time. This way, you can have freshly baked carrot cake cookies anytime you desire, with minimal effort.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 300°F (150°C).
- Place the carrot cake cookies on a baking sheet lined with parchment paper.
- Cover the cookies loosely with aluminum foil to prevent them from drying out.
- Heat for about 5-7 minutes, or until they are warmed through.
- Allow them to cool slightly before enjoying.
Microwave Method:
- Place a few carrot cake cookies on a microwave-safe plate.
- Cover the cookies with a damp paper towel to keep them moist.
- Microwave on medium power for 10-15 seconds.
- Check the cookies and add additional 5-second intervals if needed, until they are warmed to your liking.
Toaster Oven Method:
- Preheat your toaster oven to 300°F (150°C).
- Place the carrot cake cookies directly on the toaster oven rack or on a small baking sheet.
- Heat for about 5 minutes, checking frequently to ensure they do not overheat.
- Remove and let cool slightly before serving.
Air Fryer Method:
- Preheat your air fryer to 300°F (150°C).
- Place the carrot cake cookies in the air fryer basket in a single layer.
- Heat for 3-4 minutes, checking halfway through to ensure they are warming evenly.
- Allow them to cool slightly before enjoying.
Stovetop Steaming Method:
- Fill a pot with a small amount of water and bring it to a simmer.
- Place a steamer basket over the simmering water.
- Arrange the carrot cake cookies in the steamer basket in a single layer.
- Cover the pot and steam for about 2-3 minutes, or until the cookies are warmed through.
- Remove and let cool slightly before serving.
Best Tools for Baking
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Baking sheet: A flat surface to place the cookie dough on for baking.
Parchment paper: Lining the baking sheet to prevent the cookies from sticking.
Mixing bowl: A large bowl to mix the wet ingredients together.
Mixing bowl: Another bowl to whisk together the dry ingredients.
Hand mixer: Used to cream together the butter and brown sugar until light and fluffy.
Whisk: To combine the flour, baking powder, cinnamon, and salt.
Spatula: To fold in the grated carrots and walnuts.
Grater: To grate the carrots into fine pieces.
Measuring cups: To measure out the ingredients accurately.
Measuring spoons: To measure out smaller quantities like baking powder, cinnamon, and salt.
Spoon: To drop spoonfuls of dough onto the prepared baking sheet.
Wire rack: To cool the cookies completely after baking.
How to Save Time on This Recipe
Pre-grate the carrots: Grate the carrots ahead of time and store them in an airtight container in the fridge.
Soften butter quickly: Cut the butter into small pieces to soften it faster.
Use a cookie scoop: A cookie scoop ensures uniform-sized cookies and speeds up the process.
Measure ingredients in advance: Measure out all ingredients before starting to streamline the mixing process.
Skip the walnuts: If you're in a hurry, omit the walnuts to save chopping time.
Carrot Cake Cookies Recipe
Ingredients
Main Ingredients
- 1 cup Grated carrots
- 1 cup All-purpose flour
- ½ cup Brown sugar
- ½ cup Unsalted butter, softened
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- ½ teaspoon Ground cinnamon
- ¼ teaspoon Salt
- ½ cup Chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg and vanilla extract, and mix until well combined.
- In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and walnuts (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutritional Value
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