Carrot Cake Cookies with Maple Glaze - Rise and Bake with Julie

Prep Time:15

Cook Time:12

Total Time:30

Servings: cookies

Author: Julie Gavin

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Ingredients

For the Cookies:

1 ¾ c. (220 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
1 tsp. baking soda
½ tsp. baking powder
½ tsp. salt
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
½ c. (113 g) salted butter softened
⅔ c. (133 g) granulated sugar
¼ c. (50 g) light brown sugar packed
1 large egg
1 tsp. vanilla extract
⅔ c. (74 g) grated carrots finely grated and lightly squeezed - about 1-2 carrots
½ c. (50 g) pecans chopped & toasted - optional

For the Maple Glaze:

1 c. (120 g) powdered sugar sifted
2 tbsp. (40 g) pure maple syrup
1 tbsp. milk + more if needed for consistency
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 pecans (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, milk, vanilla, and 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 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.