If you’re a fan of Carrot Cake, you’ll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

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Fall is just around the corner and I’m ready for Caramel Sauce, Pumpkin Cupcakes and Apple Pie! Who’s with me? If you are ready to indulge in a few of Fall’s favourites, you need to add these Glazed Carrot Cake Cookies to your baking list!

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What are These Cookies Like

• Difficulty – Although these cookies are not difficult to make, I would say they are about a medium difficulty rating to achieve them just perfect. Make sure to read the recipe notes in the recipe card to get your cookies perfect!
• Taste – These thick and soft cookies with a warm spiced carrot cake flavour.
• Serving – This recipe made 32 regular sized cookies. Keep in mind, in the recipe card, you can easily scale the recipe up or down.

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Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon, nutmeg and ginger to add a deep and rich flavour to these cookies.
• Rising agents – Baking soda is used in these cookies to give them a bit of a lift.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugars – I used a mix of brown sugar and granulated white sugar for the cookies.
• Butter – These cookies use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Oats – These cookies use old fashioned oats to add more texture to the cookies.
• Carrots – I used finely shredded carrots for these cookies.
• For the Glaze – I used a combination of confectioners sugar with a little milk.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
2. Combine dry ingredients – In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder and salt. Whisk to combine and set aside.
3. Combine butter, sugars, eggs and vanilla – In a large mixing bowl, combine the butter, brown sugar and white sugar. Mix on high speed for about 3 – 4 minutes. Add the eggs, one at a time mixing well after each addition. Mix in the vanilla extract.
4. Finish the cookie dough – Add the flour to the wet ingredients and mix until just combined about one minute. Stir in the oats until just combined. Next, fold in the finely shredded carrots until combined.
5. Bake the cookies – Using either a cookie scoop or a tablespoon, mound spoonfuls of the cookie dough onto the cookie sheet. Space them about 3 inches apart. Bake between 10 – 12 minutes or until they are soft and slightly going crisp at the edges.
6. Cool cookies – Remove from oven and place the tray on a cooling rack to cool down.
7. Make glaze – Make the glaze by combining the milk and powdered sugar in a medium sized bowl. Whisk to combine.
8. Glaze and serve – Use a piping bag with a very small nozzle to drizzle the glaze over the cookies. Allow the glaze to completely dry. Store in an airtight container and keep at room temperature.

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Recipe Tips

• Use room temperature ingredients – These cookies need to use room temperature eggs and butter. Soft butter incorporates better into cookie dough. And room temperature eggs come to full volume when mixed.
• Space apart on cookie sheet – I placed eight cookies on the baking tray at a time to make sure the cookie dough didn’t spread into each other when baked.
• Watch baking time – These cookies baked at 12 minutes in my oven. Keep an eye on them as they make take a minute or two more.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

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Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent cookie.

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Serving and Storage

• At room temperature – You can keep these cookies in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these cookies in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these cookies, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer. IMPORTANT – Freeze the cookies without the glaze.
• Give as a gift – You can stack them and wrap them in cellophane, put them on a tray or in a little bag. Just make sure your friends know how long they will keep fresh!

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!