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Carrot Cake Cookies With Cream Cheese Drizzle

Carrot Cake Cookies With Cream Cheese Drizzle

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Ingredients
  

For the Cookies:

  • 1 1/2 cups 190 g all-purpose flour
  • 1 cup 90 g old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves optional
  • 1/2 cup 115 g unsalted butter, melted and slightly cooled
  • 3/4 cup 150 g packed light brown sugar
  • 1/4 cup 50 g granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups 150 g finely grated carrots, squeezed dry
  • 1/2 cup 70 g raisins (golden or regular)
  • 1/2 cup 60 g chopped walnuts or pecans, lightly toasted
  • 2 tablespoons shredded unsweetened coconut optional

For the Cream Cheese Drizzle:

  • 4 ounces 115 g cream cheese, softened
  • 2 tablespoons unsalted butter softened
  • 1 cup 120 g powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 –3 tablespoons milk as needed for drizzling consistency
  • Pinch of salt

Instructions
 

  • Prep and preheat: Heat oven to 350°F (175°C).
  • Line two baking sheets with parchment paper. Lightly toast nuts in the warming oven for 5–7 minutes, then cool and chop.
  • Dry ingredients: In a medium bowl, whisk flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  • Wet ingredients: In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in egg and vanilla until combined.
  • Grate and dry carrots: Finely grate carrots. Squeeze out excess moisture with a clean towel or paper towels. Removing moisture keeps cookies from spreading too much.
  • Combine: Stir the dry mixture into the wet mixture until just a few streaks of flour remain. Fold in carrots, raisins, nuts, and coconut (if using) until evenly distributed. Do not overmix.
  • Chill briefly: Refrigerate the dough for 20–30 minutes. Chilling helps set the butter for thicker, softer cookies.
  • Scoop and bake: Scoop 2-tablespoon portions (about 35–40 g each) onto sheets, spacing 2 inches apart. Gently flatten the tops with damp fingers for even baking. Bake 10–12 minutes, until edges are set and centers look slightly underdone.
  • Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
  • Make the drizzle: Beat cream cheese and butter until smooth. Mix in powdered sugar, vanilla, and salt. Add milk, 1 tablespoon at a time, until the mixture is thick but pourable.
  • Drizzle and set: Spoon or pipe the drizzle over cooled cookies. Let set at room temperature for 20–30 minutes, or chill for a quicker set.