Carrot Cake Cookies

This post is sponsored by Plugrá® and Publix. The opinions and text are all mine.

These carrot cake cookies are the perfect treat to bake for your family and friends around the holidays! These soft and chewy cookies are studded with shredded carrots and sweet coconut flakes then drizzled with cream cheese frosting!

I’ve been so excited about holiday baking this year and I’m looking forward to sharing treats with family and friends. We frequently have friends over and it’s always special to have homemade goodies to share!

Why I Love These Cookies

I made quite a few batches of these cookies to get them just right. I wanted them to be soft and a little bit cakey but not too pillowy. These cookies are a good balance of soft and chewy. They’re sweet enough on their own, but the cream cheese frosting makes them irresistible! Whether you love traditional carrot cake or variations like this nut free carrot cake, I think you’ll love these cookies!

Carrot Cake Cookie Ingredients

• Plugrá® butter- I used Plugrá Unsalted Butter because it has the optimal amount of butterfat and moisture. The result is a high-quality butter that is perfect for baking!
• Granulated sugar– This adds sweetness and helps create a chewy texture.
• Brown sugar– The brown sugar adds a deeper, caramel flavor. You can use light or dark brown sugar.
• Egg– This helps bind the cookies, so they’re not too crumbly.
• Vanilla extract– This helps enhance the sweetness of the cookies.
• All-purpose flour– This adds structure to the cookies. Be careful when measuring flour. Don’t pack it in the cup. Lightly sift it into the measuring cup.
• Baking soda– This promotes browning and lift.
• Cinnamon– This helps add the carrot cake taste.
• Salt– A little salt enhances the sweetness of the cookies.
• Shredded coconut– I used sweetened shredded coconut. I love the flavor and texture this adds to the cookies.
• Grated carrots– I prefer freshly grated carrots rather than buying pre-shredded carrots.

When cooking or baking, it’s important to use high-quality ingredients to get the best results. Plugrá butter was created by chefs who know that delicious dishes start with exceptional ingredients. I like it because I can count on it to give me delicious, consistent results every time. I picked up all of these ingredients at Publix!

How to Make Carrot Cake Cookies

In a large bowl, mix the melted butter, granulated sugar, and brown sugar until combined.

Add the egg and stir until combined.

In a separate bowl, combine the flour, baking soda, salt, and cinnamon.

Add the dry ingredients to the wet ingredients and stir until there are no streaks of flour.

Add the shredded carrots and shredded coconut and mix until combined.

Drop rounded tablespoons of dough onto the prepared baking sheet.

Bake for 12-14 minutes or until golden brown.

How to Make Cream Cheese Frosting

These cookies are delicious on their own, but if you want to add a cream cheese frosting drizzle, it’s easy to make!

To prepare the cream cheese frosting, whisk together the cream cheese, powdered sugar, and milk until smooth.

Use a spoon to drizzle the frosting over the cookies, then let the frosting set.

How to Store Carrot Cake Cookies

If you’re using the cream cheese frosting, be sure to store these cookies in an airtight container in the fridge. Without the frosting, these can be stored at room temperature. Either way, be sure they’re in an airtight container to stay as fresh as possible. I recommend letting the frosting set for at least 1 hour before stacking the cookies, so they don’t stick together!

More Cookie Recipes

Looking for more cookie recipes? Try my brown butter chocolate chip oatmeal cookies or these vegan pumpkin chocolate chip cookies. If you need an easier carrot cake cookie recipe, try these carrot cake mix cookies.

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