Description
These Carrot Cake Snickerdoodles combine the warm spices of cinnamon and ginger with the natural sweetness and moisture of grated carrots. Soft and chewy with a sugary coating, they’re a delightful twist on classic snickerdoodle cookies, perfect for a cozy dessert or snack.
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
Coating
- 1/4 cup sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt until fully combined and evenly distributed.
- Cream Butter and Sugar: In a separate large bowl, cream together the softened butter and brown sugar using a mixer or spoon until the mixture is smooth, fluffy, and lightened in color.
- Add Egg and Carrots: Beat the large egg into the creamed butter and sugar mixture until fully incorporated, then gently stir in the grated carrots to distribute evenly throughout the dough.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overmixing which can toughen the cookies.
- Form Dough Balls: Roll the dough into 1-inch diameter balls ensuring uniform size for even baking, then roll each ball in the 1/4 cup sugar to coat the exterior evenly.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges turn golden brown, indicating they are cooked through but still soft inside.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, helping them firm up and maintain shape.
Notes
- For extra flavor, you can add a teaspoon of vanilla extract to the wet ingredients.
- If you prefer a spicier cookie, increase the ginger to 1 teaspoon.
- Be careful not to overbake to keep the cookies soft and chewy.
- The grated carrots add moisture—ensure they are finely grated for best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
