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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

A stack of Soft-Baked Carrot Cake Cookies generously topped with dripping cream cheese glaze on a wooden board.
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Bake moist, soft cookies that taste just like carrot cake, topped with a simple 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
  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 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 on low speed until just combined. Do not overmix.
  6. Fold in the shredded 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 and butter together until smooth.
  11. Gradually add the sifted powdered sugar and vanilla extract. Mix until combined.
  12. Add milk one tablespoon at a time until you reach a smooth, spreadable consistency.
  13. Once the cookies are completely cool, spread or drizzle the cream cheese glaze over the tops. Let the glaze set before serving.

Notes

  • For the softest cookies, use finely shredded carrots rather than coarsely grated ones.
  • Chill the dough for 30 minutes before scooping if your kitchen is warm; this helps prevent spreading.
  • You can substitute pumpkin pie spice mix for the individual spices listed.

Nutrition

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