Print

Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

A stack of Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze, showing visible shredded carrots inside.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for soft, chewy cookies that taste like carrot cake, finished with a simple, tangy cream cheese glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 4 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the shredded carrots and chopped nuts, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Mix until the glaze is smooth and pourable. Add more milk if the glaze is too thick.
  11. Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the top of each cookie. Allow the glaze to set before serving.

Notes

  • For the softest cookies, use finely shredded carrots and do not overbake.
  • Chop the nuts finely to ensure they distribute evenly in the dough.
  • If you prefer a thicker frosting instead of a glaze, use less milk in the glaze mixture.

Nutrition

Find it online: https://eatableempress.com/soft-baked-carrot-cake-cookies-with-cream-cheese-glaze/