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Carrot Cake Snickerdoodles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 53 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Carrot Cake Snickerdoodles, a unique and flavorful twist on the classic snickerdoodle cookie. Infused with warm spices like cinnamon and ginger and moist grated carrots, these soft and chewy cookies offer a perfect balance of sweetness and spice. Rolled in sugar for a slight crunch, they make an irresistible treat for any occasion.

Ingredients

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt until well combined to evenly distribute the leavening and spices.
  3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until the mixture is smooth and fluffy, which helps create a tender cookie texture.
  4. Add Egg and Carrots: Beat in the large egg to the creamed mixture until fully incorporated, then fold in the grated carrots to infuse moisture and natural sweetness.
  5. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined to avoid overworking the dough and ensuring tender cookies.
  6. Shape and Roll Dough: Roll the dough into 1-inch balls, then gently roll each ball in the 1/4 cup sugar to coat, which adds a sweet, slightly crunchy exterior.
  7. Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the cookies are golden around the edges, indicating they are perfectly baked and soft inside.
  9. Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely to preserve their texture.

Notes

  • Make sure the butter is softened to room temperature for easy creaming with sugar.
  • Use freshly grated carrots for the best texture and moisture content.
  • Do not overmix the dough once the dry ingredients are added to keep cookies tender.
  • Spacing the dough balls about 2 inches apart prevents cookies from baking into each other.
  • These cookies can be stored in an airtight container for up to 5 days to maintain freshness.

Find it online: https://slsrecipes.com/carrot-cake-snickerdoodles-recipe/