Carrot Raisin Spice Cookies
Soft, chewy, and bursting with autumnal flavors, these Carrot Raisin Spice Cookies are a delightful twist on classic spice cookies. Packed with warm cinnamon, nutmeg, and ginger, they offer a cozy flavor profile that's perfectly complemented by the natural sweetness of finely grated carrots and juicy raisins. The optional addition of chopped walnuts adds a satisfying crunch, making these cookies irresistible to lovers of texture and spice. With a quick 20 minutes of prep time and a comforting homemade aroma that fills your kitchen as they bake, these cookies are ideal for holiday gatherings, afternoon snacks, or anytime you crave a nostalgic treat. Serve them fresh from the oven or store them for up to five days—they'll remain moist and delicious!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.5 cups brown sugar, packed
- 0.25 cups granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- 1 cups carrots, finely grated
- 0.75 cups raisins
- 0.5 cups chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the grated carrots, raisins, and optional chopped walnuts until evenly distributed in the dough.
Using a tablespoon or cookie scoop, drop heaping spoonfuls 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 lightly golden and the centers appear set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1573 mg | 68% | |
| Total Carbohydrate | 415.9 g | 151% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 239.7 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 381 mg | 29% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2354 mg | 50% | |
*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.
