Frosted Carrot Cake Cookies (Printer-Friendly Version)
# What You'll Need:
→ Cookie Dough
01 -
1 ¾ cups all-purpose flour
02 -
1½ teaspoons cinnamon
03 -
1 teaspoon baking soda
04 -
1 teaspoon kosher salt
05 -
1 tablespoon cornstarch
06 -
1 cup unsalted butter, melted and slightly cooled
07 -
1 ½ cups packed dark brown sugar
08 -
2 large eggs, at room temperature
09 -
2 teaspoons vanilla extract
10 -
3 cups old-fashioned rolled oats
11 -
1 ½ cups finely shredded or grated carrots
12 -
1 cup raisins
→ Optional Toppings
13 -
Cream cheese frosting (see notes)
14 -
½ cup finely chopped walnuts
# Let's Cook!:
01 -
In a medium mixing bowl, whisk together flour, cinnamon, baking soda, salt, and cornstarch. Set aside.
02 -
In a large bowl, combine melted butter and brown sugar with a hand mixer on high speed for about 2 minutes, scraping the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute until well incorporated.
03 -
Add the dry ingredients to the wet ingredients and beat on low, just until combined. Mix in the old-fashioned oats on low speed. Gently fold in the shredded carrots and raisins until evenly distributed throughout the dough.
04 -
Cover the dough with plastic wrap and refrigerate for at least 1 hour. This step is important for the texture and flavor development.
05 -
Preheat oven to 350°F. Line a baking sheet with parchment paper.
06 -
Drop cookie dough by about 2-3 tablespoons onto the prepared baking sheet, leaving space between each cookie. Bake for 11-13 minutes. Don't overbake - the edges will start to brown first while the middle may still seem slightly underbaked, but it will continue to set as it cools.
07 -
Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling completely.
08 -
If desired, spread cooled cookies with cream cheese frosting and sprinkle with finely chopped walnuts for the full carrot cake experience.
# Recipe Notes:
01 -
For the cream cheese frosting, use half a batch of homemade cream cheese frosting - it's highly recommended for the authentic carrot cake flavor.
02 -
Do not substitute quick oats for the old-fashioned rolled oats. Quick oats will absorb too much moisture, resulting in dry, crumbly cookies.
03 -
Store frosted cookies in an airtight container in the refrigerator for up to a week. For the best texture when serving, let them sit at room temperature for about 15 minutes.
04 -
Cookie dough can be frozen for up to 3 months. Pre-scoop the dough into balls before freezing, and add 1-2 minutes to the baking time when baking from frozen.