Soft Carrot Cookies
Indulge in the cozy, spiced sweetness of these Soft Carrot Cookies, the perfect treat for any time of year! These pillowy cookies are made with finely grated carrots for a naturally moist texture, warmly spiced with cinnamon and nutmeg, and lightly sweetened with a blend of granulated and brown sugar. Optional chopped walnuts or pecans add a delightful crunch, while a light dusting of powdered sugar gives them an irresistible finish. Quick and easy to prepare, they bake in just 12 minutes, making them a great option for last-minute desserts or potluck contributions. Perfectly soft and bursting with comforting flavors, these homemade carrot cookies are destined to become a family favorite. Serve with a cup of tea or coffee for the ultimate cozy snack!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup sugar
- 0.25 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup carrots, finely grated
- 0.5 cup optional: chopped walnuts or pecans
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed butter mixture and mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Fold in the finely grated carrots (and chopped walnuts or pecans, if using) with a spatula until evenly distributed.
Scoop tablespoon-sized portions of 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 the tops look slightly puffed. Avoid overbaking to keep the cookies soft.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, dust the cookies lightly with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
2274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.3 g | 184% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 209.5 g | 76% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 18.5 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 127 mg | 10% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 612 mg | 13% | |
*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.
