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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

Three Soft-Baked Carrot Cake Cookies stacked on a white plate, drizzled with cream cheese glaze.
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A recipe for soft, chewy cookies flavored like classic carrot cake, topped 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 or heavy cream
  • 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 and avoid overbaking.
  • You can substitute walnuts for pecans or omit the nuts entirely.
  • If the glaze is too thick, add milk one teaspoon at a time until you reach the desired consistency.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm, which helps prevent spreading.

Nutrition

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