Welcome to our delicious world of homemade treats! Today, we’re diving into the irresistible combination of classic Carrot Cake Cookies with Maple Cinnamon Frosting. These cookies are perfect for anyone who loves the rich, comforting flavors of carrot cake but is looking for a new twist on this beloved dessert. With a soft and chewy texture, these cookies are topped with a luscious maple cinnamon frosting that truly elevates the taste. Whether you’re baking for a family gathering, holiday party, or just a cozy afternoon snack, these carrot cake cookies are guaranteed to impress!
Introduction
There’s something magical about carrot cake—its warm spices, tender crumb, and slightly sweet and earthy flavor from the carrots make it a perennial favorite. But have you ever tried transforming that beloved dessert into a cookie? Carrot Cake Cookies with Maple Cinnamon Frosting take all the best elements of traditional carrot cake and condense them into bite-sized treats, perfect for sharing or enjoying on your own. The smooth, tangy cream cheese frosting is elevated with maple syrup and a hint of cinnamon, bringing together the perfect balance of sweetness and spice. If you’re a fan of carrot cake or simply love comforting baked goods, these cookies are a must-try!
Ingredients for Carrot Cake Cookies
Here’s everything you’ll need to whip up these delicious cookies. All the ingredients are common kitchen staples, making it easy to prepare this recipe whenever the craving strikes.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups grated carrots
- 1 cup rolled oats
- 1/2 cup chopped pecans (optional)
For the Maple Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- Grated carrots for garnish
Feel free to substitute gluten-free flour or dairy-free alternatives, such as coconut oil in place of butter or dairy-free cream cheese, for those with dietary restrictions.
How to Make Carrot Cake Cookies – Step by Step
Let’s dive into how to make these delicious Carrot Cake Cookies from scratch! Follow the simple steps below for a perfectly baked batch every time.
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. These spices will add that classic carrot cake flavor to the cookies.
Step 4: Add Dry Ingredients to Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 5: Incorporate Carrots, Oats, and Pecans
Fold in the grated carrots, rolled oats, and chopped pecans (if using). These ingredients will give the cookies texture and a subtle, natural sweetness.
Step 6: Drop the Dough on the Baking Sheet
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread slightly as they bake.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking to ensure a soft and chewy texture. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Maple Cinnamon Frosting
While the cookies are cooling, prepare the frosting. In a medium-sized bowl, beat together the cream cheese, unsalted butter, pure maple syrup, and ground cinnamon until the mixture is smooth and creamy. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Step 9: Frost and Garnish
Once the cookies have cooled completely, spread a generous layer of frosting on each one. For an added touch, sprinkle the tops with a little extra grated carrot for a pop of color and a nod to the cookie’s key ingredient.
Helpful Tips for Carrot Cake Cookies
- Use freshly grated carrots: Pre-shredded carrots from the store can be dry and lack flavor. Grating your carrots at home ensures they are fresh and full of moisture, which helps keep the cookies soft.
- Chill the dough (optional): If you prefer thicker cookies, chilling the dough for 30 minutes before baking can prevent them from spreading too much.
- Make-ahead frosting: The Maple Cinnamon Frosting can be made a day ahead and stored in the fridge. Just bring it to room temperature and give it a quick stir before frosting the cookies.
Cooking Tips for the Best Carrot Cake Cookies
- Measure flour correctly: Too much flour can lead to dense cookies. Spoon the flour into your measuring cup and level it off with a knife for accurate measuring.
- Baking time is key: For soft and chewy cookies, make sure you don’t overbake. The cookies should be lightly golden around the edges but still soft in the middle.
- Mix-ins for extra flavor: Try adding raisins, dried cranberries, or shredded coconut to the cookie dough for additional texture and flavor.
Serving Suggestions for Carrot Cake Cookies
Pair these delicious Carrot Cake Cookies with a warm cup of tea, coffee, or even a cold glass of milk. They’re the perfect addition to a brunch spread, holiday dessert table, or as an afternoon snack. For an extra indulgent treat, serve the cookies with a side of vanilla ice cream. The creaminess of the ice cream complements the warmth of the cinnamon and spices beautifully.
Nutritional Information
Enjoy the wholesome goodness of these cookies with a balance of fiber from the oats and carrots, and a modest amount of sugar.
Per serving (1 cookie):
- Calories: 220 kcal
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 40mg
- Sodium: 160mg
- Total Carbohydrates: 25g
- Dietary Fiber: 2g
- Sugars: 14g
- Protein: 3g
- Vitamin A: 15% DV
- Calcium: 4% DV
- Iron: 6% DV
Storage and Leftovers for Carrot Cake Cookies
To store these cookies, place them in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, store them in the refrigerator for up to 5 days. You can also freeze the unfrosted cookies for up to 2 months. When you’re ready to serve, simply thaw at room temperature and frost before serving.
If you have leftover frosting, store it in an airtight container in the refrigerator for up to 5 days. The frosting can also be frozen for up to 2 months. To use, thaw in the fridge overnight and bring to room temperature before spreading on the cookies.
4 Frequently Asked Questions (FAQs) for Carrot Cake Cookies
Q1: Can I make these cookies gluten-free?
Yes! Simply swap the all-purpose flour for a gluten-free flour blend. Make sure the oats you use are also certified gluten-free.
Q2: Can I add other mix-ins like raisins or coconut?
Absolutely! You can add up to 1/2 cup of raisins, shredded coconut, or even white chocolate chips to customize your cookies.
Q3: How long will the frosting last?
The Maple Cinnamon Frosting can be stored in an airtight container in the fridge for up to 5 days. Let it come to room temperature before using it on the cookies.
Q4: Can I freeze these cookies?
Yes, these cookies freeze well! Store unfrosted cookies in a freezer-safe bag for up to 2 months. Frost them once they’ve been thawed.
Related Recipes for Carrot Cake Lovers
If you enjoyed these Carrot Cake Cookies with Maple Cinnamon Frosting, be sure to check out these related recipes on our blog:
Conclusion
Now that you’ve discovered the secret to making irresistible Carrot Cake Cookies with Maple Cinnamon Frosting, it’s time to get baking! These cookies are a crowd-pleaser with their soft texture, warm spices, and creamy frosting. Whether you’re baking for a special occasion or just treating yourself, these cookies are sure to become a favorite. Don’t forget to share your creations with us in the comments below, and let us know if you’ve tried any fun variations. Happy baking!
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Carrot Cake Cookies with Maple Cinnamon Frosting Recipe
Description
Welcome to our delicious world of homemade treats! Today, we’re diving into the irresistible combination of classic Carrot Cake Cookies with Maple Cinnamon Frosting. These cookies are perfect for anyone who loves the rich, comforting flavors of carrot cake but is looking for a new twist on this beloved dessert. With a soft and chewy texture, these cookies are topped with a luscious maple cinnamon frosting that truly elevates the taste. Whether you’re baking for a family gathering, holiday party, or just a cozy afternoon snack, these carrot cake cookies are guaranteed to impress!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 cups grated carrots
- 1 cup rolled oats
- 1/2 cup chopped pecans (optional)
For the Maple Cinnamon Frosting:
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup pure maple syrup
- 1/2 teaspoon ground cinnamon
- 1 cup powdered sugar
- Grated carrots for garnish
Feel free to substitute gluten-free flour or dairy-free alternatives, such as coconut oil in place of butter or dairy-free cream cheese, for those with dietary restrictions.
Instructions
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Next, add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground cloves, and salt. These spices will add that classic carrot cake flavor to the cookies.
Step 4: Add Dry Ingredients to Wet Ingredients
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Step 5: Incorporate Carrots, Oats, and Pecans
Fold in the grated carrots, rolled oats, and chopped pecans (if using). These ingredients will give the cookies texture and a subtle, natural sweetness.
Step 6: Drop the Dough on the Baking Sheet
Using a tablespoon or cookie scoop, drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives the cookies room to spread slightly as they bake.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set. Avoid overbaking to ensure a soft and chewy texture. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Make the Maple Cinnamon Frosting
While the cookies are cooling, prepare the frosting. In a medium-sized bowl, beat together the cream cheese, unsalted butter, pure maple syrup, and ground cinnamon until the mixture is smooth and creamy. Gradually add the powdered sugar, beating until the frosting is light and fluffy.
Step 9: Frost and Garnish
Once the cookies have cooled completely, spread a generous layer of frosting on each one. For an added touch, sprinkle the tops with a little extra grated carrot for a pop of color and a nod to the cookie’s key ingredient.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use freshly grated carrots: Pre-shredded carrots from the store can be dry and lack flavor. Grating your carrots at home ensures they are fresh and full of moisture, which helps keep the cookies soft.
- Chill the dough (optional): If you prefer thicker cookies, chilling the dough for 30 minutes before baking can prevent them from spreading too much.
- Make-ahead frosting: The Maple Cinnamon Frosting can be made a day ahead and stored in the fridge. Just bring it to room temperature and give it a quick stir before frosting the cookies.
