Imagine biting into a cookie that captures the essence of your favorite carrot cake - soft, spiced, and utterly irresistible! These Carrot Cake Blossom Cookies are not just another treat; they're a culinary adventure that transforms the classic carrot cake into a portable, bite-sized delight. Perfect for those who crave a touch of nostalgia with a modern twist, these cookies promise to become your new obsession, delivering warmth, comfort, and a burst of flavor in every single bite.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 cup grated carrots
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until well combined.
- In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.
- Gently fold in the grated carrots and chopped walnuts (if using) into the wet mixture using a spatula.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with cream cheese glaze for extra flavor.
Tips
- Moisture is Key: Ensure your grated carrots are not too wet. Gently squeeze out excess moisture to prevent soggy cookies.
- Room Temperature Matters: Use softened butter and egg at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: Mix the dry and wet ingredients just until combined to keep the cookies tender.
- Uniform Size: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cooling is Crucial: Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Optional Enhancements: Experiment with cream cheese glaze or add a sprinkle of powdered sugar for extra indulgence.
- Storage Tip: Store in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
