These Carrot Cake Snickerdoodles offer a delightful twist on the classic snickerdoodle cookie. Soft, spiced, and filled with the goodness of grated carrots, they combine the comforting flavors of carrot cake with the chewy, cinnamon-sugar coating of snickerdoodles. Perfect for dessert, snacking, or holiday baking, these cookies are sure to become a new favorite!

Why You’ll Love This Recipe

Carrot cake lovers will adore this twist on traditional snickerdoodles! The soft, cake-like texture of these cookies, paired with the sweet and slightly spiced flavor, makes them irresistible. Grated carrots add natural sweetness and moisture, while the cinnamon and ginger give them that warm, spiced flavor that’s perfect for fall and holidays. The cinnamon-sugar coating on the outside gives them a bit of crunch and extra sweetness with every bite. These Carrot Cake Snickerdoodles are perfect for any occasion and are a must-try for anyone who loves carrot cake!

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
1/2 cup butter, softened
1/2 cup brown sugar
1 large egg
1/2 cup grated carrots
1/4 cup sugar (for rolling)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
In another bowl, cream together the softened butter and brown sugar until smooth and fluffy.
Add the egg to the butter mixture and beat until fully combined. Then stir in the grated carrots.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Roll the dough into 1-inch balls, then roll them in the sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 8-10 minutes
Total Time: 18-20 minutes
Servings: 24 cookies

Variations

Nutty Twist: Add chopped walnuts or pecans to the dough for a crunchy, nutty version of these carrot cake snickerdoodles.
Icing: For a true carrot cake experience, drizzle a simple cream cheese icing over the cookies after they’ve cooled.
Spiced Up: Add a pinch of ground cloves or nutmeg to the dough for an extra burst of spice and flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating: To soften the cookies, microwave them for 5-10 seconds, or place them in a warm oven (about 300°F or 150°C) for a few minutes.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for some or all of the all-purpose flour, but the texture may be slightly denser.

2. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. Just roll the dough into balls and coat them in sugar right before baking.

3. Can I freeze these cookies?

Yes, you can freeze the dough! Roll the dough into balls, coat them in sugar, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer bag or airtight container. Bake directly from the freezer when you’re ready.

4. Can I use a sugar substitute in place of brown sugar?

Yes, you can use a sugar substitute like coconut sugar or monk fruit sweetener, but the texture and flavor may vary slightly.

5. Do I need to peel the carrots before grating them?

No, you don’t need to peel the carrots unless you prefer to. Just wash them thoroughly before grating.

6. How can I make these cookies more “carrot cake-like”?

For a more authentic carrot cake flavor, you can add raisins or shredded coconut to the dough. You can also frost the cookies with cream cheese icing after they’ve cooled.

7. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free. Just make sure the flour blend contains xanthan gum or another binding agent.

8. How do I know when the cookies are done baking?

The cookies are done when they’re golden around the edges and slightly firm to the touch. They’ll continue to firm up as they cool.

9. Can I use margarine instead of butter?

Yes, margarine can be used instead of butter, but the flavor and texture may be slightly different.

10. How can I make these cookies more chewy?

For a chewier texture, you can increase the amount of brown sugar slightly, as it helps retain moisture. You can also underbake the cookies slightly for a soft, chewy center.

Conclusion

Carrot Cake Snickerdoodles are a perfect blend of two classic favorites—carrot cake and snickerdoodles. These cookies are soft, spiced, and bursting with carrot cake goodness. The cinnamon-sugar coating adds the perfect sweet crunch, while the grated carrots provide moisture and flavor. Whether you’re baking for a holiday, a family gathering, or just a cozy afternoon treat, these cookies are sure to impress!

Carrot Cake Snickerdoodles

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Print Recipe

Carrot Cake Snickerdoodles are a delicious twist on the classic snickerdoodle, blending the comforting flavors of carrot cake with the spiced, cinnamon-sugar coating of snickerdoodles. These soft, cake-like cookies are filled with grated carrots and warm spices like cinnamon and ginger, making them perfect for fall, holiday baking, or anytime you’re craving a sweet treat.

Total Time: 18-20 minutes
Yield: 24 cookies

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
In another bowl, cream together the softened butter and brown sugar until smooth and fluffy.
Add the egg to the butter mixture and beat until fully combined. Then stir in the grated carrots.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Roll the dough into 1-inch balls, then roll them in the sugar to coat.
Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 8-10 minutes, or until the cookies are golden around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Nutty Twist: Add chopped walnuts or pecans to the dough for extra crunch.
Icing: For an authentic carrot cake flavor, drizzle with cream cheese icing after the cookies have cooled.
Spiced Up: Add a pinch of ground cloves or nutmeg for more spice and flavor.

Author: Sophia
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Category: Desserts, Cookies, Holiday Baking
Method: Baking
Cuisine: American
Diet: Vegetarian