FROM LOUISE’S RECIPE NOTEBOOK

Carrot Cake Cookies

Homemade carrot cake cookies with walnuts and white chocolate served on a plate

Soft and buttery carrot cake cookies with lightly crisp edges, fresh carrot, crunchy walnuts, a hint of cinnamon, and white chocolate. They’re not overly sweet and have a warm, almost honey-like flavor.

Prep
15 min
Cook
20 min
Chill time
40 min
Total
75 min
Yield
8 large cookies

Ingredients

Instructions

  1. Add the softened butter and brown sugar to a large bowl. Mix until creamy and well combined.

  2. Add the finely grated carrot and mix until evenly distributed.

  3. Add the flour, baking powder, cinnamon, and salt. Mix until almost combined, then add the chopped walnuts and mix just until a thick dough forms.

  4. Cover the dough and refrigerate for at least 40 minutes, or until firm enough to shape easily.

  5. Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

  6. Divide the dough into 8 equal portions and shape each into a thick round cookie, approximately 1.5–2 cm thick. Arrange them on the prepared baking sheet.

  7. Press a few pieces of white chocolate into the top of each cookie.

  8. Bake for 18–20 minutes, until the edges are set and the bottoms are lightly golden. The tops may still look pale.

  9. Leave the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. They will firm up slightly as they cool.

Notes

Carrot: Use the fine side of a grater so the carrot softens and blends into the dough.
Butter: It should be softened but not melted.
Chilling: If the dough still feels very soft after 40 minutes, chill it for another 10–15 minutes.
Doneness: Don't wait for the tops to brown. Check the edges and bottoms instead.
Texture: The cookies are soft when warm and become tender and slightly crumbly as they cool, with lightly crisp edges.
White chocolate: You can leave it out or add it only to some of the cookies.