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Soft-Baked Carrot Cake Cookies with Cream Cheese Glaze

A stack of Soft-Baked Carrot Cake Cookies generously drizzled with white cream cheese glaze.
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A recipe for soft, chewy cookies that capture the flavor of carrot cake, topped with a simple cream cheese glaze.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 1/2 cups finely shredded carrots (about 3 medium carrots)
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the Glaze: 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the shredded carrots and chopped nuts, if using.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. To make the glaze, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract. Add milk one tablespoon at a time until the glaze reaches a thick, pourable consistency.
  11. Once cookies are completely cool, drizzle or spread the cream cheese glaze over the tops. Allow the glaze to set before serving.

Notes

  • For the softest cookies, do not overbake. Remove them when the centers look slightly underdone.
  • Finely shredding the carrots helps them blend into the cookie dough better.
  • If you prefer a thicker frosting instead of a glaze, use less milk (start with 1 teaspoon).

Nutrition

Find it online: https://spoonswirl.com/soft-baked-carrot-cake-cookies-glaze/