Carrot Spice Cookies Recipes

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CARROT-SPICE COOKIES



Carrot-Spice Cookies image

Featuring carrot cake and cranberries, spiced cookies are drizzled with cream cheese frosting to add a bit of sweetness.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 48

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ carrot cake mix
1/3 cup Gold Medal™ all-purpose flour
2/3 cup butter or margarine, melted
2 eggs
1 cup sweetened dried cranberries
1/2 cup Betty Crocker™ Rich & Creamy cream cheese frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat cake mix, flour, butter and eggs with electric mixer on low speed 1 minute. Stir in cranberries.
  • On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
  • Bake 10 to 13 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
  • In small microwavable bowl, microwave frosting uncovered on Medium (50%) 15 seconds. Drizzle frosting over cookies. Store covered.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 7 g, TransFat 0 g

CARROT SPICE THUMBPRINT COOKIES



Carrot Spice Thumbprint Cookies image

Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting. Who could resist? Each cookie is like eating a piece of carrot cake, but with no fork needed! —Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 20

1 cup margarine, softened
1 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon ground cloves
1-1/2 cups shredded carrots
2/3 cup chopped walnuts, toasted
1/2 cup dried cranberries
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Additional confectioners' sugar

Steps:

  • Preheat oven to 375°. In a large bowl, cream together margarine and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, cinnamon, baking powder, salt, baking soda and cloves; gradually beat into creamed mixture. Stir in carrots, walnuts and cranberries., Drop dough by rounded tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Press a deep indentation in center of each with the back of a 1/2-teaspoon measure., Bake until edges begin to brown, 10-12 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat butter, cream cheese, confectioners' sugar and vanilla until blended. To serve, fill each cookie with about 1-1/2 teaspoons frosting; sprinkle with additional confectioners' sugar. Refrigerate leftover filled cookies.

Nutrition Facts : Calories 167 calories, Fat 9g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 146mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

CARROT SPICE COOKIES



Carrot Spice Cookies image

Make and share this Carrot Spice Cookies recipe from Food.com.

Provided by Katherine in Alberta

Categories     Drop Cookies

Time 27m

Yield 36 serving(s)

Number Of Ingredients 9

1/2 cup margarine
1 cup brown sugar
1 egg
1 1/2 cups grated carrots
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Steps:

  • In a small bowl cream the margarine, brown sugar and egg well and then stir in the carrots.
  • In another bowl mix the flour, baking powder, baking soda, salt and cinnamon together.
  • Add the creamed mixture and mix well.
  • Drop by rounded teaspoonfuls onto a greased cookie sheet and bake at 350 for 10-12 minutes.

Nutrition Facts : Calories 74.9, Fat 2.7, SaturatedFat 0.5, Cholesterol 5.9, Sodium 80.9, Carbohydrate 11.8, Fiber 0.3, Sugar 6.1, Protein 1

CARROT CAKE COOKIES



Carrot Cake Cookies image

This is a cake like cookie that tastes like carrot cake, but in cookie form.

Provided by Melissa

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 12

½ cup butter, softened
1 cup brown sugar
2 eggs
1 (8 ounce) can crushed pineapple, drained
¾ cup shredded carrots
1 cup raisins
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons ground cinnamon
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper.
  • In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, stir in the crushed pineapple, carrots and raisins. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into the carrot mixture. Mix in the walnuts if desired. Drop by rounded spoonfuls onto the prepared cookie sheets.
  • Bake for 15 to 20 minutes in the preheated oven, until bottoms begin to brown and cookies are set. Allow cookies to cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 14.4 g, Cholesterol 17.1 mg, Fat 5.1 g, Fiber 0.9 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 85.3 mg, Sugar 7.4 g

CARROT APPLE SPICE COOKIES



Carrot Apple Spice Cookies image

These were a happy accident! I didn't have enough carrots so I had to use shredded apple. They turned out delish. In between a cookie and a scone. Soft and cake like. Plus-your house will smell delightful!!

Provided by huneybee327

Categories     Drop Cookies

Time 35m

Yield 18-20 cookies

Number Of Ingredients 15

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1 pinch of grated nutmeg
3/4 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1/3 cup light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup shredded carrot (about 3, peeled and trimmed)
1/2 cup apple, shredded (with or without peel. I used gala with peel, but whatever you have is fine)
1 cup dried cranberries
1/2 cup coarsely chopped pecans (optional)

Steps:

  • Position oven racks in the upper-middle and lower-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
  • Whisk together the flour, baking powder, salt, ginger, cinnamon, and nutmeg.
  • With a stand or hand mixer, beat the butter on medium speed until creamy and smooth. Add the sugars and beat until light and fluffy, about 2 minutes, then add the egg and beat for another minute. Reduce the mixer speed to low and beat in the vanilla. Continuing on low speed, add the flour mixture in 2 or 3 batches and beat only until they just disappear into the mix. The dough will be very thick, but don't overbeat to incorporate the flour. Using a rubber spatula, mix in the carrots, apples, cranberries and pecans.
  • Spoon about three heaping tablespoonfuls of dough (or use a large cookie scoop, which is what I did) onto the prepared baking sheets at a time, leaving about an inch of space between them. Using your fingers, every so slightly flatted the tops of the cookies.
  • Bake for 16 to 18 minutes, rotating the sheets from top to bottom and front to back at the midway point. The cookies should be light brown and only just firm on top. Carefully transfer the cookies to racks to cool to room temperature. Store in an airtight container at room temperature.

CARROT COOKIES III



Carrot Cookies III image

This is a soft cookie my grandmother used to make, very good.

Provided by Barbara Hamilton

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 11

¾ cup white sugar
¾ cup shortening
1 egg
1 cup mashed cooked carrots, cooled
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons orange juice
1 tablespoon orange zest
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the sugar, shortening and the egg.
  • Add cooked cooled mashed carrots, flour, baking powder, salt and vanilla. Mix well.
  • Drop on greased cookie sheet and bake for 15 minutes.
  • To Make Frosting: Combine orange juice with the grated rind of one orange. Add enough confectioners' sugar to thicken. Put on cookies while hot.

Nutrition Facts : Calories 87.8 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 47.9 mg, Sugar 5.5 g

CARROT-RAISIN SPICE COOKIES



Carrot-Raisin Spice Cookies image

Shredded carrots, raisins, pumpkin pie spice and walnuts add flavor and texture to these scrumptious drop cookies. Serve for after-school snacks.

Provided by My Food and Family

Categories     Home

Time 22m

Yield Makes 20 servings, 3 cookies each.

Number Of Ingredients 12

1-1/4 cups flour
1/2 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1-1/2 tsp. pumpkin pie spice
3/4 tsp. baking soda
1/3 cup butter or margarine, softened
1/2 cup granulated sugar
1/3 cup firmly packed light brown sugar
1/4 cup cholesterol-free egg product
1 tsp. vanilla
1/2 cup finely shredded carrots
1/2 cup raisins
1/4 cup finely chopped walnuts

Steps:

  • Mix flour, cereal, pumpkin pie spice and baking soda; set aside.
  • Beat butter and sugars in large bowl with electric mixer on medium speed until well blended. Add egg product and vanilla; mix well. Add flour mixture; beat on low speed until well blended. Stir in carrots, raisins and walnuts; let stand 10 minutes.
  • Drop rounded teaspoonfuls of dough, 2 inches apart, onto parchment paper-covered or nonstick baking sheets.
  • Bake at 350°F for 10-12 minutes or until golden brown. Cool on wire racks.

Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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Top Asked Questions

What are spiced carrot cake cookies?
Spiced Carrot Cake Cookies (Soft & Chewy!) - Averie Cooks This post may contain affiliate links. Spiced Carrot Cake Cookies — All the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey! These carrot cake cookies weren’t originally in my plans. They’re the result of a carrot muffin failure.
How to bake carrots and carrots?
Directions 1 Preheat oven to 400°. In a bowl, cream shortening and sugar. Add eggs; mix well. Stir in carrots. Combine the flour,... 2 Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake until lightly browned, 8-10 minutes. Remove... More ...
How long have carrot cake cookies been around?
The recipe has been a family favorite for more than 40 years. Carrot cake is a family favorite, and these delicious cookies taste just like it with shredded carrots, dried cranberries, toasted walnuts, cinnamon and cloves. And they're topped with a rich cream cheese frosting.
What makes a cookie a spice Cookie?
Browned butter, dark chocolate and a splash of rum produce an unconventional spice cookie that’s guaranteed to please. —Kristin Kenney, Newport Beach, California This delicious cookie recipe has been passed down through six generations and was brought to America from Germany in 1846!

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