Carrot Cake Cookies with Cream Cheese Drizzle
These Carrot Cake Cookies with Cream Cheese Drizzle are an oat drop cookie with shredded carrots, cinnamon, raisins and white chocolate chips. They’re moist, a little bit chewy, spicy and a real treat with the addition of the cream cheese drizzle.
Servings 48
Ingredients
Carrot Cake Cookies:
- 1/2 cup butter
- 1 cup granulated sugar
- 2 tbsp brown sugar
- 1 large egg
- 1 1/2 cups shredded carrot
- 1/3 cup milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 2 cups rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 3/4 cup raisins
- 1/2 cup white chocolate chips optional
Cream Cheese Drizzle:
- 1/2 cup cream cheese at room temperature
- 1/2 cup icing sugar powdered sugar
- 1 tbsp cream
Instructions
Carrot Cake Cookies:
- Preheat your oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- In a mixer, cream together the butter and sugars. I just use the paddle attachment to do this.
- Then add the egg and mix.
- Then add the vanilla.
- Stir in the shredded carrot and milk. You will need to scrape the sides of the bowl often.
- In a separate bowl, whisk together the flour, oats, baking powder, salt and cinnamon.
- Add the dry ingredients to the wet ingredients and combine.
- Stir in the raisins.
- Drop the cookie dough by the tablespoon onto the prepared baking sheet.
- Bake for about 10 minutes.
- Let cool completely on a wire rack, then drizzle with the cream cheese drizzle.
Cream Cheese Drizzle:
- Cream together the cream cheese, icing sugar and cream, until smooth.
- To drizzle the icing, I like to put the icing into a ziplock bag, cut off a tiny corner of the bag, and pipe on the icing.
- Enjoy!