Carrot Cake Cookies
A warm, spice-scented cookie that tastes like carrot cake but is easy to scoop and bake. These chewy treats feature a soft center, golden edges, and are topped with a drizzle of white chocolate and a fondant carrot.
Ingredients
For the Cookie Mixture
- 125 g Butter (softened, unsalted) Use high-quality unsalted butter, softened but not melted.
- 200 g Light brown soft sugar Use soft brown sugar for better creaming.
- 1 large Egg Ensure it is fully mixed into the batter.
- 1 tsp Vanilla extract
- 1 Orange zest only Adds brightness to the cookie.
- 85 g Carrot (grated) Grate finely for even distribution.
For the Dry Ingredients
- 125 g Plain flour
- 125 g Wholemeal plain flour Or regular plain/all-purpose flour.
- 1/2 tsp Baking powder
- 1/4 tsp Bicarbonate of soda
- 1/4 tsp Salt
- 1 1/2 tsp Cinnamon Ceylon or high-quality cassia recommended.
- 1 tsp Mixed spice
- 1/4 tsp Nutmeg
For the Add-ins and Toppings
- 150 g Pecans (chopped finely) Toast lightly for enhanced flavor.
- 75 g White chocolate For drizzling over the cookies.
- 12 pieces Fondant carrots For topping the cookies.
Instructions
Preparation
- Preheat your oven to 180°C (400°F) and line two baking trays with baking paper.
- In a bowl, cream the softened butter and light brown soft sugar until pale and fluffy.
- Mix in the orange zest, then beat in the egg and vanilla extract until fully incorporated.
- Sift or whisk together the flours, baking powder, bicarbonate of soda, salt, cinnamon, mixed spice, and nutmeg. Gradually fold the dry mix into the wet mixture until just combined.
- Fold in the grated carrot and chopped pecans until evenly distributed.
- Divide the dough into 12 equal portions and roll into balls. Place them spaced apart on the prepared trays.
Baking
- Bake for 12–14 minutes, rotating trays halfway if needed, until edges are golden and centers are set but still slightly soft.
- Allow cookies to cool slightly on the tray for 5 minutes then transfer to a rack.
Topping
- Melt the white chocolate and drizzle over the cooled cookies, topping each with a fondant carrot.
Notes
Chill the dough for 15 minutes if your kitchen is warm to prevent excess spread. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.