Tasty Carrot Spice Cookies

These soft, chewy carrot cake cookies pack all the yummy carrot cake flavors you love in a handy cookie shape. I came up with this recipe after trying for years to create something that gives you that real carrot cake taste but in a form that's easier to share and carry around.

I always bring these treats to family events now. They're such a hit that my veggie-hating nephew gobbles them up without even realizing each bite contains carrots!

Ingredients

• Large egg: Holds everything together and builds the cookie structure
• Unsalted butter: Gives richness and lets you add just the right amount of salt
• Light brown sugar: Adds dampness and a hint of molasses taste
• Granulated sugar: Makes cookies sweet and helps them spread right
• Vanilla extract: Boosts all the other tastes in your cookie
• Cinnamon, allspice, nutmeg, cloves: These four spices create that special carrot cake flavor
• All purpose flour: Forms the base structure, pick unbleached for better taste
• Old fashioned whole rolled oats: Adds chewiness and nutty flavor, stay away from quick oats or cookies will turn soggy
• Baking soda: Gives just enough rise without making cookies too puffy
• Grated carrots: The main player that adds moisture and natural sweetness
• Butterscotch or white chocolate chips: Not required but they add sweet, creamy bites
• Raisins or nuts: Traditional add-ins that give extra texture

Step-by-Step Instructions

Mix the base:

Put egg, soft butter, both kinds of sugar, and vanilla in your stand mixer with the paddle. Beat them together for 5 whole minutes at medium high speed until you can see it get lighter. This step makes sure your cookies turn out nice and chewy.

Add the spices:

Throw in your cloves, nutmeg, allspice, cinnamon and salt if you want it. Mix quickly just to blend them in. Your kitchen will start to smell amazing, just like carrot cake.

Incorporate dry ingredients:

Put in the baking soda, oats and flour. Mix on low for no more than a minute. Don't mix too long or your cookies will get tough. Stop as soon as you can't see any dry flour.

Add the carrots:

Fold in your freshly grated carrots and stir for about 30 seconds until they're mixed through. The carrots will make your dough pretty soft, and that's good - it leads to tender cookies.

Mix in additions:

If you want, now's when to add nuts, raisins, white chocolate chips or butterscotch chips. Stir for half a minute just until they're spread throughout the dough.

Form and chill dough:

Use a tablespoon or medium cookie scoop to make same-size balls of dough. Put them on a plate, push them down slightly, and cover with plastic. Cool them in the fridge for at least 3 hours or up to 5 days. Don't skip this cooling step - it's super important.

Bake to perfection:

Put the cold dough balls on lined cookie sheets with 2 inches between them. Bake at 350°F for 9-11 minutes, turning the pans around halfway. Take them out when they still look a bit undercooked in the middle - they'll finish baking on the hot pan.

Cool properly:

Let the cookies sit on the baking sheets for 10 minutes before moving them to a cooling rack. This resting time helps them firm up so they won't break.

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Fresh grated carrots really make these cookies stand out. I tried using store-bought shredded carrots once and the cookies weren't nearly as moist or tasty. Take a minute to grate them yourself using the small holes on your grater for the best results.

Chilling Is Non Negotiable

You absolutely must chill this cookie dough before baking. The carrots put extra moisture into the dough, making it too soft to bake right away. If you skip cooling, your cookies will spread too much and won't be chewy. I found this out when I tried to hurry and make a batch for surprise visitors. Even just 3 hours in the fridge makes a big difference, but letting them chill overnight works best.

Perfect Pairings

These cookies taste great by themselves, but they're even better with certain foods and drinks. Try putting vanilla ice cream between two cookies for an amazing dessert that will wow everyone. They go really well with a creamy chai latte for an afternoon snack. In the fall, I like to serve them with apple cider - the flavors go together beautifully and really capture the season.

Storage Tips

These carrot cookies stay fresh surprisingly long if you store them right. Keep them in an airtight container with a bread slice to keep them moist. They'll be good at room temperature for up to 5 days. If you need them to last longer, you can freeze the baked cookies in a single layer, then put them in a freezer bag where they'll keep for up to 2 months. Let them sit at room temperature for about 30 minutes before eating.

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These spicy treats have all the best carrot cake flavors in a format that's super easy to share. They'll definitely become a hit at your next get-together.

Frequently Asked Questions

→ Can I skip the refrigeration step for these cookies?

Definitely not. The 3-hour chill time is crucial. Because the carrots make the dough naturally wet, chilling stops your cookies from spreading too much while baking. This way you'll get thick, chewy treats instead of thin, crispy ones.

→ What can I substitute for butterscotch chips?

White chocolate chips make a great swap for the butterscotch ones. You might also try cinnamon chips, regular chocolate chips, or just leave them out completely for a less sweet cookie that still tastes amazing.

→ How should I store these cookies?

Keep your cooled cookies in a sealed container at room temp for up to 5 days. Want to save them longer? Freeze them in a single layer first, then put them in a freezer container with parchment paper between layers. They'll last about 3 months.

→ Can I add cream cheese frosting to these cookies?

You sure can! For that true carrot cake feel, try putting cream cheese frosting between two cookies or just smear some on top. Mix together 4 oz soft cream cheese, 2 tbsp butter, 1 cup powdered sugar, and 1/2 tsp vanilla until it's smooth.

→ Are quick oats suitable for this recipe?

Nope, don't use quick or instant oats instead of old-fashioned rolled ones. They won't work the same way because they soak up moisture differently and will mess with your cookie texture. The old-fashioned oats give that nice hearty bite that works so well with the soft cookie base.

→ How finely should I grate the carrots?

Go with the medium-sized holes on your box grater for best results. If you grate them too fine, they'll make your dough too wet. If the pieces are too big, they won't cook through properly. If your grated carrots seem really wet, just pat them gently with a paper towel.