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Spiced Carrot Cake Cookies

These Spiced Carrot Cake Cookies combine the warmth and spice of traditional carrot cake in a portable cookie form. Soft, chewy, and packed with flavor, they make a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup grated carrots Freshly grated carrots provide moisture and sweetness.
  • 1/2 cup unsalted butter (softened) Ensure your butter is at room temperature for easy creaming.
  • 1/2 cup brown sugar Brown sugar adds depth; light or dark will both work.
  • 1/4 cup granulated sugar For a subtle sweetness.
  • 1 large egg Helps bind the ingredients together for a perfect cookie texture.
  • 1 teaspoon vanilla extract A splash of vanilla enhances the flavor.
  • 1 cup all-purpose flour All-purpose flour is best, but feel free to try gluten-free.
  • 1 teaspoon baking powder To give the cookies a light rise.
  • 1/2 teaspoon baking soda Aiding in browning and texture.
  • 1 teaspoon ground cinnamon The star spice that makes these cookies feel like home.
  • 1/2 teaspoon ground ginger A perfect complement to the cinnamon.
  • 1/4 teaspoon ground nutmeg Adds a cozy flavor.
  • 1/4 teaspoon salt Enhances all the sweet flavors.
  • 1/2 cup chopped walnuts Adds texture; can substitute with pecans.
  • 1/2 cup raisins Sweet and chewy; blends perfectly with the dough.

Method
 

Baking Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the egg and vanilla extract until well combined.
  4. Stir in the grated carrots until evenly distributed.
  5. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt in a separate bowl.
  6. Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix.
  7. Fold in the chopped walnuts and raisins evenly into the dough.
  8. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  9. Bake for 10 to 12 minutes until edges are lightly golden; center should spring back when touched.
  10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container for up to a week at room temperature, or refrigerate for up to two weeks. Can also freeze for up to 3 months.