Carrot Crumb Cookies - soft and chewy cookie base filled with finely shredded carrots, topped with a buttery crumb and glazed with a cream cheese frosting.
Spring has sprung with a new recipe! That new recipe is these Carrot Crumb Cookies! This is just like my pumpkin coffee cake cookies, but with carrots instead and I highly recommend them just for some fun snacking wether it's an after school or a fun Sunday activity.
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For more spring recipes, here are some below!
- Key Lime Pie With Sweetened Condensed Milk
- Brown Butter Carrot Cake
- Easy And Lemoney, Lemon Bundt Cake
Why you will love them
- Fresh carrots - I use fresh carrots in these to help resemble the carrots in a traditional carrot cake.
- Bakery style cookie - These are 4 ounce cookies that are thick, chewy, and will just make your heart happy.
- Crumb topping - Buttery topping that adds the perfect crunch to a cakey cookie!
- Cream cheese drizzle - What dessert isn't just a little bit better with a cream cheese drizzle?
Ingredients you will need
To make it easy for you, I have listed a few key ingredients that you will need that might not have stocked up in your pantry, to find the full list of ingredients, you can refer to the recipe card at the bottom of the recipe.
- Butter- I pull mine out 30-45 minutes before using. You want it slightly chilled, but not too hard.
- Brown sugar- I use light brown.
- Fresh large carrots- Use fresh carrots and grate them yourself. You will love the moisture they add to your cookies.
- Cream Cheese- This needs to be at room temperature to prevent chunks in your drizzle.
- Egg- I pull mine out at the same time I pull out my butter.
- Ground spices- Because this is a heavily spiced cookie, you will need quite a few spices. Make sure you have cinnamon, nutmeg, and ginger on hand.
Step by step - Carrot Crumb Cookies
Next, I have made a detailed list on to make and bake the Carrot Crumb Oreos. I use my kitchen aid which I got from here, and these bowls, and this hand mixer.
Step 1: Cream the fats and sugar. In a stand size mixer, fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 3 minutes.
Step 2: Add the egg and carrotsOn a medium-low speed, add in the shredded carrots, vanilla extract, and whole egg and mix until smooth. This should take about 30-45 seconds.
Step 3: Add the dry ingredients. the mixer on the lowest speed, add in the flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, half of the Oreo chunks, and mix just until the flour mixture disappears.
Step 4: Portion out the dough balls. With a kitchen scale or a large cookie scoop, weigh out 4 ounces balls, or scoop out 6 equal cookie balls. Place them on the prepared baking sheet. Place the sheet pan in the fridge while you make the crumb topping.
Step 5: Make the topping. In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks.
Step 6: Bake the cookies. Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered. Bake for 14-16 minutes, while they are baking make the cream cheese drizzle.
Expert Tips - Carrot Crumb Cookies
- Creaming the cold butter and sugar is really important. Under creaming will result in a flat and spread cookie.
- Sift your dry ingredients for the best results
- Don't over mix the flour. Over mixing the gluten can cause a dry cookie.
- Grate your own carrot instead of pre grated because there is more moisture in fresh carrots.
- Here are my favorite parchment paper liners
- Slightly underbake to let the cookie carry over cook. This will result in a perfect cookie texture.
Frequently asked questions
Can these cookie dough balls be frozen?
Yes, they can, but they will only last 30 days.
Can I chill the cookie dough overnight?
Yes you can. However, make sure to add the crumb on top before.
Can I freeze the entire baked cookie?
Yes! The cookies can be frozen after baked for up to 3 months.
Storing and freezing
Store these Carrot Crumb Cookies at room temperature in an airtight container up to 5 days.
Freezing
You can freeze the cookie dough balls, make sure to add the crumb topping before you freeze them.
How to serve: Once the cookies are done, let them sit on the counter until cooled and serve them slightly warm or room tempature.
For more recipes like this, here are some below.
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Recipe
Carrot Crumb Cookies
Ingredients
For the cookies
- ½ cup unsalted butter slightly cold but not too hard
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- ½ cup carrots finely shredded (not store bought)
- 1 teaspoon pure vanilla extract
- 1 whole large egg
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the cream cheese drizzle
- 2 ounces cream cheese
- 4 Tablespoons unsalted butter melted
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
For the crumb topping
- 4 tablespoon Salted Butter cold cut to pea size.
- 3 tablespoons Light Brown Sugar
- 1 teaspoons Cinnamon
- ½ cup All Purpose Flour
Instructions
For the cookies
- Preheat your oven to 350 F. Prep a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
- In a stand size mixer, fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium high speed until smooth and creamy. About 3 minutes.
- On a medium-low speed, add in the shredded carrots, vanilla extract, and whole egg and mix until smooth. This should take about 30-45 seconds.
- With the mixer on the lowest speed, add in the flour, baking powder, cinnamon, nutmeg, ginger, cloves, salt, and mix just until the flour mixture disappears.
- With a kitchen scale or a large cookie scoop, weigh out 4 ounces balls, or scoop out 6 equal cookie balls. Place them on the prepared baking sheet. Place the sheet pan in the fridge while you make the crumb topping.
- To make the topping: In a medium-size bowl, using your hands, mix all the ingredients until they are combined and have a "shaggy" look. There should be no flour streaks.
- Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
- Bake for 14-16 minutes, while they are baking make the cream cheese drizzle.
For the cream cheese glaze
- In a small microwaveable bowl, melt the butter.
- In a stand sized mixer fitted with the paddle attachment, beat the cream cheese for 30 seconds. Scrape down the sides, and add the butter and continue beating. Add powdered sugar, vanilla, and salt. Beat until combined.
- Once the cookies are cool, drizzle with the cream cheese glaze and serve.
Prue says
In the instructions it says add half oreo chunks, but there are no oreos in the ingredients?
Molly Murphy says
Sorry, I copied it from my Carrot Cake Oreo Cookie Recipe and forgot to delete that part! It should be updated now!
alma says
amazing, took a while to make but turned out great. although next time i will not add the crumb as it just adds more sweetness, which is not needed