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Carrot Cake Cookies Final Image Overhead Shot Bite of Cookie in Scene with Carrots

Carrot Cake Cookies with Cream Cheese Frosting

andrea blair cirignano | cedar baking company
Soft and chewy cookies with all of the flavors of carrot cake and without the hassle or time commitment!
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Course Dessert
Servings 18

Ingredients
  

For the Cookies:

  • 2 1/2 cups KAMUT® White Flour or 2 2/3 cups white all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 egg
  • 12 TBSP unsalted butter *see note
  • 3/4 cup sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups finely grated carrot

For the Frosting:

  • 1 stick unsalted butter, softened
  • 4 oz cream cheese, softened
  • 11 oz powdered sugar, sifted
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions
 

  • Set out butter and cream cheese for the frosting and let both come to room temperature.
  • Line three baking sheets with parchment paper and set aside.
  • Mix dry ingredients and set aside. Peel and grate carrots and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl (if using a hand mixer), cream butter and both sugars. When smooth, add egg, vanilla, and grated carrots and mix until combined.
  • Add flour mixture to the wet ingredients and mix until just combined.
  • Using a large, 2-ounce cookie scoop, place 6 level scoops of cookie dough on each prepared baking sheet, evenly spaced.
  • Chill cookie dough on cookie sheets for 30 minutes in the refrigerator. **see note
  • Part of the way through chill time, preheat oven to 350 degrees.
  • Place prepared and chilled cookie sheets in the preheated oven and bake for 28 minutes. While the cookies bake is a perfect time to wash your mixing bowl and attachment to reuse for the frosting.
  • Halfway through bake time, pull trays out to flatten the cookies with the bottom of a glass, then rotate and swap racks when you place back in the oven to finish baking.
  • Cookies are finished baking when the edges of the cookies turn a nice, golden brown.
  • Transfer each cookie sheet to a wire rack and let the cookies cool completely on the tray. While the cookies cool, make the frosting.
  • Sift the powdered sugar using a fine mesh strainer and set aside. This will remove lumps from your powdered sugar.
  • Using a stand mixer fitted with the paddle attachment or a handheld mixer and a large mixing bowl, cream together the remaining 1 stick of butter and cream cheese until completely smooth. Add in powdered sugar, a little bit at a time to avoid a mess, and mix at a low speed after each addition. Scrape down the sides of the bowl as needed. Add in salt and vanilla extract and mix at a low speed until combined. Increase to medium-high speed and mix for 2-3 minutes until frosting starts to lighten in color.
  • Use a medium cookie scoop to place one scoop of frosting on each of the cooled cookies and smooth out using an offset spatula.

Notes

*Use cold butter if using a bowl-lift stand mixer. If using a tilt-head stand mixer or hand mixer, use softened room temperature butter.
**Chill for 1 hour if you used room temperature butter in the cookie dough.Â