For a sophisticated dessert to round out your Easter menu, bake these Carrot Cake Cookies. Chewy, spiced, and buttery, these slice-and-bake cookies are filled with shredded carrots and toasted walnuts and drizzled with melted white chocolate. Perfect with a cup of tea!
The recipe works best with all-purpose flour containing at least 11% protein. It helps cookies not to spread too much as they bake. Start off by creaming together the softened butter, powdered sugar, and vanilla. Whisk together the dry ingredients before adding them to the butter mixture. Fold in the shredded carrots and walnuts. Move the dough to a lightly floured surface and form it into a log. Wrap the dough log in plastic wrap and refrigerate for 1 hour. Once chilled, remove the dough log from the fridge and slice it into cookies. Arrange the cookies on a parchment-lined baking sheet and chill them while the oven preheats. Bake the cookies until they just start to brown around the edges. Cool the cookies completely before drizzling with melted chocolate. Allow the chocolate to set, then serve.
To make the Carrot Cake Cookies, you will need the following ingredients:
In a large bowl or in the bowl of a stand mixer, cream together ½ cup softened butter, ¼ cup powdered sugar, and ¼ teaspoon vanilla until creamy, about 3 minutes.
Meanwhile, in a medium bowl, whisk together 1 cup and 2 tablespoons all-purpose flour, ½ to 1 teaspoon cinnamon, and 1 pinch of salt.
Gradually add the dry ingredients to the butter mixture and mix to combine.
Add ¼ cup shredded carrots and combine on low speed.
Add ¼ cup chopped walnuts and mix until just combined.
Pour the dough onto a lightly floured work surface. Gently knead until the dough is well combined. Form the dough into a log about 8 inches long. Wrap the log in plastic wrap and refrigerate for about 1 hour.
Remove the dough log from the fridge, unwrap, and cut it into 21 slices about ¼ inch thick.
Arrange the sliced cookies on the parchment-lined baking sheets and transfer them to the fridge while the oven preheats.
Preheat the oven to 325 °F.
Bake for about 15-20 minutes or until the cookies start to brown around the edges.
Let the cookies cool for 10 minutes on the baking sheets then transfer to a wire cooling rack to cool completely.
Drizzle the cookies with melted chocolate and let set for at least 30 minutes.
Serve and enjoy!
These slice-and-bake Carrot Cake Cookies get an extra hit of flavor from cinnamon, toasted walnuts, and fresh carrots. Topped with melted white chocolate, they are melt-in-your-mouth delicious. Give this recipe a go, and come back to leave a comment below. Happy baking!
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