Soft, chewy carrot cake cookies with warm cinnamon flavor and a tender texture. Easy to make and perfect for a cozy snack or dessert.
Ingredients You’ll Need
All-Purpose Flour: Gives the cookies structure.
Baking Soda: Helps the cookies rise slightly.
Cinnamon: Adds warm carrot-cake flavor.
Salt: Balances sweetness.
Melted Butter: Keeps the cookies soft and rich.
Brown Sugar: Adds moisture and caramel flavor.
White Sugar: Adds sweetness and helps the edges crisp slightly.
Egg Yolk: Adds richness and helps bind the dough.
Vanilla Extract: Enhances flavor.
Finely Shredded Carrot: Adds moisture and natural sweetness.
Optional Add-ins: Raisins, walnuts, or white chocolate chips for extra texture and flavor.
How to Make Carrot Cake Cookies (Step by Step)
Step 1 – Preheat oven:
Preheat oven to 350°F (180°C).
Step 2 – Mix butter and sugars:
In a bowl, stir together melted butter, brown sugar, and white sugar.
Step 3 – Add wet ingredients:
Mix in the egg yolk and vanilla until combined.
Step 4 – Add carrots:
Stir in the finely shredded carrot.
Step 5 – Add dry ingredients:
Add flour, baking soda, cinnamon, and salt. Mix just until combined.
Step 6 – Optional add-ins:
Fold in raisins, walnuts, or white chocolate chips if using.
Step 7 – Shape cookies:
Scoop into 12 cookies on a baking sheet and flatten slightly with your fingers or a spoon.
Step 8 – Bake:
Bake for 10–12 minutes, until the edges are lightly golden.
Easy Carrot Cake Cookies
Ingredients
- 3/4 cup flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- pinch of salt
- 1/4 cup melted butter
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 1 egg yolk
- 1 tsp vanilla
- 1/2 cup finely shredded carrot
- optional: 2 tbsp raisins walnuts, or white chocolate chips
Instructions
- Preheat oven to 350°F (180°C).
- In a bowl, mix melted butter with both sugars.
- Stir in egg yolk and vanilla.
- Mix in shredded carrot.
- Add flour, baking soda, cinnamon, and salt.
- Fold in optional add-ins if using.
- Scoop into 12 cookies on a baking sheet.
- Flatten slightly with your fingers or a spoon.
- Bake 10–12 minutes until the edges are lightly golden.
Notes
- Carrots: Finely shred the carrots so they blend smoothly into the dough.
- Texture: Cookies stay soft after baking — avoid overbaking.
- Add-ins: Raisins, walnuts, or white chocolate chips all work well.
- Mixing: Don’t overmix once flour is added to keep cookies tender.
- Storage: Store in an airtight container for up to 4 days.