Carrot Drop Cookies
Soft, spiced, and irresistibly sweet, Carrot Drop Cookies are the perfect fusion of dessert and comfort. Packed with freshly grated carrots, warm cinnamon, and nutmeg, these cookies offer a tender, cake-like texture that melts in your mouth. Optional add-ins like plump raisins and crunchy walnuts add texture and flavor, making each bite uniquely delightful. Requiring just 20 minutes of prep time, they’re quick to whip up and perfect for satisfying your sweet tooth or impressing at gatherings. The subtle earthy sweetness of carrots pairs beautifully with a hint of vanilla, creating a treat that feels indulgent yet wholesome. Whether you enjoy them with a cup of tea or as an on-the-go snack, these Carrot Drop Cookies are destined to become a household favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Grated carrots
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Fold in the grated carrots, raisins (if using), and chopped walnuts (if using) until evenly distributed.
Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are set and lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies once cooled, and store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 51 mg | 2% | |
| Total Carbohydrate | 16.2 g | 6% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 9.0 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 62 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
