Carrot Cake Snickerdoodles Recipe
If you’re searching for a dessert that puts a playful spin on two bakery favorites, you’re in for a treat with these Carrot Cake Snickerdoodles. Imagine the classic warmth of cinnamon-sugar snickerdoodles blended with the tender, spiced depth of carrot cake—these cookies manage to be soft, chewy, just a little crisp at the edges, and bursting with flavor! They’re a delightful addition to any holiday table, bake sale, or afternoon coffee break, and I can’t wait for you to try them.
Ingredients You’ll Need
The beauty of Carrot Cake Snickerdoodles is in their simple, accessible ingredients, each bringing something special to the mix. From hearty carrots to aromatic spices and a buttery base, everything comes together for cookies that are as irresistible as they are easy to whip up.
- Unsalted butter (1 cup, softened): Softened butter gives the cookies their decadent, melt-in-your-mouth texture.
- Granulated sugar (¾ cup): Provides classic sweetness and helps the cookies achieve just the right amount of spread and golden color.
- Brown sugar (½ cup): Adds a subtle caramel note and promises extra chewiness in every bite.
- Large egg (1): Essential for binding everything together and adding a bit of lift to the dough.
- Vanilla extract (1 teaspoon): Rounds out the flavors and adds that soft, bakery-cookie aroma.
- All-purpose flour (1¾ cups): The foundation of the cookies; keeps them soft and sturdy all at once.
- Baking soda (½ teaspoon): Helps the cookies rise just enough for that classic pillowy texture.
- Salt (¼ teaspoon): Balances the sweetness and enhances the warm spices.
- Ground cinnamon (1½ teaspoons): Brings signature coziness (and is also the hero of the snickerdoodle coating!).
- Ground nutmeg (¼ teaspoon): Adds gentle spice and pairs beautifully with carrots.
- Ground ginger (½ teaspoon): Delivers a zesty edge, elevating the carrot cake vibes.
- Finely grated carrots (1 cup): This is what sets these snickerdoodles apart—carrots add moisture, natural sweetness, and color.
- Old-fashioned oats (½ cup): Lend a bit of hearty texture and a subtle nutty flavor.
- Chopped walnuts or pecans (½ cup, optional): For crunch and classic carrot cake flair; totally delicious but optional!
- For cinnamon-sugar coating: ¼ cup granulated sugar and 1 teaspoon ground cinnamon, mixed together for that snickerdoodle sparkle inside and out.
How to Make Carrot Cake Snickerdoodles
Step 1: Prep Your Tools and Ingredients
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step ensures your cookies bake evenly and come off cleanly. Grate your carrots, chop any nuts you’re using, and gather all your spices—mise en place is your best friend.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light, fluffy, and looks slightly paler. This helps aerate the batter and creates those soft, cloud-like cookie interiors we love in Carrot Cake Snickerdoodles.
Step 3: Add the Wet Ingredients
Crack in the egg and pour in the vanilla extract. Beat again until everything is well combined, resulting in a creamy, homogenous base. This makes sure your cookies hold together with perfect structure.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing your dry ingredients separately means even spice distribution—no hidden pockets of nutmeg!
Step 5: Make the Dough
Gradually add your dry mixture to the wet mixture, mixing just until combined. Next, gently fold in the grated carrots, oats, and nuts if you’re using them. You should have a slightly sticky, chock-full-of-goodness dough, perfect for snickerdoodle magic.
Step 6: Coat with Cinnamon-Sugar
In a small bowl, combine the ¼ cup of sugar and 1 teaspoon of cinnamon. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each one generously in the cinnamon-sugar mixture—this step makes Carrot Cake Snickerdoodles truly sparkle.
Step 7: Shape and Bake
Space the dough balls about 2 inches apart on your lined baking sheets and gently flatten each with your fingers or the bottom of a glass. Bake for 10–12 minutes until the edges are set and lightly golden. Let the cookies cool on the sheet for five minutes before transferring to a wire rack so they firm up perfectly while staying chewy in the center.
How to Serve Carrot Cake Snickerdoodles
Garnishes
To really show off these cookies, try a light drizzle of cream cheese glaze or a sprinkle of extra cinnamon sugar after baking—they’ll taste like little slices of frosted carrot cake in cookie form!
Side Dishes
Serve your Carrot Cake Snickerdoodles with a hot cup of chai, a cappuccino, or even a glass of cold milk. For brunch spreads, stack them alongside fruit salad and yogurt for a playfully sweet touch.
Creative Ways to Present
Arrange these cookies in a rustic basket lined with a tea towel for picnics, or create a gift box with parchment divisions for a homemade touch. For parties, try sandwiching two cookies together with cream cheese frosting for the ultimate Carrot Cake Snickerdoodle experience!
Make Ahead and Storage
Storing Leftovers
Keep your leftover Carrot Cake Snickerdoodles in an airtight container at room temperature. They’ll stay perfectly soft and moist for up to four days—just be sure to layer parchment between cookies to prevent sticking.
Freezing
Want to bake ahead? Freeze the dough balls before rolling in cinnamon sugar, or freeze baked cookies in a single layer before transferring into a freezer-safe bag. They’ll keep well for up to two months—just thaw and enjoy whenever a craving hits.
Reheating
To refresh that just-baked magic, warm the cookies for a few seconds in the microwave or a couple of minutes in a low oven. This brings back their delightful softness and the heavenly scent of spices and carrots.
FAQs
Can I make Carrot Cake Snickerdoodles gluten free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour, and make sure your oats are certified gluten free. The texture will be slightly different, but still delicious and chewy.
Can I use pre-shredded carrots from the store?
While it’s convenient, pre-shredded carrots tend to be thicker and drier. For the best moisture and texture in Carrot Cake Snickerdoodles, grate fresh carrots on the fine side of a box grater.
Do I have to chill the dough?
Chilling is optional but highly recommended if you want extra thick and soft cookies! Just 30 minutes in the fridge helps prevent spreading and deepens the flavors.
Are the walnuts or pecans necessary?
Not at all! The nuts add a classic carrot cake crunch, but the cookies are just as heavenly without them. For a nut-free version, simply skip them—no substitutions needed.
Can I add raisins or other mix-ins?
Definitely! Swap in plump raisins, toasted coconut, or even white chocolate chips for playful variations. Carrot Cake Snickerdoodles love personalized touches.
Final Thoughts
If you’re looking for a cozy, crowd-pleasing cookie that feels both nostalgic and new, you have to give these Carrot Cake Snickerdoodles a try. Every batch is bursting with flavor and comfort, and I promise they’ll quickly become a favorite in your own kitchen. Happy baking!
Print
Carrot Cake Snickerdoodles Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Carrot Cake Snickerdoodles are a delightful twist on the classic snickerdoodle cookie, with the added goodness of carrots and warm spices. Soft, chewy, and perfectly spiced, these cookies are a must-try for any dessert lover.
Ingredients
Main Cookie Dough:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup finely grated carrots
- ½ cup old-fashioned oats
- ½ cup chopped walnuts or pecans (optional)
For Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla until smooth.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Gradually add these dry ingredients to the wet mixture.
- Fold in carrots and nuts: Fold in the grated carrots, oats, and nuts if using.
- Prepare coating: In a small bowl, mix the cinnamon and sugar for the coating.
- Shape and coat: Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on the baking sheets, flatten slightly, and bake for 10–12 minutes until edges are set and lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, chill the dough for 30 minutes before baking.
- Try adding a cream cheese glaze for a unique twist on traditional snickerdoodles.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
