How to Make Carrot Cake Cookies with Cream Cheese Frosting
Carrot Cake Cookies is a just like a soft carrot cake in bite size form! We make our carrot cake cookies without nuts but you can easily add in walnuts or pecan if you like. These are the perfect soft cookie.
- 1 cup unsalted butter
- ¾ cup sugar
- ¾ brown sugar
- 2 eggs
- 1 TBSP vanilla extract
- 3 cups flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 4 medium carrots peeled and grated (about 2 cups)
- 1 tub cream cheese frosting if desired
Line cookie sheets with silicon mats and set aside.
In a large bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars until light and creamy (about 5 minutes)
Add the eggs and vanilla and combine- be sure to scrape down sides.
Add the flour, baking soda, cinnamon and salt and finally carrots.
** Be sure to refrigerate the cookie dough for at least 2 hours before baking.
Preheat oven to 350.
Drop by rounded TBSP onto prepared pans.
Bake approximately 15 minutes or until lightly browned.
Cool 10 minutes before moving from cookie sheets.
Cool completely before frosting (if desired)