Description
Delight in these moist and flavorful carrot cake cookies packed with warm spices, grated carrots, crunchy walnuts, and sweet raisins. Perfect for a quick treat or sharing with friends, these cookies bring all the classic flavors of carrot cake into a convenient, easy-to-make cookie form.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the cookies.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking soda, baking powder, salt, and ground cinnamon. Mix thoroughly to evenly distribute the leavening agents and spices.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer or whisk to cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract into the butter and sugar mixture until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently to combine and form the cookie dough without overmixing.
- Fold in Add-ins: Fold the grated carrots, chopped walnuts, and raisins into the cookie dough evenly using a spatula or spoon.
- Form Cookies: Drop spoonfuls of dough onto an ungreased or parchment-lined baking sheet, spaced about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Make sure the butter is softened, not melted, for the best texture.
- Grate the carrots finely to ensure they blend well into the cookie dough.
- Feel free to substitute walnuts with pecans or omit nuts if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can add a cream cheese frosting dollop for an extra carrot cake vibe, but the cookies are delicious on their own.
