04/01/2026
EASTER CARROT CAKE COOKIES
INGREDIENTS:
* 1cup salted butter, softened
* 1 cup light brown sugar
* 1/2 cup granulated sugar
* 2 large eggs, at room temperature
* 2 tsp. vanilla extract
* 2 1/2 cups all-purpose flour
* 1 Tbsp. cinnamon & 1/2 tsp. ground ginger
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 tsp. salt
* 2 1/2 cups finely grated fresh carrot (from about 6 medium carrots), patted dry
* 1 cup chopped toasted walnuts
FROSTING:
* 8 oz. cream cheese, softened
* 1/2 cup unsalted butter, softened
* 1 lb. powdered sugar
* 1 1/2 tsp. vanilla extract
* Orange sprinkles or chopped toasted walnuts, for sprinkling
DIRECTIONS:
* Preheat oven to 350°F with oven racks in upper & lower thirds of oven. Line 3 baking sheets with parchment paper; set aside.
* In the bowl of a stand mixer, beat butter, brown sugar, & granulated sugar on medium until creamy, about 3 minutes. Add eggs and vanilla. Beat until combined, stopping to scrape the sides of the bowl, as needed.
* In a medium bowl, whisk together flour, cinnamon, ground ginger, baking powder, baking soda, & salt. Gradually add flour mixture to the butter mixture with the mixer on low. Beat until well combined, about 1 minute. Stir in the carrots and walnuts.
* Using a 1 3/4-in. cookie scoop, drop spoonfuls (1 1/2 tbsp. each) of dough onto baking sheets, spaced 2 in. apart. Bake 2 pans at a time, rotating halfway through cooking, until the cookies are lightly browned around edges, 14 to 16 minutes. Cool cookies for 3 minutes. Transfer to wire rack to cool, (30 minutes). Repeat with remaining cookies.
* Frosting: In the bowl of a stand mixer, beat cream cheese & butter on medium until smooth, 3 minutes. With mixer on low, add powdered sugar & vanilla, beating until combined. Increase speed to medium and beat until fluffy, about 2 minutes.
* Dollop a spoonful of frosting on top of each cookie & spread over top. Sprinkle with orange sprinkles or chopped walnuts, if you like. Recipe by, “The Pioneer Woman.”