There’s just something about that first crisp autumn breeze that makes me want to bake! And for years, my absolute favorite thing to whip up has been these Irresistible Carrot Cake Cookies. Seriously, they’re like getting a little slice of your favorite carrot cake, but in perfectly soft, spiced cookie form. I still remember the first time I made them – it was a rainy afternoon, and I just *had* to have that comforting, warm spice flavor. These cookies delivered, and they’ve been a family favorite ever since!
Why You’ll Love These Irresistible Carrot Cake Cookies
Oh, just wait until you try these! They’re so good because:
- They taste EXACTLY like carrot cake, but in a delightfully soft cookie!
- Super easy to whip up, even on a busy weeknight – a total lifesaver!
- The spice blend? Pure cozy perfection.
- They’re fantastic with that creamy cream cheese frosting – don’t skip it!
Gather Your Ingredients for Irresistible Carrot Cake Cookies
Alright, let’s get down to business! This recipe is pretty straightforward, but getting your ingredients prepped is half the battle. You’ll want to have everything measured out and ready to go before you even think about mixing. Trust me, it makes the whole process flow so much better. You’re going to need some pantry staples for the cookies themselves, plus a few fresh things to get that amazing carrot cake flavor. And of course, we can’t forget the dreamy cream cheese frosting!
For the Soft Spiced Cookies:
- Flour: 2 1/4 cups all-purpose flour – this is what gives our cookies their structure.
- Baking Soda: 1 teaspoon baking soda – our leavening agent to help them spread just a bit.
- Salt: 1/2 teaspoon salt – balances all those sweet flavors!
- Spices: 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. This is the heart of that carrot cake taste!
- Butter: 1 cup (that’s two sticks!) unsalted butter, softened. Make sure it’s nice and soft, not melted!
- Sugars: 1 cup granulated sugar and 1/2 cup packed light brown sugar. The combo gives us sweetness and that lovely depth.
- Eggs: 2 large eggs – they bind everything together.
- Vanilla: 1 teaspoon vanilla extract – always enhances the other flavors.
- Carrots: 1 1/2 cups grated carrots (about 2 medium carrots). Grate them yourself for the best moisture!
- Nuts (Optional!): 1/2 cup chopped pecans or walnuts. If you’re not a nut fan, no worries, just skip ’em!
For the Cream Cheese Frosting:
- Cream Cheese: 8 ounces cream cheese, softened. Crucial for that smooth texture!
- Butter: 1/2 cup (1 stick) unsalted butter, also softened.
- Vanilla: 1 teaspoon vanilla extract – just a little touch.
- Powdered Sugar: 2 cups powdered sugar. Sifted if you’re feeling fancy, but it usually works just fine!
Step-by-Step Guide to Making Soft Spiced Carrot Cake Cookies
Okay, now for the fun part! Making these Irresistible Carrot Cake Cookies is honestly a breeze, and following these steps will get you to delicious cookie heaven in no time. Don’t worry if you’re new to baking; I’ll walk you through every little bit. It’s all about mixing things right and not overdoing it, which is key for that perfect soft texture. If you’re ever out of all-purpose flour, you can use a homemade cake flour substitute here – just make sure to adjust the amount! I usually preheat my oven first thing, get my baking sheets ready with parchment paper, and then we’re off to the races!
Preparing the Cookie Dough
First things first, let’s get those dry ingredients together. In a medium bowl, just give your flour, baking soda, salt, and all those yummy spices – cinnamon, nutmeg, and cloves – a good whisk. This makes sure everything’s evenly distributed so you don’t get a surprise bite of baking soda! Now, in a big bowl, grab your softened butter and both sugars. Cream them together until they’re light and fluffy; this step is super important for texture! Then, beat in your eggs one at a time, followed by the vanilla. Slowly add in the dry stuff, mixing *just* until it’s combined. Seriously, don’t overmix! Finally, gently stir in your grated carrots and nuts if you’re using them. You want that dough to be thick and gorgeous!
Baking the Soft Spiced Cookies
Time to bake! Grab a tablespoon and drop rounded spoonfuls of dough onto your prepared baking sheets. Give them about 2 inches of space because they will spread *just* a little. Pop them into your preheated oven (remember, 350°F or 175°C!) for about 10-12 minutes. You’re looking for the edges to be lightly golden, and the centers should look set, not gooey. Let them hang out on the baking sheet for a couple of minutes before carefully moving them to a wire rack to cool completely. Patience here is key for perfectly soft cookies!
Crafting the Cream Cheese Frosting
While those cookies are doing their cooling thing, let’s whip up that amazing cream cheese frosting! Make sure your cream cheese and butter are nice and softened – this is crucial for getting it super smooth. In a medium bowl, beat them together until they’re creamy and there are no lumps. Stir in the vanilla extract, then gradually add your powdered sugar. Keep mixing until it’s all smooth, creamy, and spreadable. If it seems a little too thick, you can add a tiny splash of milk, but usually, it’s spot on!
Assembling Your Irresistible Carrot Cake Cookies
Once your cookies are completely cool (and I mean *cool*, otherwise the frosting melts!), it’s time to assemble! Take half of your cookies and spread a generous dollop of that dreamy cream cheese frosting on the bottom. Then, top it with another cookie to make a perfect little sandwich. And voilà! Your delicious, soft carrot cake cookies are ready to be devoured.
Tips for Perfectly Soft Spiced Cookies
So, you want your Irresistible Carrot Cake Cookies to be the absolute best, right? I’ve learned a thing or two over the years, and I’m happy to share my secrets! First off, don’t, I repeat, *do not* overbake these little guys. They should look a touch underdone when you pull them out; they’ll continue to set up on the hot pan. That’s the secret to keeping them wonderfully soft and moist, just like a good cookie should be. Also, make sure your carrots are grated finely enough – you want them to blend into the cookie without being chunky. If you’re looking for tips on making extra crispy cookies (for a different kind of treat, of course!), you can check out this trick, but for these, we want soft!
Ingredient Notes and Substitutions for Your Cookies
Figuring out what to use when you’re missing something can be a pain! For these soft spiced cookies, the carrots are really key for that moist carrot cake flavor. If you absolutely can’t find fresh ones, canned grated carrots *might* work in a pinch, but they won’t give quite the same lovely moisture. Also, nuts are totally optional – if you have a nut allergy or just don’t love ’em, feel free to leave them out. The cookies are still fantastic! And for the spices, if you’re missing one, you can sometimes adjust the others a bit, but this ratio really makes them taste like carrot cake!
Frequently Asked Questions about Irresistible Carrot Cake Cookies
Got some burning questions about these delightful cookies? I get it! It’s always good to have a little extra info. Here are a few things people often ask:
Can I make these carrot cake cookies ahead of time?
Oh, absolutely! You can totally make the dough and store it in the fridge for a day or two before baking. Just wrap it up tight. The frosting can also be made ahead and kept in the fridge; you might just need to stir it a bit to soften it up before frosting your soft spiced cookies.
What can I use instead of nuts in these cookies?
No problem at all if nuts aren’t your thing! You can easily just leave them out completely. The soft spiced carrot cake cookies will still be incredibly delicious. Some people also like to add a few raisins or even some shredded coconut; those are fun additions if you want to mix it up!
How long do these irresistible carrot cake cookies stay fresh?
These cookies are best enjoyed fresh, but they do store pretty well, especially if they’re kept in an airtight container. They’ll usually stay soft and delicious for about 3-4 days at room temperature. If you’ve frosted them, keeping them in the fridge in an airtight container is probably best to keep that frosting nice and firm!
My cookies spread too much. What did I do wrong?
Oops! That usually happens if your butter was too soft or even melted when you started creaming it with the sugar. Make sure it’s just softened – you should be able to easily indent it with your finger, but it shouldn’t be greasy or falling apart. Also, chilling the dough for about 30 minutes before baking can help prevent too much spreading!
Nutritional Information (Estimated)
Just a heads-up, the nutritional info below is an estimate for one of these dreamy Irresistible Carrot Cake Cookies. Things can vary a bit depending on the brands of butter, sugar, and other goodies you use, but this gives you a good idea! It’s always a good idea to track it yourself if you have specific dietary needs.
- Serving Size: 1 cookie
- Calories: ~250
- Fat: ~12g
- Saturated Fat: ~7g
- Trans Fat: 0g
- Cholesterol: ~35mg
- Sodium: ~100mg
- Carbohydrates: ~35g
- Fiber: ~1g
- Sugar: ~25g
- Protein: ~3g
Share Your Irresistible Carrot Cake Cookie Creations!
I just *love* hearing from you all! Have you tried making these Irresistible Carrot Cake Cookies? Did they turn out soft and spiced just like you hoped? Please, please leave a comment below and tell me all about it! Rate the recipe if you loved it, or share any little twists you tried. And if you snap a pic, tag me on social media – I’d be thrilled to see your delicious creations! You can also reach out here if you have any questions.
Print
Irresistible Carrot Cake Cookies
- Total Time: 32 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, spiced cookies that capture the essence of carrot cake.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2 medium)
- 1/2 cup chopped pecans or walnuts (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the grated carrots and chopped nuts, if using.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- While the cookies cool, prepare the cream cheese frosting. In a medium bowl, beat together the softened cream cheese and butter until smooth.
- Beat in the vanilla extract. Gradually add the powdered sugar, mixing until the frosting is smooth and creamy.
- Once the cookies are completely cool, spread or pipe the cream cheese frosting onto the bottoms of half the cookies, then top with the remaining cookies to make sandwiches.
Notes
- For softer cookies, do not overbake.
- Ensure your cream cheese and butter are at room temperature for smooth frosting.
- Store cookies in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: carrot cake cookies, spiced cookies, soft cookies, cream cheese frosting, easy cookie recipe, fall baking