Flavored with four different spices and studded with pieces of shredded carrot, these carrot cake cookies are divine! Top the cookies with cream cheese frosting to make them extra decadent.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients and continue mixing until just combined. Then, mix in the freshly grated carrots on low-speed until fully incorporated into the cookie dough.
Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
Once the dough is almost chilled, preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
Bake for 11 to 14 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.
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Notes
Storage Instructions: Frosted cookies may be stored in an airtight container in the fridge for up to four days. If the cookies are not frosted, you can store them in an airtight container at room temperature for 2 to 3 days.Freezing Instructions: Cookie dough will freeze well for up to 3 months. Thaw overnight in the refrigerator and bake as directed. Baked cookies will freeze well for up to 3 months as well. Allow to cool completely before freezing and place parchment paper between layers of cookies, if needed. Thaw overnight in the refrigerator.