Best 20 Carrot Cookies Recipes

CARROT COOKIES

Steps:

• Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour, baking powder and salt; gradually add to carrot mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove to wire racks to cool.

CARROT CAKE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
• In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

OATMEAL CARROT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Beat butter and brown sugar together in a bowl using an electric mixer until smooth and creamy; add egg and vanilla extract and beat until incorporated.
• Whisk all-purpose flour, whole wheat flour, baking powder, cinnamon, baking soda, and cloves together in a bowl; stir into butter mixture until just incorporated. Fold oats, carrots, raisins, and walnuts into dough. Drop large mounds of dough onto the prepared baking sheet and sprinkle each with coarse sugar.
• Bake in the preheated oven until edges are lightly browned, 10 to 12 minutes.

CARROT CAKE COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon. Gradually add to creamed mixture until blended. Stir in carrots, raisins and pecans., Drop by rounded tablespoonfuls 2 in. apart on ungreased baking sheets. Bake at 325° for 12-15 minutes or until edges are lightly browned and cookies are set. Cool for 2 minutes before removing to wire racks.

CARROT CAKE OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease baking sheets.
• Place butter, brown sugar, white sugar, and egg in a large bowl and mix with an electric mixer for 1 minute. Add carrots, water, and orange zest; mix until fully blended. Add oats, flour, baking soda, salt, nutmeg, and cinnamon; mix for 1 minute more.
• Drop by teaspoonfuls onto the prepared baking sheets, 2 inches apart.
• Bake in the preheated oven until edges are set and golden, 8 to 10 minutes. Cool on wire racks.

CARROT CAKE COOKIES RECIPE BY TASTY

Steps:

• Make the cream cheese filling: In a medium bowl, combine the cream cheese, powdered sugar, flour, and vanilla. Mix with a fork until smooth.
• Scoop 16 teaspoon-sized balls of icing onto a parchment paper-lined baking sheet. Freeze for at least 1 hour.
• Make the cookies: Preheat the oven to 350°F (180˚C) and line a baking sheet with parchment paper. (Do not use a silicone mat--if the bottoms of the cookies are too thin, the silicone will stick to the cookies and the icing centers will fall through when removed from the pan.)
• In a medium bowl, mix together the flour, baking soda, and salt. Set aside.
• In a large bowl, combine the butter, granulated sugar, and brown sugar, and beat with an electric hand mixer or whisk for 1-2 minutes, or until well combined.
• Add the eggs, 1 at a time, then the vanilla and cinnamon and beat until combined.
• Add the flour mixture and beat until just incorporated.
• Fold in the carrots, raisins, and pecans with a rubber spatula.
• Scoop 16 heaping tablespoons of dough onto 2 prepared baking sheets, spacing at least 3 inches apart. Flatten each scoop with moistened fingers.
• Place a frozen icing ball in the center of each dough round.
• Top the filling with another scoop of dough and use moistened fingers to flatten and seal the edges so the filling is completely encased.
• Bake for 15-18 minutes, or until the edges are light brown. Be careful not to overbake or the filling will ooze out.
• Let the cookies cool completely. This is important! If you try to lift the cookies before they are cool and the icing is still warm, it could fall through the cookies.
• Enjoy!

HEALTHIER CARROT OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 2 cookie sheets with parchment paper.
• Combine honey and coconut oil in a large bowl; beat with an electric mixer until creamy. Add carrots and eggs and mix well.
• Sift flour, baking powder, cinnamon, nutmeg, baking soda, and salt together in a large bowl. Add to the wet ingredients and mix until well combined. Mix in oats, raisins, and walnuts until well distributed.
• Drop large spoonfuls of dough 2 inches apart onto the prepared cookie sheets and flatten with a fork, if desired.
• Bake in the preheated oven until tops are a golden color, about 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

BLUE RIBBON CARROT CAKE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs and extracts. Combine the flour, oats, cinnamon, salt, baking soda, ginger and nutmeg; gradually add to creamed mixture and mix well. Stir in the walnuts, carrots and raisins., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 9-11 minutes or until lightly browned. Remove to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until light and fluffy. Stir in walnuts and pineapple. Spread over the bottoms of half of the cookies; top with remaining cookies. Sprinkle both sides with additional confectioners' sugar. Store in the refrigerator.

CARROT COOKIES WITH ORANGE BUTTERCREAM ICING

Steps:

• For the buttercream icing: Cream together the sugar and butter in a small bowl until light and fluffy. Mix in the zest and vanilla extract.
• For the carrot cookies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cream together the butter and sugar using an electric hand mixer or a stand mixer until light and fluffy, at least 5 minutes. Add in the eggs one at a time and beat for 2 minutes after each addition. Mix in the carrot baby food, orange zest and vanilla.
• Whisk together the flour, baking powder and salt in a separate mixing bowl. Add the dry ingredients to the wet ingredients and beat together on low speed until incorporated, 1 minute.
• Using a small 2-ounce ice cream scoop, drop by heaping scoops onto the prepared baking sheets, 15 cookies per sheet. Bake for 8 to 10 minutes, rotating halfway through. Transfer to a cooling rack. Frost the cookies with the buttercream icing while still warm.

CARROT-CAKE COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.
• Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.
• Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.
• Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

OATMEAL CARROT RAISIN COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk peanut butter, coconut oil, agave nectar, brown sugar, eggs, and vanilla together in a bowl. Whisk flour, baking powder, cinnamon, salt, baking soda, and cloves together in a separate bowl; stir into peanut butter mixture until dough comes together. Fold oats, carrots, and raisins into dough. Spoon dough, 1 to 2 tablespoons per cookie, onto a baking sheet.
• Bake in the preheated oven until edges are lightly browned, about 15 minutes.

CARROT CAKE COOKIES WITH PINEAPPLE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
• To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

CARROT COOKIES II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Cream butter and sugar until very light and fluffy. Add egg and orange rind. Stir to blend.
• In a separate bowl, combine flour, salt, baking powder and cinnamon. Add to butter mixture alternately with grated carrots. Mix to form a dough.
• Drop by teaspoonfuls onto greased cookie sheet. Cookies will spread slightly. Bake for about 12 minutes or until cookies are lightly browned around the edges. Loosen cookies with spatula. Cool on rack.

ORANGE GLAZED CARROT COOKIES

Steps:

• For the cookies: Preheat oven to 350 degrees. In a medium mixing bowl stir together flour, baking powder, and salt, set aside.
• In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in egg, vanilla, and carrots. On low speed gradually add flour mixture and mix just until blended. Stir in walnuts.
• Drop dough by rounded teaspoonfuls onto ungreased baking sheets 1 inch apart. Bake for 15 minutes. Transfer cookies to cooling racks to cool completley.
• For the glaze: In a small mixing bowl wisk together powdered sugar, orange juice, and orange zest.
• Dip tops of cooled cookies into glaze and place on cooling racks to set.

PINEAPPLE CARROT COOKIES

Steps:

• preheat oven 375 degrees.
• In large bowl, beat butter and sugars until light and fluffy.
• beat in egg and vanilla.
• beat in drained pineapple, carrots and pecans.
• In medium bowl, combine remaining ingred.
• beat into pineapple mixture until blended.
• drop heaping tablespoons of batter 2 in apart onto greased cookie sheets.
• bake 15-20 minutes or until golden.
• leave on cookie rack for 2 minutes and then place on cool surface.
• They are great with milk.

CARROT OATMEAL COOKIES

Steps:

• In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in carrots. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and chocolate chips. Cover and refrigerate for at least 4 hours., Drop by rounded tablespoonfuls 3 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 10-13 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

OATMEAL RAISIN CARROT COOKIES

Steps:

• 1. Preheat oven to 350 degree F. Lightly grease baking sheet. Beat butter with sugars in a large bowl ( I used my Kitchen Aid) until light and fluffy.
• 2. Add the eggs and beat until well incorporated. Now, beat in the flour, baking soda, baking powder, cinnamon, carrots and raisins. Stir in the oatmeal lastly, until well incorporated.
• 3. Place 1 tablespoon rounded balls of dough on baking sheet ( if you want more uniform cookies, roll them in your hands to make a ball.) Should be about the size of a walnut.
• 4. Bake for 10 - 12 minutes or until golden around the edges yet, soft on top. Remove from sheet pans and place to cool on a rack.

CARROT SPICE THUMBPRINT COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

EASY CARROT CAKE COOKIES

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, stir cake mix, pudding mix, oil and eggs until combined. Stir in zucchini and carrot. Drop dough by rounded tablespoonfuls about 2 inches apart onto cookie sheets.
• Bake 10 to 12 minutes or until edges are lightly browned. Cool 3 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Drizzle icing over cookies. Let stand until set, about 5 minutes.

CARROT CAKE SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Whisk the flour, oats, pumpkin pie spice, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the carrots and beat until combined, then beat in the egg. Stir in the flour mixture with a rubber spatula until combined, then stir in the raisins.
• Line 2 baking sheets with parchment paper. Arrange scoops of dough (1 rounded tablespoon per cookie) about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but the centers are still soft, about 20 minutes. Transfer to racks and let cool completely on the baking sheets.
• Make the filling: Beat the marshmallow cream, cream cheese, butter and vanilla in a large bowl with a mixer on medium speed until thick and fluffy, about 3 minutes. Spread 1 tablespoon filling on the flat side of half the cookies; sandwich with the remaining cookies. Store in an airtight container in the refrigerator up to 2 days; bring to room temperature before serving.