Description
Delight in these moist and spiced Carrot Cake Cookies topped with a luscious almond-scented cream cheese frosting. These cookies combine the classic flavors of carrot cake with the convenience of a handheld treat, perfect for dessert or snack time.
Ingredients
Scale
For the Carrot Cake Cookies
- 1 cup salted butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup freshly grated carrots
For the Almond-Scented Cream Cheese Frosting
- 4 ounces cream cheese (softened)
- 3 Tablespoons salted butter (softened)
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 Tablespoon milk
Instructions
- Preheat the Oven: Set your oven to 375 degrees Fahrenheit and prepare two large cookie sheets by lining them with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In an electric stand mixer fitted with a paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Beat on medium speed for about 3 minutes until fully creamed and fluffy.
- Add Eggs: Beat in the eggs one at a time, mixing until fully incorporated to create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt.
- Mix Dry into Wet: Gradually add the dry flour mixture into the wet ingredients while mixing on low speed. Stir until just combined to avoid overmixing which can toughen the cookies.
- Fold in Carrots: Gently fold the freshly grated carrots into the dough, ensuring they are evenly distributed without breaking down the mixture.
- Form Cookies: Using a standard cookie scoop (about 2 tablespoons capacity), drop dough balls onto the prepared baking sheets, spacing them at least 2 inches apart for proper spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes. Watch for the cookie tops to set and the edges to turn a golden brown, careful not to overbake to maintain softness.
- Cool Cookies: Remove cookies from the oven and allow them to cool completely on the cookie sheets to prevent breakage before frosting.
- Prepare Frosting: In a medium bowl, use an electric hand mixer on low speed to beat together the softened cream cheese and butter until light and fluffy.
- Flavor Frosting: Add almond extract, vanilla extract, and milk to the cream cheese mixture, mixing well.
- Add Powdered Sugar: Gradually incorporate the powdered sugar into the frosting mixture, beating until smooth and creamy.
- Frost Cookies: Spread a few tablespoons of the prepared cream cheese frosting over each cooled cookie. Serve and enjoy!
Notes
- Ensure the butter and cream cheese are softened to room temperature for smooth blending.
- Do not overmix the dough after adding the flour to keep the cookies tender.
- Space cookies sufficiently on the baking sheet to avoid spreading into each other.
- Allow cookies to cool completely before frosting to prevent melting the frosting.
- Use freshly grated carrots for the best texture and flavor.
- Cookies can be stored in an airtight container refrigerated for up to 4 days.
