Indulge in the Best Carrot Crumb Cookies: Soft, Chewy, and Topped with Cream Cheese Glaze
Carrot Crumb Cookies – Experience a delightful twist on a classic! These cookies feature a wonderfully soft and chewy base, generously filled with finely shredded fresh carrots, crowned with a rich, buttery crumb topping, and finished with a decadent cream cheese frosting.
As spring awakens, so does our desire for fresh, vibrant flavors in our baking! These Carrot Crumb Cookies are the perfect embodiment of spring’s arrival, bringing a taste of sunshine to your kitchen. Imagine the comforting essence of a classic carrot cake, but transformed into a convenient and incredibly satisfying cookie. Inspired by the beloved pumpkin coffee cake cookies, this recipe swaps pumpkin for the delightful sweetness of carrots, creating a treat that’s ideal for any occasion. Whether you’re looking for a fun after-school snack, a delightful addition to your Sunday brunch, or simply a sweet indulgence, these cookies are guaranteed to bring a smile to your face. Their unique combination of textures – soft cookie, crunchy crumb, and silky glaze – makes them truly irresistible.
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Looking for more inspiration to celebrate the spring season? Dive into these other fantastic recipes:
- Key Lime Pie With Sweetened Condensed Milk
- Brown Butter Carrot Cake
- Easy and Lemony Lemon Bundt Cake
Why You Will Love These Carrot Crumb Cookies
These Carrot Crumb Cookies aren’t just another cookie; they’re a miniature celebration of flavor and texture. Here’s why they’re destined to become your new favorite:
- Fresh Carrots – Unlike many recipes that skimp on the star ingredient, these cookies feature an abundance of finely shredded fresh carrots. This not only infuses them with authentic carrot cake flavor but also adds natural moisture and a beautiful speckled appearance, truly capturing the essence of a traditional carrot cake.
- Bakery-Style Perfection – Forget small, flat cookies! These are generously sized, 4-ounce cookies, embodying that luxurious bakery-style quality. They are wonderfully thick, boast an incredibly chewy texture, and have a substantial feel that makes each bite incredibly satisfying and truly heartwarming.
- Irresistible Crumb Topping – The buttery crumb topping is a game-changer, adding an exquisite layer of texture and flavor. It provides the perfect delicate crunch that contrasts beautifully with the soft, cakey interior of the cookie, elevating them from a simple cookie to a gourmet dessert experience.
- Decadent Cream Cheese Drizzle – What’s carrot cake without cream cheese frosting? This silky, sweet, and tangy cream cheese drizzle is the crowning glory. It adds a luxurious finish and ties all the flavors together, making these cookies utterly irresistible and reminiscent of your favorite carrot cake dessert.
Essential Ingredients You Will Need for Carrot Crumb Cookies
To make your baking experience as smooth as possible, let’s highlight some key ingredients you’ll want to have on hand, which might not be staples in every pantry. For the complete, detailed list of all ingredients and precise measurements, please refer to the comprehensive recipe card located at the very bottom of this post.
- Butter (Slightly Chilled) – The consistency of your butter is crucial for the perfect cookie dough. I recommend pulling your unsalted butter out of the fridge about 30-45 minutes before you plan to start mixing. You want it to be slightly chilled, firm but pliable, rather than rock-hard or overly softened. This ensures it creams properly with the sugars, creating the right structure and preventing flat, overly spread cookies.
- Brown Sugar (Light) – Light brown sugar plays a vital role in these cookies, contributing to their signature chewiness and adding a rich, molasses-like depth of flavor. Make sure it’s packed firmly when measuring to get the correct amount for that perfect moist texture.
- Fresh Large Carrots (Grated Yourself) – This is non-negotiable for the best results! Skip the pre-shredded carrots from the store. Freshly grated carrots from large, firm carrots will infuse your cookies with superior moisture, a brighter flavor, and a more vibrant color. The texture will also be much more tender and melt-in-your-mouth.
- Cream Cheese (Room Temperature) – For the lusciously smooth and lump-free cream cheese drizzle, your cream cheese must be at true room temperature. Take it out of the fridge at least an hour before you plan to use it. This allows it to blend seamlessly with the other glaze ingredients, preventing any unwanted chunks.
- Egg (Room Temperature) – Just like the butter and cream cheese, a room temperature large egg integrates far better into the batter. I usually take my egg out at the same time I set out my butter to ensure it’s ready when needed. This helps create a smooth, emulsified dough, resulting in a more uniform and tender cookie.
- Ground Spices (Cinnamon, Nutmeg, Ginger) – These cookies are richly spiced, much like a classic carrot cake, so don’t hold back on quality spices. Ensure you have fresh ground cinnamon, nutmeg, and ginger on hand. These warm spices are what give the carrot cookies their comforting and aromatic signature flavor.
Step by Step Guide – How to Make and Bake Carrot Crumb Cookies
Crafting these delicious Carrot Crumb Cookies is a fun and rewarding process. I rely on my trusty KitchenAid stand mixer for effortless blending, these versatile mixing bowls, and a reliable hand mixer for the glaze. Follow these detailed steps for perfect results every time.
Step 1: Prepare and Cream the Wet Ingredients. Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the slightly cold unsalted butter, light brown sugar (packed), and granulated sugar. Cream these ingredients on medium-high speed for approximately 3 minutes until the mixture is light, fluffy, and smooth. This step is crucial for developing the cookie’s texture.
Step 2: Incorporate Egg and Carrots. Reduce the mixer speed to medium-low. Add the finely shredded carrots, pure vanilla extract, and the whole large egg to the creamed mixture. Mix until everything is just combined and smooth, which should take about 30-45 seconds. Be careful not to overmix at this stage.
Step 3: Add the Dry Ingredients. With the mixer on the lowest speed, gradually add the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix just until the flour mixture completely disappears into the wet ingredients. It’s important to avoid overmixing, as this can develop the gluten too much and result in a tough cookie.
Step 4: Portion the Dough and Chill. Using a kitchen scale for accuracy or a large cookie scoop (about ¼ cup capacity), portion the cookie dough into 4-ounce balls. Alternatively, scoop out 6 equal cookie balls. Arrange them on the prepared baking sheet, leaving some space between each. Place the entire baking sheet into the fridge to chill while you prepare the crumb topping. This chilling step helps prevent the cookies from spreading too much during baking.
Step 5: Create the Buttery Crumb Topping. In a medium-sized bowl, combine all the ingredients for the crumb topping: cold salted butter (cut into pea-sized pieces), light brown sugar, cinnamon, and all-purpose flour. Using your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with a “shaggy” texture. Ensure there are no visible streaks of flour; the butter should be evenly distributed.
Step 6: Top and Bake the Cookies. Remove the chilled cookie dough balls from the fridge. Generously coat the top of each cookie dough ball with the crumb topping, pressing it gently to adhere. Place them back on the prepared baking sheet. Bake in the preheated oven for 14-16 minutes. The edges should be lightly golden, and the centers should appear set but still slightly soft. While the cookies are baking, move on to preparing the cream cheese drizzle.
Step 7: Prepare the Cream Cheese Drizzle. While the cookies are baking, melt the unsalted butter for the drizzle in a small microwave-safe bowl. In a clean stand mixer bowl fitted with the paddle attachment, beat the room temperature cream cheese for about 30 seconds until smooth. Scrape down the sides of the bowl, then add the melted butter and continue beating until combined. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat on low speed until the glaze is smooth, creamy, and free of lumps. If it’s too thick, add a tiny bit of milk or cream; if too thin, add more powdered sugar.
Step 8: Cool and Glaze. Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Allowing them to cool adequately is essential before applying the glaze. Once the cookies have cooled to room temperature, generously drizzle them with the prepared cream cheese glaze. Serve immediately or store for later enjoyment.
Expert Tips for Perfect Carrot Crumb Cookies
Achieving bakery-quality Carrot Crumb Cookies is easier than you think with these expert tips:
- Creaming Cold Butter and Sugar is Key – This step is foundational for the structure and texture of your cookies. Undercorrectly creaming the butter and sugar will not incorporate enough air, leading to cookies that spread too much and end up flat and dense. Cream until the mixture is visibly lighter in color and fluffy.
- Sift Your Dry Ingredients – For the smoothest dough and most consistent cookie texture, always sift your flour, baking powder, and spices. This removes any lumps and ensures even distribution of the leavening agents throughout the dough, guaranteeing a uniform rise and soft crumb.
- Don’t Overmix the Flour – Once you add the dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to tough, dry, and less tender cookies. A gentle hand is best here.
- Grate Your Own Carrots – Resist the temptation of pre-grated carrots. Freshly grated carrots contain significantly more moisture, which is essential for keeping these cookies wonderfully moist and flavorful. Store-bought grated carrots can be drier and coarser, affecting the final texture.
- Use Quality Parchment Paper Liners – To prevent sticking and ensure easy cleanup, invest in good quality parchment paper. These are my favorite parchment paper liners for consistently perfect baking results.
- Slightly Underbake for Softness – For that desirable soft and chewy center, slightly underbake your cookies. They might look a little undone in the middle when you pull them out, but they will continue to “carry over cook” on the hot baking sheet, resulting in a perfect, tender texture rather than a dry, crispy one.
Frequently Asked Questions About Carrot Crumb Cookies
Here are some common questions to help you bake and enjoy your Carrot Crumb Cookies:
Can these cookie dough balls be frozen?
Absolutely! You can freeze the portioned cookie dough balls (with the crumb topping already applied) for up to 30 days. Lay them flat on a baking sheet to freeze solid, then transfer them to an airtight freezer-safe bag. When ready to bake, you can often bake them directly from frozen, adding a few extra minutes to the baking time.
Can I chill the cookie dough overnight?
Yes, chilling the dough overnight can actually enhance the flavors! Just make sure to add the crumb topping before you chill the dough, as it will be easier to apply to slightly softer dough. Cover the baking sheet tightly with plastic wrap before refrigerating.
Can I freeze the entire baked cookie?
You certainly can! These cookies freeze beautifully after they’ve been baked and cooled completely. Once the cream cheese glaze has set, you can freeze the cookies for up to 3 months in an airtight container. Layer them with parchment paper to prevent sticking. Thaw at room temperature or in the refrigerator before enjoying.
Storing and Freezing Carrot Crumb Cookies
Proper storage is key to keeping your Carrot Crumb Cookies fresh and delicious for as long as possible. Once the cream cheese glaze has set, store the baked cookies at room temperature in an airtight container for up to 5 days. For best results, keep them away from direct sunlight and excessive heat.
Freezing Cookie Dough or Baked Cookies
For longer storage, both the cookie dough and the baked cookies can be frozen. To freeze the cookie dough balls, make sure to add the crumb topping before you freeze them. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They will last for up to 1 month. Baked cookies, once cooled and glazed (allow glaze to set), can be frozen in an airtight container for up to 3 months, separating layers with parchment paper.
How to Serve: Once the cookies are done baking, allow them to cool completely on a wire rack before drizzling with the cream cheese glaze. Serve them slightly warm for an extra comforting treat, or at room temperature for optimal flavor and texture. Enjoy with a cup of coffee or tea!
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Recipe Card
Carrot Crumb Cookies
Molly Murphy
Pin Recipe
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
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Preheat your oven to 350 F. Prep a sheet pan by placing parchment paper on top of the sheet pan. Set aside.
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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.
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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.
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With the mixer on the lowest speed, add in the flour, baking powder, cinnamon, nutmeg, ginger, and salt, and mix just until the flour mixture disappears.
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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.
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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.
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Once the crumb topping is done, coat the top of the cookies with the crumb until they are completely covered.
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Bake for 14-16 minutes, while they are baking make the cream cheese drizzle.
For the cream cheese glaze
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In a small microwaveable bowl, melt the butter.
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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.
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Once the cookies are cool, drizzle with the cream cheese glaze and serve.