Get ready to transform your baking game with these irresistible Carrot Cake Crinkle Cookies that combine the cozy warmth of classic carrot cake with the delightful texture of crinkle cookies! Imagine biting into a soft, powdery-sweet cookie that reveals a moist, spiced interior packed with fresh carrots - it's like a slice of carrot cake magically transformed into the most addictive cookie you've ever tasted. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to dessert that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, grate fresh carrots using a box grater or food processor until you have 1 cup of finely grated carrots.
- In another large bowl, whisk together sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Do not overmix.
- Gently fold the grated carrots into the cookie dough until evenly distributed.
- Place powdered sugar in a shallow bowl for coating the cookies.
- Using a cookie scoop or spoon, form the dough into 1-inch balls and roll each ball completely in powdered sugar.
- Place coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden and the tops have cracked.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, dust with additional powdered sugar if desired. Store in an airtight container for up to 5 days.
Tips
- Use fresh carrots and grate them finely for the best texture and moisture.
- Don't overmix the dough - this can make your cookies tough instead of tender.
- Make sure your powdered sugar coating is thick - this creates those beautiful crinkle tops.
- Use room temperature eggs for better dough consistency.
- For extra flavor, consider adding a pinch of nutmeg or ground ginger to the spice mix.
- Let the cookies cool completely before storing to maintain their crisp exterior.
- If the dough feels too sticky, refrigerate for 30 minutes before forming balls.
- Use a cookie scoop for uniform-sized cookies that bake evenly.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 18g
Protein: 2g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 20mg
