I love making these carrot cake cookies when I want all the flavor of classic carrot cake in a simple, handheld treat. They are soft, sweet, and topped with a rich layer of cream cheese frosting.
Each cookie bakes up tender and lightly spiced, with that familiar carrot cake flavor everyone knows and loves. The creamy frosting and crunchy walnuts on top make them feel like something you would pick up at a neighborhood bakery.
They always remind me of the carrot cake slices that showed up on Grandma’s spring dessert table.
What You Need to Know
- These cookies stay soft and tender with a cake like texture
- Let cookies cool completely before frosting
- Perfect make ahead dessert for holidays or gatherings
- Store chilled because of the cream cheese frosting
Ingredients Overview
- Carrot cake mix: A convenient shortcut that keeps the flavor classic and spiced
- Sour cream: Adds moisture and softness
- Eggs and oil: Help create a tender cookie texture
- Cream cheese and butter: Form the rich, creamy frosting
- Powdered sugar: Sweetens and thickens the frosting
- Vanilla extract: Adds warmth and depth
- Walnuts: Provide a classic carrot cake crunch
How to Make Carrot Cake Cookies
Step 1: Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a large bowl, combine the carrot cake mix, sour cream, eggs, and vegetable oil. Stir until fully combined and smooth with no dry pockets remaining.
Step 2: Using a tablespoon or cookie scoop, drop about 2 tablespoons of dough onto the prepared baking sheet, spacing the cookies apart. Bake for 12 minutes, until the cookies are puffed and lightly golden around the edges.
Step 3: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely before frosting.
Step 4: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Slowly add the powdered sugar while mixing on low speed until fully incorporated. Add the vanilla extract and beat again until smooth.
Step 5: Once the cookies are completely cool, spread the cream cheese frosting evenly over the tops. Sprinkle chopped walnuts over each cookie before serving.
Grandma’s Tips
- Always frost cookies after they are fully cooled
- Room temperature cream cheese and butter create the smoothest frosting
Modern Updates
- Use a cookie scoop for evenly sized cookies
- Skip walnuts if you prefer a smoother finish
More Old Fashioned Dessert Recipes
- Chocolate Chip Skillet Cookie
- No Bake Mint Pie
- Old Fashioned Strawberry Jello Pretzel Salad
- 25 Vintage Cookie Recipes Just Like Grandma Made
- Key Lime Pie
- No Bake Oreo Cheesecake
FAQs
Can you make carrot cake cookies ahead of time?
Yes. Bake the cookies in advance and frost them the day you plan to serve. Store them covered in the refrigerator.
Why are my carrot cake cookies dry?
Overbaking can cause dryness. Remove them when they are puffed and lightly golden to keep them soft.
Can carrot cake cookies be frozen?
You can freeze the unfrosted cookies. Frost after thawing for best texture.
How should carrot cake cookies be stored?
Store in an airtight container in the refrigerator for 2 to 3 days due to the cream cheese frosting.
Old Fashioned Carrot Cake Cookies
Ingredients
Method
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- In a large bowl, mix cake mix, sour cream, eggs, and oil until smooth.
- Scoop about 2 tablespoons of dough for each cookie and drop onto the prepared baking sheet, leaving a little space between each one.
- Bake for 12 minutes, until the cookies are puffed up and lightly golden. Remove from the oven and let them sit on the baking sheet for a few minutes.
- Transfer the cookies to a wire rack and let them cool completely before frosting.
- In a large bowl, beat the softened cream cheese and softened butter with a hand mixer until smooth and creamy.
- Slowly add the powdered sugar while mixing on low speed until all the sugar is incorporated. Add the vanilla extract and beat again until the frosting is smooth.
- Once the cookies are completely cooled, spread the frosting over the tops of the cookies.
- Sprinkle chopped walnuts over the frosting, then serve right away or store the cookies in the refrigerator until ready to enjoy.
Notes
- Store in the refrigerator for 2 to 3 days
- Do not frost warm cookies
- Use room temperature cream cheese and butter
- Do not overbake to keep cookies soft
Tried this recipe?
Let us know how it was!
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