Carrot Cake Cookies with Lemon Glaze
The first batch I made came out flat and soggy in the middle, and it took me a minute to work out why. I’d used the big holes of the box grater. Long shreds of carrot hold water and let it go in the oven, so now I use the small holes and the shreds pretty much vanish into the dough, leaving just those orange flecks on top.
Don’t flatten the scoops, either. They stay tall and domed by themselves, more like a small cake than a cookie. I went with a lemon drizzle instead of cream cheese frosting, honestly because I like being able to stack them. It sets in about 15 minutes. I pack them in a tin for picnics and eat the broken ones with coffee.
These carrot cake cookies with lemon glaze bake up soft and cakey, warm with cinnamon and nutmeg. They're not too sweet, either. The thin citrus drizzle adds a sharp edge that plain spice cookies don't have, and the batch makes 26, plenty for a bake sale table. They'll keep for 3 days in an airtight container at room temperature.
Ingredients
Equipment
Method
- Heat the oven to 350°F. Line 2 baking sheets with parchment paper.
- Grate the carrots on the small holes of a box grater and set them aside. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.2 medium carrots, 2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/3 tsp ground nutmeg, 1 pinch salt
- Beat the butter, granulated sugar, and brown sugar in a large bowl with a hand mixer on medium speed for 2 to 3 minutes, until pale and fluffy. Add the eggs one at a time, beating after each until combined.8 1/2 tbsp unsalted butter, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs
- Add the flour mixture and mix on low speed just until no dry streaks remain. Fold in the grated carrots, raisins, and walnuts with a spatula. Expect a soft, sticky dough.3 tbsp raisins, 1/4 cup walnuts
- Scoop the dough with a 2-tablespoon cookie scoop, about 32 g per cookie, onto the prepared sheets. Place 13 on each sheet in staggered rows, 2 inches apart. Leave the mounds round and don't press them down.
- Bake one sheet at a time for 12 to 14 minutes, until the edges are golden and the tops spring back when pressed lightly. Let the cookies rest on the sheet for 5 minutes, then move them to a wire rack. Bake the second sheet while the first batch rests. Cool all the cookies completely on the rack, about 15 minutes after the second batch comes out.
- Stir the powdered sugar and lemon juice in a small bowl until smooth, thick, and just pourable. Drizzle a few thin lines over each cooled cookie with a spoon, using all of the glaze across the 26 cookies. Let the glaze set for about 15 minutes before stacking.3 tbsp powdered sugar, 1 tsp lemon juice
Nutrition
Notes
Dried cranberries work in place of the raisins, and pecans in place of the walnuts. Freeze the unglazed cookies for up to 2 months, then thaw them and drizzle.
You might also like our White Chocolate Gingerbread Cookies.
