Craving a sweet treat that's both satisfying and surprisingly simple to make? Look no further! These Carrot Cake Cookies are the perfect answer. They capture all the warm, comforting flavors of classic carrot cake in a bite-sized, incredibly delicious package. Perfect for a quick dessert, a bake sale, or simply satisfying a sudden craving, these cookies are a guaranteed crowd-pleaser. Forget complicated recipes; this one is surprisingly easy, even for beginner bakers!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions:
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Preheat & Prep: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This simple step prevents sticking and ensures easy cleanup.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures even distribution of spices throughout the cookies.
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Cream Butter & Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. A stand mixer or hand mixer works great here, but you can also do it by hand with some elbow grease!
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to fully incorporate the eggs before adding the next one for a smooth batter.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
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Add Carrots & Mix-ins: Gently fold in the grated carrots, and optional walnuts/pecans and raisins/dried cranberries. Folding ensures the ingredients are evenly distributed without overmixing the batter.
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Scoop & Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
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Baking Time: Bake for 12-15 minutes, or until the edges are lightly golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on them, as ovens can vary.
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Cooling: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.
Tips for Perfect Carrot Cake Cookies:
- Softened Butter: Make sure your butter is truly softened; this ensures proper creaming and a smooth cookie dough.
- Don't Overmix: Overmixing can lead to tough cookies. Mix just until the ingredients are combined.
- Grated Carrots: For the best results, grate your carrots finely.
- Customize Your Mix-ins: Feel free to experiment with different nuts, dried fruits, or even chocolate chips!
Variations:
- Spiced Up: Add a pinch of ginger or cardamom for an extra layer of warmth.
- Cream Cheese Frosting: Elevate these cookies with a simple cream cheese frosting.
- Mini Muffins: Bake the batter in mini muffin tins for adorable individual treats.
Nutritional Information (per cookie, approximate):
- Calories: Approximately 150-200 (depending on mix-ins)
- Fat: 8-10g
- Carbohydrates: 20-25g
- Sugar: 10-15g
- Protein: 2-3g
These nutritional values are estimates and may vary depending on the specific ingredients used. Enjoy your delicious and easy homemade carrot cake cookies! They're a delightful addition to any occasion. Let me know in the comments how yours turn out!