Carrot Cake Cookies with Cream Cheese Frosting

Here are some fun spring cookies for you > CARROT CAKE COOKIES w/ CREAM CHEESE FROSTING

Carrot Cake Cookies with Cream Cheese Frosting

Easter is just under three weeks away- isn’t that completely crazy?!  I can’t believe it will be here so soon.  You may be trying to come up with some fun ideas to serve-up on Easter.  This is one of them.  These are a soft spiced carrot cake cookie adorned with sweet cream cheese- white chocolate frosting.  YUM!

Carrot Cake Cookies Prep 1

Here’s what you need for the cookies.  Not a lot.  These are a simple cookie, and they are easy to make.

Carrot Cake Cookies Prep 2

The process > mix butter and sugar, add the egg, then stir in the pretty orange carrots.

Carrot Cake Cookies Prep 3

Mix the dry ingredients [flour (Gold Medal is my flour of choice!) + spices] in a separate bowl.  Sometimes I use a whisk to mix dry ingredients, but more often than not I turn a spoon upside-down and use the spoon handle to mix.  Am I alone here?  Anyone else do this?

Carrot Cake Cookies Prep 4

Add the dry ingredients to the wet ingredients, and here’s what you’ll have.  The dough looks kind of funky at this point, but don’t worry… it will all be fabulous after you give it a quick chill in the refrigerator.

Carrot Cake Cookies Prep 5

Scoop rounded spoonfuls of the dough and plop them on your baking sheets.  I like to use a cookie scoop for this so I can get nice, round dollops that are all pretty darn even in size.

Carrot Cake Cookies

Here’s what your cookies will look like when they come out of the oven.  I love that the carrots peek out all over the place.

Carrot Cake Cookies with Cream Cheese Frosting - RecipeGirl.com

As sweet as that splash of carrot orange looks in the cookies, they’re much better when you add cream cheese frosting.  After all, that’s what makes a carrot cake, right?

Carrot Cake Cookies Drizzled with Cream Cheese Frosting- #recipe from RecipeGirl.com

We need to talk about what I DIDN’T include in these carrot cake cookies.  NUTS.  I don’t do nuts in cookies.  RAISINS.  I don’t really do raisins much at all, but especially not in cookies.  You can certainly add nuts and raisins to your carrot cake cookies if you’re into having all of that extra stuff in there.  I’m just into cake and frosting myself 🙂

Carrot Cake Cookies with Cream Cheese Frosting

Yield: About 2 1/2 dozen cookies

Prep Time:30 min + chill time

Cook Time:10 min

Ingredients:

COOKIES:
1/2 cup butter, at room temperature
1 cup granulated white sugar
1 large egg
1 cup finely grated carrot
2 cups Gold Medal® All-Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt

FROSTING:
2 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
1/4 teaspoon vanilla extract
2 tablespoons white chocolate chips, melted and stirred until smooth
1/3 cup powdered sugar
1 tablespoon (or more) milk, thinning out the mixture to desired thickness

Directions:

1. Make the cookies: In a medium bowl, use an electric mixer to combine the butter and sugar until semi-smooth. Mix in the egg. Stir in the carrot. In a separate bowl, use a whisk to combine the flour, baking soda, cinnamon, cloves and salt. Stir the dry ingredients into the wet ingredients until well combined. Cover the bowl and refrigerate for at least one hour (or overnight).

2. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silpat mats. Drop dough by rounded spoonfuls onto the lined baking sheets, spacing the cookies at least 2-inches apart. I like to use a cookie scoop for my dough so the baked cookies will turn out as round and perfect as possible. Bake 8 to 10 minutes, or until the cookies are baked through and set. Let cool on the cookie sheets for 10 minutes before transferring them to a baking rack to cool completely.

3. Make the frosting: In a medium bowl, use an electric mixer to combine the cream cheese and butter. Mix until smooth. Mix in vanilla and melted chocolate. Mix in the powdered sugar, then add 1 tablespoon milk to thin out the mixture (add more milk or more powdered sugar, if needed). You want the frosting to be somewhat of a drizzling consistency (unless you'd prefer to spread the frosting on the cookies). Transfer the frosting to a zip baggie, cut a tiny hole in the corner of the baggies and squeeze the frosting into the corner to drizzle onto the cooled cookies. Let the frosting set- it might not set completely, so store them in a single layer.

Tips:

For freezing: Place a single layer of cookies in a container, stick it in the freezer until the cookies/frosting are firm. Place waxed paper on top of the cookies. Make a second layer of cookies and freeze again. Repeat until all of your cookies are in the container with layers of wax paper in between.

Source: RecipeGirl.com

Disclosure:  This post was created in partnership with Gold Medal Flour, a product I’ve used and trusted in my kitchen for many years.  All opinions shared are my own. There are Amazon affiliate links within this post.

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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Comments

  • Jennie @themessybakerblog wrote:

    These look so chewy. Love! Pinned.

  • Stacy | Wicked Good Kitchen wrote:

    Beautiful carrot cake cookies, Lori!

  • Candice wrote:

    These look great! I love how carrots are being used to pair up with sweet!

  • Ashley wrote:

    Yummy! Perfect for Easter!

  • Meriem @ Culinary Couture wrote:

    I hate nuts and raisins too! So glad you kept these simple!

  • Joanne wrote:

    I definitely prefer my carrot cake (and cookies) nuts-and-raisins-free!! I definitely can’t wait to try these.

  • Sue wrote:

    Can you make these with gluten free flour..I love the recipe but can’t eat the flour…Help! Thanks…

    • Lori Lange wrote:

      I haven’t tried w/ GF flour. If you try, let me know!

  • Norma | Allspice and Nutmeg wrote:

    I do turn my spoon around sometimes to whisk. These cookies look great. I’m loving the white chocolate cream cheese frosting too.

  • Ashley | Spoonful of Flavor wrote:

    I’ve been craving carrot cake cookies and since I have an abundance of fresh carrots from my garden, these would be perfect!

  • Cookbook Queen wrote:

    Oh my gosh, these are so perfect for Easter!! Love that frosting on top 🙂

  • Laura @ Laura’s Culinary Adventures wrote:

    One of my favorite cakes in cookie form! Definately perfect for Easter!

  • marcie wrote:

    These look so delicious, Lori! I’m pinning these to my Easter board. 🙂

  • Averie @ Averie Cooks wrote:

    Love carrot cake in all ways and forms! I have a carrot cake cookie recipe but they don’t have white choc cream cheese frosting. You are the smart one 🙂 pinned! I would LOVE THESE!

  • kirsten wrote:

    Lori,
    I’m smiling because I just made carrot cake muffins using honey and maple syrup for sweetener–but I’d gobble up these cookies in a hot minute. I’m such a sucker for cream cheese icing.
    Thanks!

  • Chelsea @chelseasmessyapron wrote:

    Okay I have never turned my spoon upside down to stir. I definitely need to try this sometime! Such gorgeous photos! I love all the pretty carrots with long stems. These cookies are just beautiful, and I love carrot cake!

  • Ali | Gimme Some Oven wrote:

    LOVE everything about these, Lori! Wish I had one for breakfast right now. 🙂

  • leslie wrote:

    Love these Lori. And because they have carrots in them..they are completely diet cookies 😉