If you love the spiced, cozy vibes of carrot cake but want a handheld treat, these Carrot Cake Cookies with Maple Glaze are your new favorite. They’re soft, chewy, and bursting with cinnamon, nutmeg, and grated carrots, topped with a sweet maple glaze that takes them to the next level. I’ve fine-tuned this recipe to keep them from softening too much after a couple of days, so they stay deliciously firm in storage—perfect for sharing or savoring over a few days.
I first baked these for a spring gathering, and they were gone in minutes. The cookies strike the perfect balance between cake-like tenderness and cookie sturdiness, making them ideal for gifting in a cute tin or serving at a cozy get-together. Best of all, they’re ready in about 30 minutes, so you can whip them up whenever a craving strikes.
Why You’ll Love These Cookies
- Carrot Cake in Cookie Form: All the warm spices and carrot goodness, no fork needed.
- Maple Glaze Magic: The glaze adds a sweet, glossy finish that’s irresistible.
- Texture Optimized: Adjusted to stay firmer longer, even in an airtight container.
- Customizable: Add nuts or raisins, or keep them simple—your choice!
Tips for Perfect Carrot Cake Cookies with Maple Glaze
- Squeeze the Carrots: Lightly press grated carrots in a towel to remove excess moisture. This prevents the cookies from getting too cakey over time.
- Shape Them Up: Right after baking, use a round cookie cutter to nudge the edges for perfectly circular cookies.
- Cool Completely: Let them cool fully before storing to avoid trapped steam softening them.
- Storage Trick: Store with a piece of bread in the container to absorb moisture and keep cookies firm.
Serving & Storage Tips
These cookies are at their best the day they’re baked, with a glossy glaze that makes them irresistible. Serve them with a cup of tea or coffee for a cozy treat. For storage:
- Room Temp: Up to 3 days in an airtight container with a piece of bread to absorb moisture.
- Fridge: Up to a week, especially if glazed, to maintain freshness.
- Freezer: Freeze unglazed cookies for up to 2 months. Thaw and glaze before serving.
Variations to Try
- Nut-Free: Skip the walnuts or pecans for a smoother texture.
- Raisin-Free: Omit raisins for a less sweet cookie.
- Cream Cheese Frosting: Swap the maple glaze for a tangy cream cheese frosting for a more traditional carrot cake flavor.
More Recipes You’ll Love
If you enjoyed these Carrot Cake Cookies with Maple Glaze, you should definitely try these other delicious treats:
- Carrot Cake with Cream Cheese Frosting: A classic, moist carrot cake loaded with warm spices and topped with a rich, tangy cream cheese frosting. Perfect for birthdays, holidays, or any special occasion.
- Orange Creamsicle Cookies: (Coming SOON) These soft, chewy cookies capture the nostalgic flavor of an orange creamsicle, with bright citrus notes and a creamy finish. A delightful springtime treat!
- Gooey Orange Butter Cookies: Rich, buttery cookies with a burst of orange zest and a melt-in-your-mouth texture. These are ideal for citrus lovers and make a great addition to any dessert tray.
Perfect for Any Occasion
Whether you’re baking these Carrot Cake Cookies with Maple Glaze for a spring brunch, a holiday dessert tray, or just because, they’re sure to impress. The warm spices, tender carrots, and sweet maple glaze make every bite a delight. Plus, they’re easy to whip up and customize to your taste.
Carrot Cake Cookies with Maple Glaze
Description
Ingredients
For the Cookies:
- 1 ¾ c. all-purpose flour, 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ c. salted butter, softened, 113g
- ⅔ c. granulated sugar, 133g
- ¼ c. packed light brown sugar, 50g
- 1 large egg
- 1 tsp vanilla extract
- ⅔ c. finely grated carrots, lightly squeezed (about 1-2 medium carrots), 74g
- ½ c. chopped walnuts or pecans, toasted (optional), 50g
For the Maple Glaze:
- 1 cup powdered sugar, 120g
- 2 tbsp pure maple syrup
- 1-2 tbsp milk
- ¼ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- Cream Butter and Sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the egg and vanilla extract until fully combined.
- Combine: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until incorporated.
- Fold in Add-ins: Gently squeeze grated carrots in a clean kitchen towel to remove excess moisture. Fold carrots and toasted nuts (if using) into the dough with a spatula.
- Scoop Dough: Using a 1.5-tbsp cookie scoop, drop dough portions onto the prepared baking sheets, spacing 2 inches apart. For firmer shape, chill dough for 15-20 minutes (optional).
- Bake: Bake for 11-13 minutes, until edges are lightly golden and centers are just set.
- Shape Cookies: Immediately after removing from the oven, use a round cookie cutter (slightly larger than the cookies) to gently nudge the edges of each cookie into a perfect circle while still soft. Work quickly but carefully.
- Cool: Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Glaze: In a small bowl, whisk powdered sugar, maple syrup, 1 tbsp milk, vanilla, and a pinch of salt until smooth. Add more milk, a few drops at a time, for drizzling consistency.
- Glaze Cookies: Drizzle glaze over cooled cookies with a spoon or piping bag. Let set for 15-20 minutes before serving.
Recipe Notes
- Texture Tip: Squeezing carrots and using more granulated sugar helps keep cookies firmer, preventing an overly cakey texture after storage.
-
Shaping Tip: The cookie cutter trick works best when cookies are still warm and pliable, right out of the oven. Choose a cutter about ½ inch wider than the baked cookies.
- Storage: Store unglazed cookies in a loosely covered container with a paper towel for 1-2 days, or airtight for up to 3 days with a piece of bread to absorb moisture. Refrigerate for up to a week or freeze unglazed for 2 months.
- Variations: Swap maple glaze for cream cheese frosting for a classic carrot cake vibe. Omit nuts for a simpler cookie.
Nutrition
I’d love to hear how these turn out for you! Drop a comment below or share your thoughts on @RiseandBakewithJulie on Instagram.
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