Carrot Cookies

Carrot cookies date back decades—you can find them in WWII cookbooks, a time when sugar was rationed. Today, the recipe still has just a few ingredients and offers a moist, chewy cookie that adds a little twist to your usual cookie routine, thanks to the fresh taste and texture of carrots.

While there are some similarities between carrot cookies and carrot cake, this is more of a sugar-cookie-meets-carrots situation, an exercise in sweet simplicity. For something a little more indulgent, try frosted carrot cake cookies.

We love this when our gardens or farmers markets are filled with fresh carrots (who needs salads when you have cookies that call for them?), but of course you can enjoy them year-round.

Carrot Cookie Ingredients 

• Shortening: A type of fat, shortening is often used in cookies because it has a higher melting point, which prevents cookies from spreading while baking.
• Sugar: Along with sweetening the cookies, sugar helps keep them soft by retaining moisture.
• Eggs: Eggs are a binding agent, and they help the cookies become fluffy.
• Shredded carrots: Carrots are the star of the show, providing sweetness, moisture and texture for chewy cookies with fresh flavor.
• Flour: All-purpose flour is recommended for cookies because of its protein content, which can make cookies either soft and chewy (my favorite) or crispy.
• Baking powder: Baking powder is a leavening agent that also contributes to fluffy cookies because, when exposed to moisture and heat, it releases carbon dioxide that creates air pockets.

Directions

Step 1: Make the cookie dough

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Preheat the oven to 400°F. In a bowl, cream the shortening and the sugar. Add the eggs, and mix well. Stir in the carrots. Combine the flour, baking powder and salt, then gradually add this dry mixture to the carrot mixture.

Editor’s Tip: To keep the cookies soft, avoid overmixing. Mix until the ingredients are just combined.

Step 2: Bake the cookies

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Drop rounded teaspoonfuls of dough 2 inches apart on ungreased baking sheets. Bake the cookies until they’re lightly browned, 8 to 10 minutes. Remove the cookies to wire racks to let them cool.

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Carrot Cookie Variations

• Go glazed: Ice the cookies with an orange glaze or cream cheese frosting to make them a little sweeter and play with different flavors.
• Sugar and spice: To accentuate the carrot and sweetness, sprinkle in some cinnamon.
• Add mix-ins: Mix in some chopped walnuts, raisins and/or chocolate chips to add more texture and flavor.

How to Store Carrot Cookies

You can store the cookies in an airtight container at room temperature for up to three days. If you glazed or iced your cookies, it can be helpful to separate the layers with parchment paper.

Can you freeze this carrot cookie recipe?

You can (and what a nice treat you’ll have waiting for you). They’ll last up to three months. Thaw them at room temperature before enjoying.

Carrot Cookie Tips

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Can you use canned carrots in this carrot cookies recipe?

Yes, you can substitute canned carrots instead of fresh, if that’s what you have on hand.

Can you use packaged shredded carrots, or do you need to shred the carrots first?

Shredding fresh carrots yourself will yield the best, freshest flavor. However, packaged shredded carrots will also work.

What can you serve with carrot cookies?

Carrot and pineapple is always a solid combination, so you could serve these cookies with pineapple iced tea or pineapple rum punch. You can also layer two cookies with cream cheese frosting for a carrot cookie sandwich.