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–+ servings
A stack of carrot cake cookies.
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Spiced Carrot Cake Cookies

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.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: North American
Keyword: carrot cake, drop cookies, fall recipes, thanksgiving
Servings: 32 cookies
Calories: 175kcal
Author: Julia Pinney

Ingredients

  • 2 1/2 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup butter unsalted and at room temperature
  • 1 cup brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups old fashioned oats
  • 1 cup grated carrots

For the glaze

  • 2 cups icing sugar
  • 3 tablespoons milk
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F/180 degrees C. Line two large baking trays with parchment paper and set aside.
  • In a medium sized mixing bowl, combine the flour, cinnamon, nutmeg, ginger, baking powder and salt. Whisk to combine and set aside.
  • 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.
  • 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.
  • 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.
  • Remove from oven and place the tray on a cooling rack to cool down.
  • Make the glaze by combining the milk and powdered sugar in a medium sized bowl. Whisk to combine.
  • 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.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Nutrition Facts
Spiced Carrot Cake Cookies
Amount Per Serving (1 cookie)
Calories 175 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 27mg9%
Sodium 103mg4%
Potassium 43mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 197IU4%
Vitamin C 0.01mg0%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.