Carrot Cake Cookies
Craving something sweet yet wholesome? These carrot cake cookies are the perfect solution! Combining the flavors of traditional carrot cake with a convenient cookie form, they’re soft, chewy, and packed with flavor. Perfect for afternoon snacks or dessert, these cookies will surely become a favorite in your household. Let’s dive into the recipe and enjoy a delightful baking experience!
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- Powdered sugar for dusting
Servings and Cooking Time
This recipe makes about 24 cookies. Preparation time is approximately 15 minutes, with a cooking time of 12-15 minutes.
Nutritional Value
Each serving (1 cookie) contains approximately 120 calories, 6g fat, 15g carbohydrates, 1g protein, and 1g fiber. This is for one cookie.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg to the butter mixture and mix well until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots and chopped walnuts if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
Alternative Ingredients
You can substitute all-purpose flour with whole wheat flour for a healthier option. Additionally, use coconut sugar instead of brown sugar for a lower glycemic index. For a vegan version, replace the egg with a flaxseed meal mixture.
Serving and Pairings
These cookies pair wonderfully with a cup of tea or coffee. You can also serve them with a dollop of cream cheese frosting on top for added sweetness and richness.
Storage and Reheating
Store the cookies in an airtight container at room temperature for up to one week. They can also be frozen for up to three months. To reheat, simply warm in the oven for a few minutes.
Cooking Mistakes
- Overmixing the dough can lead to tough cookies.
- Not grating the carrots finely enough may result in uneven texture.
- Baking at too high a temperature can cause burnt edges.
- Skipping the cooling step can make them fall apart.
- Using cold butter instead of softened can affect texture.
Helpful Tips
- Use fresh carrots for the best flavor.
- Let the cookies cool completely for the best texture.
- Experiment with spices like ginger for added warmth.
- Try adding raisins for extra sweetness.
FAQs
Can I use pre-packaged carrot cake mix?
Yes, you can use carrot cake mix as a base, just adjust the liquid ingredients accordingly.
How should I store leftover cookies?
Store them in an airtight container at room temperature or freeze for longer storage.
Can I make these cookies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend as a substitute.
How can I make these cookies more moist?
Adding a bit of applesauce can enhance moisture without affecting flavor.
Can I add other nuts or fruits?
Yes, feel free to add pecans, almonds, or even dried fruits like cranberries for variation.
Conclusion
These carrot cake cookies blend the warmth of spices and the sweetness of carrots into a delightful treat. They’re simple to make and perfect for any occasion, bringing a taste of nostalgia to your dessert table. Enjoy baking and savoring these delicious cookies!
Carrot Cake Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 large egg
- 1 cup grated carrots
- 1/2 cup chopped walnuts optional
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add the egg to the butter mixture and mix well until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the grated carrots and chopped walnuts if using.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are golden.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Dust with powdered sugar before serving.
