Can I make carrot cake cookies ahead of time?

Yes! In fact, chilling the dough overnight enhances flavor and helps the cookies hold their shape better. You can also freeze unbaked dough balls for up to 3 months—just bake straight from frozen, adding 1–2 extra minutes to the baking time.

Do I have to use oats in this recipe?

Not at all. Oats are optional but recommended for texture. They make the cookies slightly chewier and add fiber, giving them a healthy carrot cookie vibe. If you prefer a smoother bite, simply omit them without adjusting the other ingredients.

How do I keep my cookies from spreading too much?

Spread can be controlled with a few simple steps: Chill the dough for at least 30 minutes before baking Use parchment or silicone baking mats Avoid overmixing the dough once flour is added Make sure your butter isn’t overly soft or melted These tricks help maintain a soft, domed shape perfect for carrot cake sandwich cookies .

Can I skip the frosting?

Absolutely. These cookies are flavorful enough to enjoy on their own. However, frosting adds a creamy contrast that turns them into a fun dessert. If you’d like a lighter option, dust with powdered sugar or drizzle with a simple glaze .

Can I use pre-shredded carrots?

It’s best not to. Pre-shredded carrots are often dry and lack the moisture that freshly grated carrots add. For optimal texture and taste, take a few extra minutes to grate them yourself using a box grater or food processor.

Can I turn a box of carrot cake mix into cookies?

Yes, you can absolutely use store-bought carrot cake mix to make cookies! Here’s how: Reduce the liquid : Use 1 egg instead of 2 , and add just enough oil to bind the dough. Add dry ingredients : Mix in a few tablespoons of flour or oats to thicken the batter into a dough-like consistency. Customize : Fold in shredded carrots, nuts, or raisins for a more homemade feel.

What are the most common mistakes when baking carrot cookies?

Even experienced bakers can run into these pitfalls: Not draining carrots or pineapple : Excess moisture can make your cookies too soft or gummy. Overmixing the dough : This leads to tough cookies with less tenderness. Overbaking : The cookies should come out just set . They’ll continue baking slightly on the hot tray. Skipping chill time : This results in cookies that spread too thin and lose their soft, cake-like texture.

What’s the secret ingredient in carrot cake (and these cookies)?

It’s all about the crushed pineapple ! 🍍 This subtle addition brings: Natural sweetness Extra moisture A hint of tropical flavor that perfectly complements warm spices Some bakers also use applesauce or even a touch of maple syrup to enhance the depth of flavor and moist crumb.

12 Irresistible Carrot Cake Cookies You Need to Try Today

Description

These carrot cake cookies are soft, chewy, and packed with fresh carrots, oats, and warm spices—plus a cream cheese frosting you’ll love!

Ingredients

Scale

For the Cookies:

1 cup light brown sugar (packed)
½ cup granulated sugar
1 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon salt
1 ½ cups old-fashioned oats
1 cup finely shredded carrots (pressed dry)
½ cup crushed pineapple (well-drained)
½ cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Cream together butter and sugars.
Beat in eggs and vanilla.
Stir in shredded carrots and pineapple.
Dry Ingredients:
In a separate bowl, whisk flour, cinnamon, baking soda, salt, nutmeg, and oats.
Combine wet and dry mixtures. Fold in nuts if using.
Drop spoonfuls onto a parchment-lined baking sheet.
Bake at 350°F for 10–12 minutes or until golden edges form.
Let cookies cool completely.
Mix frosting ingredients until fluffy.
Spread or pipe onto half the cookies and sandwich with the rest.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American