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Soft-Baked Glazed Carrot Cake Cookies

Thick, soft, and cake-like cookies packed with fresh carrots and warm spices, finished with a sweet vanilla bean drizzle. All the flavors of carrot cake in a handheld treat.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 16 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup all-purpose flour spooned and leveled
  • 0.5 tsp baking soda
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp ground ginger
  • 0.25 tsp salt
  • 0.5 cup unsalted butter softened to room temperature
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp pure vanilla extract
  • 1 cup freshly grated carrots about 2 medium carrots
Glaze
  • 1 cup powdered sugar sifted
  • 1-2 tbsp milk or orange juice
  • 0.25 tsp vanilla extract

Equipment

  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand mixer or stand mixer
  • Wire rack
  • Box grater
  • Cookie scoop

Method
 

  1. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the egg and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
  5. Fold in the grated carrots with a rubber spatula.
  6. Cover dough and chill in the refrigerator for at least 30 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto baking sheets, 2 inches apart. Bake for 11-13 minutes until edges are set but centers remain soft.
  9. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Whisk together glaze ingredients until smooth, adding liquid slowly to reach drizzling consistency. Drizzle over cooled cookies.

Notes

For best results, grate your own carrots rather than using pre-shredded bagged carrots, which can be dry. Chill the dough to prevent excessive spreading. Store in an airtight container for up to 3 days.