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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

Three Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze stacked on a white plate, showing the moist interior.
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Bake moist, soft cookies that taste just like carrot cake, topped with a 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
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1/2 cup raisins (optional)
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

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 cloves.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Fold in the shredded carrots, pecans, and raisins, 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 sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese and butter together until smooth.
  11. Gradually add the sifted powdered sugar and vanilla extract. Mix until smooth. Add milk one tablespoon at a time until you reach a thick, spreadable consistency.
  12. Once the cookies are completely cool, spread or drizzle the cream cheese glaze over the top of each cookie. Allow the glaze to set before serving.

Notes

  • For the softest cookies, measure your flour by scooping it lightly into the measuring cup and leveling it off.
  • Finely shredding the carrots helps them blend into the cookie texture better.
  • You can chill the dough for 30 minutes before scooping if your kitchen is warm, which helps prevent spreading.

Nutrition

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