Easter will be here soon enough. You may be trying to come up with some fun dessert ideas to serve-up on Easter. This is one of them. These Carrot Cake Cookies are a soft, spiced carrot cake cookie adorned with sweet cream cheese- white chocolate frosting. It’s exactly the sort of combination you might picture a good carrot cake having.
Here’s what you need for the cookies. Not a lot. These are a simple cookie, and they are easy to make.
How to make Carrot Cake Cookies:
Use a mixer to combine sugar and butter. Then add the egg and stir in the pretty orange grated carrots.
Mix the dry ingredients (flour + spices) in a separate bowl. Sometimes I use a whisk to mix dry ingredients, but more often than not I turn a spoon upside-down and use the spoon handle to mix. Am I alone here? Anyone else do this?
Add the dry ingredients to the wet ingredients, and here’s what you’ll have. The dough looks kind of funky at this point, but don’t worry… it will all be fabulous after you give it a quick chill in the refrigerator.
Scoop rounded spoonfuls of the dough and plop them on your baking sheets. I like to use a cookie scoop for this so I can get nice, round dollops that are all pretty darn even in size.
Here’s what your cookies will look like when they come out of the oven. I love that the carrots peek out all over the place.
As sweet as that splash of carrot orange looks in the cookies, they’re much better when you add cream cheese frosting. After all, that’s what makes a carrot cake, right?
We need to talk about what I DIDN’T include in these carrot cake cookies. NUTS. I don’t do nuts in cookies. RAISINS. I don’t really do raisins much at all, but especially not in cookies. You can certainly add nuts and raisins to your carrot cake cookies if you’re into having all of that extra stuff in there. I’m just into cake and frosting myself! Enjoy!
