Easter Carrot Cake Cookies
Delightful cookies infused with the flavors of classic carrot cake, topped with luscious cream cheese frosting—perfect for any spring celebration.
Ingredients
For the Cookies
- 2 large large eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 2 cups grated carrots (about 4 carrots)
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Green food coloring
- Orange food coloring
Instructions
Preparation
- Preheat the oven to 350°F and lightly grease a cookie sheet.
- Cream the butter, granulated sugar, and brown sugar until smooth, then mix in the eggs and vanilla.
- Add the flour, baking soda, cinnamon, and salt, and mix just until combined.
- Fold in the shredded carrots and chopped pecans.
- Scoop the dough onto the prepared sheet and bake for 10–12 minutes, until the edges are lightly golden; let cool completely.
- Beat the cream cheese, butter, powdered sugar, and vanilla until smooth to make the frosting.
- Set aside a small amount of frosting, tint it green and orange with food coloring, then frost the cookies and pipe a carrot decoration on top.
Notes
Ensure butter is at room temperature for smooth creaming. Substitute nuts with raisins or coconut if preferred. Experiment with flavored extracts for unique variations.