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A red plate is filled with a stack of large, cracked peanut butter cookies, evoking the golden hue of classic carrot cookies, all set against a gray cloth backdrop.
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5 from 17 votes

Carrot Cookies

These Carrot Cookies are moist and flavorful, with a hint of cinnamon and nutmeg. They're a great festive treat for Easter.
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Prep Time15 minutes
Cook Time8 minutes
Cooling5 minutes
Total Time28 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 24 Cookies
Calories: 153kcal
Author: Corinne Schmitt

Equipment

  • Cookie Sheet
  • Parchment paper
  • Electric mixer
  • Mixing bowl
  • Box grater
  • Cookie scoop

Ingredients

  • 2 ½ cups flour
  • 1 ½ cups white sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ⅓ cup oil of choice canola oil or vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla
  • ¼ cup crushed pineapple lightly drain it (pressing out excess liquid but not squeezing it dry)
  • 1 carrot grated
  • ½ cup white chocolate chips or more as desired

Instructions

  • Preheat the oven to 350 F. Prepare two cookie sheets by lining them with parchment paper or silicone baking mats.
  • Whisk together the flour, white sugar, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
    2 ½ cups flour, 1 ½ cups white sugar, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger
  • Stir in the oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes or until well combined.
    ⅓ cup oil of choice, 2 eggs, 2 teaspoons vanilla
  • Fold in the pineapple, carrots, and white chocolate chips until throughly mixed.
    ¼ cup crushed pineapple, 1 carrot, ½ cup white chocolate chips
  • 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 (edges are lightly golden and tops are set and slightly cracked).
  • Allow the cookies to cool on the baking sheets for two minutes before moving them to a wire cooling rack to finish cooling for about 5-10 minutes.
  • Serve the cookies after your traditional Easter dinner for a sweet way to end the night.

Video

Notes

Pro Tips

  • When measuring the flour, spoon and level the flour instead of scooping it directly, which can pack it down and make cookies dry.
  • Mix the wet and dry ingredients just until combined to avoid dense cookies.
  • If the dough feels too soft, chill for 15-20 minutes before scooping to prevent spreading.
  • Place the cookie dough balls at least 2 inches apart to allow for slight spreading.
  • Garnish with a sprinkle of cinnamon sugar right before baking for extra texture and sparkle.
 

Recipe FAQs

How do I store the cookies?
Once cooled, store the cookies in an airtight container for up to 5 days.
 
Can I freeze these?
Yes! Cool the cookies completely, layer them between parchment paper, place in a freezer bag or airtight container and freeze for up to 3 months. 
 
Can I make these ahead?
Yes, you can make the cookie dough ahead of time and store it covered in the refrigerator for up to 48 hours. Allow the dough to sit at room temperature for 10-15 minutes before scooping.

Nutrition

Serving: 1Cookie | Calories: 153kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 14mg | Sodium: 59mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 447IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg