Carrot Cake Cookies with the Best Cinnamon Cream Cheese Forsting
With Spring among us and Easter fast approaching I thought it was the perfect time to share these carrot cake cookies made with the best cinnamon cream cheese frosting. And I’m not even kidding when I say that. These cookies are perfectly moist, spiced the perfect amount and made with fresh grated carrots. Made with a super delicious and creamy cinnamon cream cheese frosting these cookies make for the best easter dessert! If you’re crazy about carrot cake these cookies are definitely going to be your new favorite!
What Is the Secret Ingredient in These Carrot Cake Cookies That Make Them So Good?
Most people will use vanilla extract in their cookies and/or cream cheese frosting, but I use Cinnamon Emulsion for these cookies and cream cheese frosting. Emulsion is a water-based flavoring. This allows the flavor to be more concentrated and enhanced. The flavor isn’t affected by the taste of the alcohol like it is in alcohol-based extracts. This makes the flavor stand out a whole lot more.
Why You’ll Love These Carrot Cake Cookies
- Perfect amount of carrots– Now I’m a huge carrot dessert fan but I will say that I have had carrot cakes and cookies that have had WAY too many carrots in them. These cookies only have 1 1/2 cups of carrots so the carrot taste isn’t too overwhelming.
- Unique & different: Now you may be able to say that you’ve had carrot cake during easter or your favorite holiday, but can you say you’ve had a carrot cake cookie? I bet you can’t! It’s something different while still giving an AMAZING tasting cookie.
- Delicious: These carrot cake cookies are extra spiced and very moist. Made with cinnamon emulsion to create the perfect cinnamon flavor.
- The perfect Spring and Easter Dessert: With Springtime here and Easter fast approaching these carrot cake cookies make for a simple and delicious treat that you can make for a special family event. Just make sure you have the recipe on hand. Everyone will be asking for it!
- Super Easy: Not only are these cookies super yummy, but they are also really easy to make. It takes about 15 minutes to prep the cookie dough and less than 10 minutes for the cookies to bake. I’d say that’s a pretty easy cookie recipe!
- No Fancy Equipment: Although an electric mixer makes mixing up this cookie dough a little bit easier, you don’t need one. Simply use a large mixing bowl and a fork to easily combine the ingredients.
Expert Tips for Making Carrot Cake Cookies
Storing: Since these cookies are made with cream cheese frosting it’s best to store them in the refrigerator. Put them in an airtight container and store for up to 4-5 days. Throw away cookies left out after 24 hours.
Fresh Grated Carrots: Always, always, always use fresh carrots and grate them yourself. If you buy pre grated/shredded carrots, they will be way too dry. There will not be enough moisture for the cookie batter.
Softened Butter: use softened butter that is firm to the touch and not completely softened. DO NOT melt the butter in the microwave. The butter could get too warm and could cause your cookies to spread too much while baking in the oven.
Frosting the cookies: If you want perfect frosted cookies, I suggest using a piping bag rather than a Ziploc bag. This makes it so much easier and allows you to pipe the frosting on super clean. You can use a piping tip of your choice if you’d like but you don’t need to use one in order to get clean frosted cookies.
Ingredients For Carrot Cake Cookies and Cinnamon Cream Cheese Frosting
Here is everything you’ll need to make carrot cake cookies and cinnamon cream cheese frosting.
Carrot Cake Cookie Ingredients:
- Unsalted Butter
- All-Purpose Flour
- Brown Sugar
- Granulated Sugar
- Eggs
- Lorann Cinnamon Emulsion
- Grated Carrots
- Salt
- Baking Soda
- Cinnamon
- Ginger
- Nutmeg
Cinnamon Cream Cheese Frosting Ingredients:
Like the carrot cake cookies, you will also be using cinnamon emulsion in the cream cheese frosting.
- Cream Cheese
- Unsalted Butter
- Powdered Sugar
- Lorann Cinnamon Emulsion
- Salt
- Cinnamon
- Ginger
- Nutmeg
How To Make Carrot Cake Cookies
Instructions:
1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a large mixing bowl combine, softened butter and sugar using a hand or stand mixer mix until light and fluffy. 1-2 minutes. (An electric mixer isn’t required but I do prefer using one. It makes the process easier.)
3. Beat in the eggs and cinnamon emulsion until combined. (Don’t over mix).
4. In a medium sized mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg until well mixed together.
5. Slowly add dry ingredients to the wet ingredients and scrape down sides occasionally.
6. Fold in shredded carrots until well combined.
7. Drop cookies into 1-2 tablespoon balls on prepared baking sheet. Space the cookies out at least 2 inches apart.
8. Bake 8-10 minutes and let cool on baking sheet completely before frosting them. (The cookies may look slightly under cooked when you take them out. That’s okay! They will continue cooking on the baking sheet).
How To Make the Best Cinnamon Cream Cheese Frosting
Instructions:
1. Combine softened cream cheese and butter in a large mixing bowl and beat until smooth and creamy. There should be no chunks.
2. Slowly add in powdered sugar half a cup at a time.
3. Stir in cinnamon, nutmeg, ginger, and cinnamon emulsion.
4. Scoop frosting into a piping bag fitted with your choice piping tip and pipe onto the cooled cookies.
5. Sprinkle a little cinnamon on the top of the frosting and enjoy!
Other Easter Recipes You Will Love!
Carrot Cake Cookies with the Best Cinnamon Cream Cheese Forsting
Ingredients
Carrot Cake Cookie
- 1 Cup Unsalted Butter Softened
- 2 1/2 Cups All-Purpose Flour
- 3/4 Cup Brown Sugar
- 1/4 Cup Granulated Sugar
- 2 Medium Eggs
- 1 1/2 Cup Carrots Grated
- 1 Tablespoon Lorann Cinnamon Emulsion
- 1/4 Teaspoon Salt
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1/2 Teaspoon Ginger
- 1/2 Teaspoon Nutmeg
Cinnamon Cream Cheese Frosting
- 8 oz Cream Cheese Softened
- 4 Tablespoons Unsalted Butter Softened
- 4 Cups Powdered Sugar
- 1 Tablespoon Lorann Cinnamon Emulsion
- 1/4 Teaspoon Salt
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
Instructions
Carrot Cake Cookie
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl combine softened butter and sugars using an electric or stand mixer and beat until light and fluffy. (2 minutes)
- Beat the eggs and cinnamon emulsion until well combined.
- In another medium sized mixing bowl, combine flour, baking soda, salt, cinnamon, ginger, and nutmeg until well mixed together.
- Slowly add dry ingredients to the wet ingredients and scrape down sides occasionally.
- Fold in shredded carrots until well combined.
- Drop cookies into 1-2 tablespoon balls on prepared baking sheet. Space the cookies out at least 2 inches apart.
- Bake 8-10 minutes and let cool on baking sheet completely before frosting them.
Cinnamon Cream Cheese Frosting
- Combine softened cream cheese and butter in a large mixing bowl and beat until smooth and creamy. There should be no chunks.
- Slowly add in powdered sugar half a cup at a time.
- Stir in cinnamon, nutmeg, ginger, and cinnamon emulsion.
- Scoop frosting into a piping bag fitted with your choice piping tip and pipe onto the cooled cookies.
- Sprinkle a little cinnamon on the top of the frosting and enjoy!
Notes
Storing:
Store the cookies in an airtight container for no longer than 24 hours. If you want them to last longer refrigerate them up to 4-5 days. If you don’t prefer the cookies cold let them sit out of the fridge for 30 minutes before eating.
I can’t wait for you to experience the bold, delicious, and creamy flavor of these carrot cake cookies. I don’t think I’ve been more excited to share a recipe. They are so good!
Questions for you!
- What is your favorite easter dessert?
- Buttercream or cream cheese frosting?
- What are your plans for Easter this year?
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