Crumbl Carrot Cake Cookies (Print Version)

Soft, spiced cookies topped with cream cheese frosting for a bakery-style treat.

# What You'll Need:

→ Cookie Dough

01 - 1 cup unsalted butter, softened
02 - 3/4 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons pure vanilla extract
06 - 2 cups all-purpose flour
07 - 1 teaspoon baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 1 1/2 teaspoons ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 2 cups finely grated carrots
13 - 1/2 cup finely chopped walnuts or pecans

→ Cream Cheese Frosting

14 - 6 ounces full-fat cream cheese, softened
15 - 4 tablespoons unsalted butter, softened
16 - 2 cups powdered sugar, sifted
17 - 1 teaspoon pure vanilla extract
18 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - Beat butter, brown sugar, and granulated sugar in large bowl until light and fluffy.
03 - Beat in eggs one at time, then add vanilla extract until fully combined.
04 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in separate bowl.
05 - Gradually blend dry ingredients into wet mixture until just combined.
06 - Gently fold grated carrots and chopped nuts until evenly distributed.
07 - Drop 3-tablespoon mounds onto prepared sheets, leaving 2 inches between each.
08 - Bake 12-14 minutes until edges golden and centers set. Cool 5 minutes on sheet, then transfer to wire rack.
09 - Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt until fluffy.
10 - Generously spread frosting over cooled cookies. Garnish with chopped nuts if desired.

# Expert Advice:

01 -
  • The texture walks this perfect line between cake and chewy cookie, making them impossible to stop eating
  • That thick layer of cream cheese frosting transforms them from dessert into something resembling an obsessed-over bakery treat
02 -
  • Overmixing after adding flour makes tough cookies, so stop as soon as you no longer see dry patches
  • Warm cookies will melt your frosting right off, so patience during cooling is non-negotiable
03 -
  • Use the large holes on your box grater instead of the microplane for better texture distribution
  • A touch of fresh orange zest in the frosting brightens everything unexpectedly

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