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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

A stack of three Soft-Baked Carrot Cake Cookies topped with a thick cream cheese glaze.
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Make moist, soft-baked cookies that taste like 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
  • 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 stir 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. The edges should look set, but the centers should still look slightly soft for a chewy texture.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Prepare 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 tops of each cookie. Allow the glaze to set before serving.

Notes

  • For the softest cookies, use finely shredded carrots and do not pack them when measuring.
  • If you prefer a thicker frosting instead of a glaze, reduce the milk in the glaze recipe to 1 tablespoon.
  • You can chill the dough for 30 minutes before scooping to help the cookies hold their shape better during baking.

Nutrition

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