These Carrot Cookies are moist and flavorful, with a hint of cinnamon and nutmeg. The orange color comes from the addition of carrots and makes them look like a festive treat.
Easter is right around the corner and that means that it’s time to start thinking of our menu plans, and these easy cookies are certainly on the top of my list! If you are looking for another Easter dessert you may also enjoy this Easy Easter Pudding Cups recipe.
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Carrot Pineapple Cookies
I love making carrot recipes because carrots are full of nutrients such as vitamin A and antioxidants. I decided to add pineapple for a touch of sweetness, which pairs perfectly with the spices in this recipe.
Why I Love This Recipe
These delicious carrot pineapple cookies boast an array of flavors, including a sweet hint of cinnamon and nutmeg for an extra special twist. Vibrantly orange in color due to the addition of carrots, these dessert treats are sure to be a festive hit this Easter season!
- Ready in under 30 minutes
- Always a hit at parties
- Perfect for picky eaters
- Fills the house with a delicious aroma
If you are looking for another easy Easter dessert recipe to make, give these Easter Egg Hot Cocoa Bombs a try.
Ingredients
Making these homemade cookies is so simple. Just follow the instructions below and you will have soft and chewy cookies in no time at all.
Flour – For this homemade recipe you will need all-purpose flour, or sometimes it’s called plain flour.
Oil – I like to use a neutral flavored oil like canola oil or vegetable oil.
Spices – You will need cinnamon, nutmeg, and ginger to make this tasty recipe.
Substitutions
Oil: Coconut oil can be used instead of vegetable oil if you prefer.
Chocolate: Instead of using white chocolate chips, you can switch them out for semi-sweet chocolate chips or even milk chocolate chips.
Variations / Options / Add-Ins
Here are a few ways that you can personalize this sweet treat.
Nuts: Try adding some chopped walnuts or pecans for an extra crunch.
Fruit: This recipe is great with the addition of crushed pineapple, but you can also try using diced apples, diced mangoes, or raisins.
Topping: If you want to take these cookies up a notch, you can dust the tops of them with powdered sugar while they are warm, or even drizzle some cream cheese frosting on top.
Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this delicious cookie recipe. Gather these tools and get ready to enjoy this tasty treat.
- baking sheets – lined with parchment paper
- electric mixer – I used a hand mixer
- box grater – This helps you to easily grate the carrots
How to Make Carrot Cookies
Making this recipe is so simple, just follow the step-by-step instructions below and you will have a delicious Easter friendly dessert in no time at all.
Step 1: Prepare your baking sheet
Prepare two cookie sheets by lining them with parchment paper or silicone baking mats.
Preheat the oven to 350 degrees F.
Step 2: Combine the dry ingredients
Whisk together the flour, white sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
Step 3: Add in the wet ingredients
Stir in the oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes or until well combined.
Step 4: Add in the fruit and carrots
Fold in the pineapple, carrots, and white chocolate chips until thoroughly mixed.
Step 5: Shape the cookie dough
Shape the cookie dough into 1 tablespoon balls with a cookie scoop. Place the balls on the prepared pan.
Step 6: Bake the cookies
Bake for 8-12 minutes, until the cookies are done, and cracked on the top.
Step 7: Cool the cookies
Allow the cookies to cool on the baking sheets for two minutes before moving them to a wire cooling rack to finish cooling.
Serving Suggestions
Serve these cookies with your favorite meal like this Instant Pot Brown Sugar Ham and this Copycat Chick-fil-a Mac and Cheese.
Pro Tips
Here are a few tips to make sure that these cookies turn out perfectly for you.
- If you don’t have a baking mat or parchment paper, you can spray the baking sheet with nonstick cooking spray.
- To get evenly sized cookies, scoop the dough with a cookie scoop.
- For more spice add a pinch of clove and allspice to the recipe.
- Make sure that you use baking powder and not baking soda for this recipe.
- Be sure to wait a couple minutes before you move the cookies to a wire rack to cool so that they don’t break apart.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Once cooled, store the cookies in an airtight container for up to 5 days.
Yes! Place the cooled cookies in a freezer bag or container and freeze for up to 3 months.
Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days. Make sure to wrap the bowl in plastic wrap. Allow the dough to come to room temperature before baking.
More Carrot Recipes
If you like carrots, give these recipes a try:
Ready to get cooking? Print off the recipe card below or toggle on Cook Mode to keep your screen from going dark while you follow along on your phone or tablet.
📋 Recipe
Carrot Cookies
Equipment
- Large bowl
- Mixer
- baking sheet
- grater
- Cookie scoop
- cooling rack
Ingredients
- 2 1/2 cups flour
- 1 1/2 cups white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/3 cup oil of choice
- 2 eggs
- 2 teaspoons vanilla
- 1/4 cup crushed pineapple
- 1 carrot grated
- 1/2 cup white chocolate chips or more as desired
Instructions
- Prepare two cookie sheets by lining them with parchment paper or silicone baking mats.
- Preheat the oven to 350 degrees F.
- Whisk together the flour, white sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Stir in the oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes or until well combined.
- Fold in the pineapple, carrots, and white chocolate chips until throughly mixed.
- Shape the cookie dough into 1 tablespoon balls with a cookie scoop. Place the balls on the parpared pan.
- Bake for 8-12 minutes, until the cookies are done, and cracked on the top.
- Allow the cookies to cool on the baking sheets for two minutes before moving them to a wire cooling rack to finish cooling.
Notes
- If you don’t have a baking mat or parchment paper, you can spray baking sheet with nonstick cooking spray.
- To get evenly sized cookies, scoop the dough with a cookie scoop.
- For more spice add a pinch of clove and allspice to the recipe.
- Make sure that you use baking powder and not baking soda for this recipe.
- Be sure to wait a couple minutes before you move the cookies to a wire rack to cool so that they don’t break apart.