Description
These Carrot Cake Snickerdoodles combine the classic cinnamon-sugar goodness of snickerdoodle cookies with the warm, spiced flavor and moist texture of carrot cake. Soft, chewy, and lightly spiced, these cookies make a delightful treat perfect for any season or occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup grated carrots
For Rolling
- 1/4 cup sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, and salt until well combined.
- Cream Butter and Sugar: In another bowl, cream together the softened butter and brown sugar using an electric mixer or by hand until the mixture is smooth and fluffy, which ensures a light texture in the cookies.
- Add Egg and Carrots: Beat the egg into the butter and sugar mixture until fully incorporated, then fold in the grated carrots evenly throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Form Dough Balls: Roll the dough into 1-inch balls, then roll each ball in the 1/4 cup sugar to coat the outside evenly, which creates a sweet and slightly crunchy exterior after baking.
- Arrange on Baking Sheet: Place the sugar-coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8 to 10 minutes, or until the edges of the cookies turn golden brown, indicating they are done but still soft inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Be sure not to overbake to keep the cookies soft and chewy.
- Grate the carrots finely for even distribution and texture.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
- For extra flavor, you can add a pinch of nutmeg or a splash of vanilla extract to the dough.
