Carrot Cake Cookies
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.
Ingredients
- 160 g unsalted butter softened
- 100 g brown sugar
- 80 g carrot finely grated
- 280 g all-purpose flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 80 g walnuts roughly chopped
- 40 –50 g white chocolate roughly chopped
Instructions
- Add the softened butter and brown sugar to a large bowl. Mix until creamy and well combined.
- Add the finely grated carrot and mix until evenly distributed.
- 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.
- Cover the dough and refrigerate for at least 40 minutes, or until firm enough to shape easily.
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 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.
- Press a few pieces of white chocolate into the top of each cookie.
- Bake for 18–20 minutes, until the edges are set and the bottoms are lightly golden. The tops may still look pale.
- 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.
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.