Carrot Cake Cookies with Cream Cheese Glaze
Looking for some inspiration for a delectable snack?
These cookies are the perfect treat for Easter, Mother’s Day, or any other day this spring!
If you are a long-time fan of carrot cake, this recipe is going to be a game-changer for you and your spring festivities! Imagine, all of the delicious spice and flavor of a fluffy slice of carrot cake, packed into a delightful cookie. Not only do you get to enjoy everything that makes carrot cake so wonderful, but you also get to appreciate the magic that is tangy cream cheese and carrot cake together! These cookies are so easy to make and great for serving at events and get-togethers, they are guaranteed to be a fan favorite for a spring bake sale, birthday party, holiday, or any other event!
How to Make Carrot Cake Cookies with Cream Cheese Glaze
What makes these cookies so great is the addition of a few key ingredients to a classic cookie recipe. To make these carrot cake cookies, ingredients like shredded carrots and coconut are added to a base recipe for classic oatmeal raisin cookies which results in a one of a kind, moist and flavorful batch of spring-themed cookies!
To make these cookies, you’ll need shredded carrots, dried and shredded coconut, old-fashioned oats, raisins, eggs, butter, vanilla, brown sugar and white sugar, salt, cinnamon, flour, and baking soda. You will also need milk, powdered sugar, and cream cheese softened at room temperature in order to make the tangy cream cheese glaze.
The first step is to preheat the oven so that it is ready to go by the time your batter is made. Then, you can get started with making the batter! In a medium-sized bowl, combine softened butter with both the brown and white sugars and stir until the mixture becomes fluffy. Slowly beat in the eggs and vanilla and set the mixture aside.
In a separate bowl, add the flour and baking soda, salt, and cinnamon. Mix until the dry ingredients are well blended, then stir the dry ingredients into the wet. Make sure they are well incorporated before adding shredded carrots, coconut, raisins, and oats. Once all of your ingredients have been combined and are evenly distributed, your cookie batter is ready for the next step!
Using a spoon, place dollops of the cookie batter onto a lined cookie sheet, leaving at least an inch of space on all sides to account for spreading and prevent sticking to one another.
Place the cookies into the oven and cook for at least fifteen minutes. Once the cookies reach a golden brown, remove them from the oven and set them aside.
It will take a few minutes for the cookies to cool, and you don’t want them to be too hot or else the glaze will not set correctly on the cookies. While they are cooling, combine the room-temperature softened cream cheese, milk, vanilla, and powdered sugar in a bowl and mix well. After the cookies have cooled, drizzle with the cream cheese glaze and enjoy!
Table & Thyme’s Carrot Cake Cookies with Cream Cheese Glaze
Soft, sweet, and drizzled with a delightful cream cheese glaze, these cookies are a delicious alternative to traditional carrot cake and the perfect snack for spring!
Ingredients
Cookies
- 1 ½ sticks butter, softened
- 1 cup brown sugar, packed
- ½ cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots, packed
- ¾ cup shredded dried coconut, unsweetened
- ½ cup raisins
- 2 cups old-fashioned oats
Cream Cheese Glaze
- 1 cup powdered sugar
- 1 ounce room temperature cream cheese
- 4 teaspoon milk
- ¼ teaspoon vanilla extract
Directions
- Preheat your oven to 350ºF.
- In a medium-sized bowl, combine butter and both sugars and mix until light and fluffy. Beat in the eggs one at a time and stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add the dry ingredients to the wet ingredients and mix until well combined. Stir in the carrots, coconut, raisins, and oats, and mix well.
- Spoon the batter onto a lined baking sheet with at least an inch of room between them and bake for 15 -20 minutes or until they reach a golden-brown.
- While the cookies are cooling, mix together the softened cream cheese, powdered sugar, milk, and vanilla. Drizzle the glaze over each cookie and enjoy.
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