All the great flavors of carrot cake in hand-held form! These soft, spiced cookies are an easy-to-make treat for when the craving strikes, but you don’t want to make an entire layer cake.
Makes 20 cookies
Ingredients
Cookies:
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 egg
1 tsp. vanilla extract
1 3/4 cups (210g) all-purpose flour
1 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/4 tsp. baking powder
Scant 1/2 tsp. salt
1 cup (120g) finely shredded carrots
1/3 cup raisins
1/4 cup finely chopped walnuts
1/3 cup white chocolate chips (optional)
Glaze:
1 cup (120g) powdered sugar
Pinch of salt
1/2 tsp. vanilla extract
1-2 Tbs. milk
Instructions
- Preheat the oven to 350° F. Line two baking sheets with silicone baking mats or parchment paper and set aside.
- Place the butter, brown sugar, and granulated sugar in a medium bowl. Use a hand mixer to beat on medium speed for 1 minute, or until well-combined. Add the egg and vanilla extract and continue to beat for 30 seconds, until smooth.
- Add the flour, cinnamon, pumpkin pie spice, baking soda, baking powder, and salt to the bowl. Beat on low speed, scraping the sides of the bowl with a rubber spatula as needed, until a smooth dough forms. Fold in the shredded carrots, raisins, walnuts, and white chocolate chips, if using.
- Roll the cookie dough into 20 balls, and arrange them 1.5″ apart on the baking sheets. Transfer the baking sheets to the middle racks of the preheated oven.
- Bake the cookies for 15-17 minutes, until lightly golden brown at the edges.
- Remove the baking sheets from the oven. Allow the cookies to rest on the sheets for 5 minutes, then transfer them to a wire rack to cool while you prepare the glaze.
- Place the powdered sugar and salt in a mixing bowl. Add the vanilla and 1 Tablespoon of milk, and whisk until a smooth glaze forms, adding additional milk 1 teaspoon at a time until the desired consistency is reached. The glaze should drizzle slowly off a spoon but not be runny.
- Drizzle the glaze over the cooled cookies. Allow them to sit for 10-20 minutes until the glaze is matte.
