Description
Soft and chewy cookies infused with carrot cake flavors, topped with a creamy maple cinnamon frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)
- For the frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the grated carrots and chopped walnuts if using.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- For the frosting: In a bowl, beat together the softened butter, powdered sugar, maple syrup, and cinnamon until smooth.
- Once the cookies are completely cool, spread or pipe the frosting onto each cookie.
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days. For a dairy-free version, substitute the butter with a plant-based alternative.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 15g
- Fat: 8g
- Carbohydrates: 25g
- Protein: 2g