Carrot Cake Cookies
Soft carrot cake cookies frosted in buttercream and topped with chopped walnuts. These cookies are easy to make, stay soft for days, and are so delicious!
Servings 30 cookies
Calories 230kcal
Ingredients
- 2/3 cup softened butter approx. 10 Tbsp.
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 4 oz. jars of carrot baby food
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
VANILLA BUTTERCREAM
- 3/4 cup softened butter (1 1/2 sticks)
- 4 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-5 Tbsp. milk more or less as necessary
CREAM CHEESE FROSTING
- 8 ounces cream cheese softened
- 1/2 cup softened butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 teaspoons milk more or less as necessary
Topping
- chopped walnuts to sprinkle over frosted cookies
Instructions
- In a large mixing bowl, beat butter and sugars until fluffy. Add egg, vanilla, and carrot baby food. Mix with an electric mixer until smooth.
- In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add flour mixture to wet mixture and mix until smooth.
- Cover dough and chill in the refrigerator for 30 minutes.
- Preheat the oven to 400 degrees.
- Scoop cookies using a medium cookie scoop (2 Tbsp. size) onto parchment paper-lined baking sheets (6-8 cookies per sheet) and bake cookies for 9-10 minutes. Allow cookies to cool on the pan for 2-3 minutes then transfer cookies to a wire rack to cool completely.
- Beat frosting ingredients together until smooth and creamy.
- Spread frosting over cookies and sprinkle with chopped nuts.
Video
Notes
This recipe makes 30 cookies. The frosting will set slightly making them easy to store and stack and the cookies will stay soft and fresh for 3-5 days if covered with plastic or stored in an airtight container.
Nutrition
Calories: 230kcal