Description
These Carrot Cake Cookies combine the moist, spiced flavors of classic carrot cake with the convenience and hand-held fun of a cookie. Packed with grated carrots, rolled oats, coconut, and California raisins, they’re soft and chewy with a delightful texture. Topped with a luscious cream cheese frosting sandwich, they make a perfect treat for gatherings, snacks, or dessert.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 cups finely grated carrots
- 1 cup unsweetened shredded coconut
- 1 cup California raisins
Cream Cheese Frosting
- 6 ounces cream cheese, softened
- 8 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 1/3 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined, ensuring the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated to avoid overmixing.
- Add Carrots, Coconut, and Raisins: Fold in the finely grated carrots, shredded coconut, and California raisins evenly throughout the dough to distribute flavor and texture.
- Drop Dough on Baking Sheets: Using a tablespoon, drop the dough onto the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 10 minutes until the edges are lightly browned and the tops are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and firm up.
- Prepare Frosting: Beat the softened cream cheese, butter, and vanilla extract together until smooth and creamy.
- Add Powdered Sugar: Gradually beat in the powdered sugar until the frosting is smooth and spreadable.
- Assemble Cookie Sandwiches: Spread about 1 tablespoon of cream cheese frosting on the flat side of one cookie and sandwich it with another cookie to form a sandwich.
- Set Frosting: Allow the sandwich cookies to rest for 1 to 2 hours so the frosting sets properly before serving.
Notes
- Make sure the butter and cream cheese are softened to room temperature to ensure smooth mixing and a creamy frosting.
- For finely grated carrots, use the smallest holes on a box grater or a food processor to avoid large carrot chunks.
- Spacing cookies 2 inches apart on the baking sheet allows for proper spreading and even baking.
- Cookies are best stored in an airtight container in the refrigerator due to the cream cheese frosting, and can be served at room temperature.
- To make preparation quicker, you can prepare the dough a day ahead and refrigerate it before baking.
