Carrot Cake Cookies (Crumbl Copycat)
Take your springtime carrot cake to-go with these giant Crumbl copycat cookies topped with cinnamon cream cheese icing
Ingredients
Carrot Cake Cookies
- 1 cup unsalted butter 2 sticks, softened
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 1 cup shredded carrot
- ½ cup shredded coconut unsweetened
- 2 egg yolks
- ½ cup milk or cream
- 1 tsp vanilla extract
- 3½ cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
Cinnamon Cream Cheese Buttercream
- ½ cup unsalted butter 1 stick softened
- 6 oz cream cheese softened
- 2 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- 32 oz powdered sugar
- 1 tbsp milk to thin, as needed
- ¼ cup crushed walnuts or pecans to garnish
Instructions
Carrot Cake Cookies
- Preheat the oven to 350°
- In a large bowl using a hand mixer or stand mixer, beat together butter and both sugars until smooth.
- Add in shredded carrots, coconut vanilla extract, egg yolks, and milk/cream. Mix to combine.
- In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- With the mixer on low, slowly add flour mixture about 1 cup at a time to the butter mixture. Continue beating until combined.
- Using a large cookie scoop or ice cream scoop, form 16 large balls, slightly larger than a golf ball, and place about 2 inches apart on a baking sheet (or two) lined with parchment paper.
- Press each ball flat, slightly smaller than an inch tall, and bake for 12-14 minutes. Remove from oven and place on a cooling rack to cool completely, about 30 minutes.
Cinnamon Cream Cheese Buttercream
- While the cookies bake and cool, take a large bowl and beat together butter and cream cheese.
- Add in cinnamon, extract, and salt. Slowly, with the mixer on low, pour in the powdered sugar 1 cup at a time until fully combined. If too thick, add 1 tbsp of milk at a time until the desired consistency is reached.
- Fill a piping bag or gallon ziplock bag with the frosting, cut a medium hole at the tip, and pipe a spiral onto each cookie, starting at the center and working your way outwards.
- Sprinkle each cookie with crushed walnuts or pecans, if desired, and serve.
- Store in an airtight container in the fridge for up to one week.