Carrot Cake Cookies with Maple Glaze
Ingredients
For the Cookies:
- 1 ¾ cup all-purpose flour 220g
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup salted butter, softened 113g
- ⅔ cup granulated sugar 133g
- ¼ cup packed light brown sugar 50g
- 1 large egg
- 1 tsp vanilla extract
- ⅔ cup finely grated carrots, lightly squeezed (about 1-2 medium carrots) 74g
- ½ cup 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
- ⅛ tsp 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.
Video
Notes
- Texture Tip: Squeezing carrots and using more granulated sugar helps keep cookies firmer, preventing an overly cakey texture after storage.
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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
Serving: 1cookie
Servings: 21 cookies
Calories:
