Print

Carrot Cake Thumbprint Cookies

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 9 minutes
  • Total Time Total Time: 29 minutes
  • Yield Yield: 30 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert
Carrot Cake Thumbprint Cookies on a plate

Description:

This fun cookie recipe are all the flavors of your favorite carrot cake scaled down into a cute, bite-sized cookie!


Ingredients:

  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher salt
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • 1 1/2 cups grated carrots
  • 3 cups all purspose flour
  • 3/4 cup golden raisins
  • optional – 1/2 cup chopped pecans or walnuts

Frosting

  • 1/2 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and both sugars for 2 minutes. Add in the eggs, vanilla, salt, baking powder, and cinnamon and mix for 1 minutes until smooth, scraping the sides of the bowl as necessary.
  3. Turn mixer to low and add in the carrots and the flour, mixing until just incorporated.
  4. Stir in the raisins and nuts.
  5. Using a medium (2 tablespoon) sized cookie scoop, drop the dough 2- inches apart on the prepared baking sheet.
  6. Bake for 8-10 minutes until the edges are lightly golden.
  7. As soon as they come out of the oven, press a spoon gently into the center of the cookie, creating a well. Transfer cookies to a wire rack to cool completely.
  8. Frosting: In the bowl of your stand mixer fitted with the paddle attachment, mix together the butter and cream cheese for 1 minute until smooth. Add in the powdered sugar and vanilla and mix for 1 minutes until creamy, scraping the sides of the bowl as necessary.
  9. Transfer the frosting into a piping bag or a zip-top bag with the corner cut off. Pipe 2 teaspoons of frosting onto each cookie in the well you created. Alternately you can spread the frosting onto the cookie with a knife of offset spatula.

Notes:

Store airtight at room temperature for 1 day, or in the refrigerator for up to 5 days.

Keywords:: cookies and cups, cookie recipe, carrot cake, carrot cake cookies, cream cheese frosting, thumbprint cookies, easy carrot cake cookies

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!