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)
Instructions
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
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In another bowl, cream together the softened butter and brown sugar until smooth and fluffy.
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Add the egg to the butter mixture and beat until fully combined. Then stir in the grated carrots.
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Gradually add the dry ingredients to the wet mixture, mixing until just combined.
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Roll the dough into 1-inch balls, then roll them in the sugar to coat.
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Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 8-10 minutes, or until the cookies are golden around the edges.
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Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
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Nutty Twist: Add chopped walnuts or pecans to the dough for extra crunch.
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Icing: For an authentic carrot cake flavor, drizzle with cream cheese icing after the cookies have cooled.
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Spiced Up: Add a pinch of ground cloves or nutmeg for more spice and flavor.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Desserts, Cookies, Holiday Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
