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!
These Carrot Cake Cookies are simply great! I made them for our Easter gathering and everyone loved them. The butteriness and hints of spice were just perfect. Will bake again.
Delicious! Made these for my kids' bake sale, and they disappeared so fast. The combination of flavors is perfect, and they're easy to bake. So happy!
Superb cookies! I made these for my kids' Easter party. They loved the chewiness mixed with the buttery flavor. Everyone couldn’t get enough, especially my husband who usually doesn’t like carrot desserts. Will definitely bake them again.
OMG, these Carrot Cake Cookies are just the bomb! I made 'em for my friend's b-day, and everyone loved 'em! So easy to whip up, plus they look super cute! Will def make again!
I made these Carrot Cake Cookies last Easter and they were a hit with my family. They are so easy to make and the flavors are just wonderful. The kids loved helping me mix the ingredients. Definitely going to make them again for the next holiday.
Yo, these Carrot Cake Cookies are da bomb! Made 'em for Easter and everyone went crazy. So chewy and delish with the chocolate drizzle!
Loved these cookies!
Wow! These cookies are a complete game-changer. My kids and I baked them for Easter, and they were gone in minutes! The blend of spices and white chocolate was just heavenly. Highly recommend for fun family baking!
Fabulously easy cookies!
I made these Carrot Cake Cookies for Easter and they were a hit! The blend of spices is fantastic, and the melted white chocolate on top adds a lovely touch. I used to bake carrot cake, but these cookies are much easier and just as delicious. I will definitely make them again!
J'étais si excitée d'essayer ces biscuits aux carottes. Ils m'ont rappelé les goûters que ma grand-mère préparait pour nous. Faciles à faire et délicieux avec du thé, merci pour cette recette parfaite !
Superb cookies, loved making them for my easter family dinner.
Best cookies ever! Made these Carrot Cake Cookies for Easter, and my kids went crazy for them! They are soft, spicy, and soooo tasty with the white chocolate drizzle. This recipe is a must-try! Super easy and perfect with tea!
Delicious! These cookies remind me of baking with my grandmother every Easter. The blend of carrot and walnut is just perfect. Can't believe how easy they were to make. Will definitely make again!
These cookies are amazing! I made them for our Easter get-together and everyone loved them. So easy to bake and the flavor is exceptional. They were gone in no time. Perfect for tea time!
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