Print

Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

Two stacked Soft-Baked Carrot Cake Cookies topped with thick cream cheese glaze, and one cookie broken open showing the soft interior.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, spiced cookies that taste like carrot cake, finished with a simple cream cheese glaze.

Ingredients

Scale
  • 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 allspice
  • 1 1/2 cups finely grated 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
  • 2 cups powdered sugar, sifted
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. 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 allspice.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the grated carrots, pecans/walnuts, 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. The edges should be set, but the centers should 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 until smooth. Gradually add the sifted powdered sugar, milk, and vanilla extract. Mix until the glaze is smooth and spreadable.
  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, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • You can add 1/2 cup of crushed pineapple (drained well) for extra moisture.
  • Store cooled, unglazed cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savorandpin.com/soft-baked-carrot-cake-cookies-cream-cheese-glaze/