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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

A stack of three Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze drizzled on top.
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Make soft, chewy cookies that taste like classic carrot cake, finished with a simple, tangy cream cheese glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 4 ounces cream cheese, softened
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the shredded carrots and chopped nuts, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable.
  11. Once the cookies are completely cool, drizzle or spread the cream cheese glaze over the top of each cookie. Allow the glaze to set before serving.

Notes

  • For the softest cookies, use finely shredded carrots. Coarsely shredded carrots can make the cookies unevenly baked.
  • Do not overbake; the cookies will firm up as they cool.
  • If the glaze is too thick, add milk, 1 teaspoon at a time, until you reach your desired drizzling consistency.

Nutrition

Find it online: https://hungryhearld.com/soft-baked-carrot-cake-cookies-glaze/