Description
Delightfully soft and moist carrot cake cookies filled with oats, shredded coconut, and finely grated carrots, these treats combine the classic flavors of carrot cake in a convenient, handheld form. Topped with a creamy, tangy cream cheese frosting sandwich, they offer a perfect balance of sweetness and spice that’s ideal for sharing or enjoying as a special snack.
Ingredients
Cookie Dough
- ½ cup unsalted butter (softened slightly but still cool)
- ½ cup light brown sugar (packed)
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup plus 3 tablespoons all purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup old fashioned rolled oats (not quick oats)
- ¼ cup sweetened shredded coconut
- scant ⅔ cup finely grated carrots (not packed)
- 3 tablespoons finely chopped walnuts (optional)
Frosting
- 4 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- 1 ½ cups powdered sugar (plus more, if needed)
- ¼ teaspoon pure vanilla extract
Instructions
- Prepare Cookie Dough: In a mixing bowl, beat the softened butter with the light brown sugar and granulated sugar for about one minute until the mixture becomes light and creamy. Then add the egg and vanilla extract, beating until combined, scraping down the sides of the bowl as necessary.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, baking soda, baking powder, cinnamon, and salt.
- Combine Wet and Dry: Add the dry ingredient mixture to the butter and sugar mixture. Beat on low speed until just combined. Next, gently fold in the rolled oats, shredded coconut, grated carrots, and chopped walnuts if using, mixing until evenly distributed.
- Chill Dough: Place the dough in the refrigerator for 45 to 60 minutes to firm up, which helps with shaping and prevents excessive spreading during baking.
- Preheat Oven: While chilling the dough, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to avoid cookies spreading too much and sticking.
- Shape Cookies: Using a spoon or small scoop, scoop dough into 2-teaspoon-sized mounds and place them a couple of inches apart on the prepared baking sheets. Make sure the mounds are rounded and consistent in size for even baking.
- Bake: Bake for 9 to 11 minutes until the cookies are golden brown around the edges but still slightly underdone in the center, which will make them tender and soft. Rotate the baking sheets halfway through baking if your oven has hot spots for even cooking.
- Cool Cookies: Allow the cookies to cool completely on the baking sheets placed on wire racks. Repeat the process for remaining dough, chilling the dough between batches and letting baking sheets cool before adding new dough.
- Prepare Frosting: In a bowl, beat the softened cream cheese and butter together until smooth and well combined. Gradually add powdered sugar and vanilla extract, beating until creamy. Adjust consistency by adding more powdered sugar or chilling in the refrigerator if too thin.
- Assemble: Spread the cream cheese frosting on the underside of half the cookies, then top each with a second cookie to create a sandwich. Place the assembled cookies in the refrigerator to allow the frosting to firm up before serving.
Notes
- Be sure to use old fashioned rolled oats rather than quick oats for better texture.
- Finely grate the carrots without packing them to maintain the right moisture balance in the cookies.
- If you do not want nuts, simply omit the walnuts without affecting the recipe.
- Use parchment paper on baking sheets to prevent cookies from spreading too much and sticking.
- Chilling the dough is essential for shaping and for the cookies to hold their shape during baking.
- Frosting consistency can be adjusted by adding extra powdered sugar or chilling to make spreading easier.
- Cookies are delicate when warm; allow them to cool fully before frosting to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
