Description
Carrot cake cookies blend classic dessert flavors into a handheld treat perfect for sweet cravings. Spiced with cinnamon and nutmeg, these delightful cookies offer a delicious twist that you’ll want to savor with coffee or tea.
Ingredients
Scale
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 2 large eggs
- 1 ½ cups finely grated carrots
- 1 cup (100 grams) old-fashioned rolled oats
- 1 cup (200 grams) California Raisins
- 1 cup (80 grams) unsweetened coconut
Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 1 cup (200 grams) brown sugar, lightly packed
- 1 cup (200 grams) granulated sugar
- ½ teaspoon (2.5 milliliters) baking soda
- ½ teaspoon (2.5 milliliters) baking powder
- 1 teaspoon (5 milliliters) cinnamon
- ½ teaspoon (2.5 milliliters) salt
Frosting Ingredients:
- 6 ounces (170 grams) cream cheese, softened
- 8 tablespoons (113 grams) butter, softened
- 1 teaspoon (5 milliliters) vanilla extract
- 2 ⅓ cups (270 grams) powdered sugar
Instructions
- Arrange the oven rack in the middle position and warm to 350°F, preparing parchment-lined baking sheets for the upcoming cookie transformation.
- In a spacious mixing vessel, whip the butter and sugars into a pillowy, aerated mixture that captures light and volume.
- Introduce eggs and vanilla essence, blending thoroughly until the mixture achieves a harmonious, silky consistency.
- Gradually fold in the dry ingredients – flour, oats, leavening agents, warm cinnamon, and salt – stirring until just combined to maintain the delicate cookie texture.
- Gently incorporate grated carrots, feathery coconut shreds, and plump raisins, distributing them evenly throughout the dough for a balanced flavor profile.
- Portion the dough onto prepared sheets using a spoon, spacing each dollop generously to allow spreading, and softly shape with dampened fingertips for uniform rounds.
- Slide the trays into the preheated oven, baking until edges transform to a golden hue and surfaces lose their glossy sheen, approximately 9-10 minutes.
- Allow cookies to rest on the baking sheet momentarily, then transfer to a cooling rack to achieve complete temperature equilibrium.
- Craft the creamy frosting by whipping cream cheese, butter, and vanilla until smooth, gradually integrating powdered sugar to create a light, billowy texture.
- Construct sandwich cookies by generously spreading frosting between two cooled cookie bases, pressing gently to distribute the filling.
- Permit the frosted cookies to stabilize at room temperature, ensuring the filling sets perfectly before storing in a chilled environment between wax paper layers.
Notes
- Opt for room temperature ingredients to ensure smooth blending and consistent texture in your cookie dough.
- Grate carrots finely to distribute evenly and prevent large chunks that might affect cookie consistency.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain cookie shape.
- Pat raisins dry before adding to prevent excess moisture from making cookies soggy.
- Allow cookies to cool completely before frosting to prevent melting and ensure clean, neat sandwich assembly.
- Store frosted cookies in the refrigerator to maintain cream cheese frosting’s stability and prevent spoilage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg