I still remember that first December I baked these Carrot Cake Christmas Cookies. My kitchen filled with the scent of cinnamon and nutmeg, and I knew I’d found something truly special. They’re like a warm, spiced hug in cookie form, bringing all the cozy magic of the holidays right to your table. If you’re looking for unique Christmas cookies that feel like a celebration, this is your recipe. It’s my go-to comfort food for good reason.
I love how these cookies bridge the gap between classic cake and a handheld treat, making them a standout in any collection of Christmas cookies recipes. They’re the perfect, simple project for holiday baking, resulting in delightful Christmas sweets that always impress. Whenever I need inspired Christmas dessert ideas, these frosted cookies come to mind as the ultimate easy Christmas treats.
Honestly, whether you’re gifting them or serving them at a party, these holiday cookies Christmas gatherings call for have a way of creating an instant tradition. They let you capture that festive dessert feeling with minimal fuss, so you can spend less time prepping and more time savoring the sweetness of the season with the people you love.
Looking for Carrot Cake Christmas Cookies inspiration? You'll love what we have! Explore more Christmas Cookie recipes or discover our Appetizer Recipes favorites.
Why You’ll Love This Carrot Cake Christmas Cookies
- All the flavor: Enjoy classic carrot cake taste without baking a whole cake.
- Dreamy texture: Soft, pillowy, and moist with a slightly chewy edge.
- Festive showstopper: Rustic look with creamy frosting stands out on any platter.
- Versatile & forgiving: Easily adapt mix-ins to your pantry preferences.
Ingredients & Tools
- 225 g all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 115 g unsalted butter, softened
- 100 g granulated sugar
- 110 g light brown sugar, packed
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 120 g finely grated carrot (from about 2 medium carrots)
- 60 g raisins or dried cranberries
- 50 g chopped walnuts or pecans
- For the Frosting:
- 115 g cream cheese, softened
- 60 g unsalted butter, softened
- 1 tsp pure vanilla extract
- 180 g powdered sugar, sifted
Tools: Mixing bowls, hand or stand mixer, box grater, baking sheets, parchment paper, cooling rack.
Notes: Using room temperature butter and cream cheese is non-negotiable for perfect texture. Grating your own carrots (not pre-shredded) improves moisture and flavor.
Nutrition (per serving)
| Calories: | 210 kcal |
| Protein: | 2 g |
| Fat: | 10 g |
| Carbs: | 29 g |
| Fiber: | 1 g |
Serves: 24 | Prep Time: 25 minutes | Cook Time: 12 minutes | Total Time: 37 minutes
Before You Start: Tips & Ingredient Notes
- Grate your own carrots. Pre-shredded bagged carrots are often too dry and thick. Freshly grated carrots release more moisture and natural sugars, which is the secret to these cookies’ incredible softness and sweet flavor.
- Don’t skip the sifting. Sifting the powdered sugar for the frosting might seem like a tedious extra step, but it’s the key to a perfectly smooth, lump-free frosting that’s a dream to spread or pipe.
- Room temperature is your best friend. I know, I’m repeating myself, but it’s that important. If your butter, egg, and cream cheese aren’t at room temp, your cookie dough might curdle and your frosting will be lumpy. Plan ahead!
- Embrace the “finely grated” instruction. You want your carrot shreds to be small and almost pulp-like. Large shreds can make the cookies a bit wet and can cause them to spread too much or fall apart. The small bits just melt right into the dough.
How to Make Carrot Cake Christmas Cookies
Step 1: First, get your oven preheating to 350°F (175°C) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This isn’t just mixing—you’re aerating the dry ingredients and ensuring the spices and leaveners are evenly distributed, which guarantees every single bite is perfectly spiced and risen.
Step 2: In a larger bowl, use a hand mixer or stand mixer with a paddle attachment to cream the softened butter with both the granulated and brown sugars. You’ll want to beat this for a good 2-3 minutes until it’s light, pale, and fluffy. This step is crucial for creating a tender cookie texture, as it incorporates tiny air bubbles into the fat. Then, beat in the egg and vanilla extract until the mixture is smooth and well-combined.
Step 3: Now, with your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have just disappeared—a few remaining streaks are okay! Overmixing at this stage is the enemy of a soft cookie, as it develops gluten and can make them tough.
Step 4: Switch to a sturdy spatula or wooden spoon for this part. Gently fold in the finely grated carrots, raisins, and chopped walnuts. You’ll notice the dough will be quite soft and moist—that’s exactly what you want! It might even seem a little sticky, but that moisture is what will steam in the oven, creating that beautiful cake-like crumb.
Step 5: Using a cookie scoop or two spoons, portion out rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. They don’t spread a huge amount, but they do need a little room to puff up. You can gently flatten the tops just a tiny bit with your fingers or the back of a spoon if you want a slightly flatter cookie.
Step 6: Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers should still look a little soft and puffy—they will firm up as they cool. This is the trick to a soft cookie! Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before you frost them, or you’ll have a melty, runny mess.
Step 7: While the cookies cool, make the frosting. In a clean bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Beat in the vanilla extract. Gradually add the sifted powdered sugar, mixing on low at first to avoid a sugar cloud, then increasing the speed until the frosting is light and fluffy.
Step 8: Once the cookies are completely cool, it’s time for the best part. Use a knife, an offset spatula, or a piping bag to swirl a generous dollop of cream cheese frosting onto each cookie. A little sprinkle of extra cinnamon or some finely chopped walnuts on top makes them look extra festive.
Storage & Freshness Guide
- Fridge: Store frosted cookies in an airtight container for 4–5 days.
- Freezer: Freeze unfrosted cookie dough balls; bake from frozen, adding 1–2 minutes.
- Reviving: Let refrigerated cookies sit at room temperature for 15 minutes before serving.
Serving Suggestions
Complementary Dishes
- A simple fruit and cheese board — The sharpness of a good cheddar or the creaminess of brie provides a lovely savory contrast that makes the sweet, spiced cookies taste even more decadent.
- A warm bowl of apple cinnamon oatmeal — Crumble a cookie on top for a special holiday breakfast. The warm, soft oatmeal and the spiced cookie crumble is a match made in heaven.
- A crisp winter salad with a citrus vinaigrette — The bright, acidic notes from a salad with oranges and pomegranate seeds cleanse the palate beautifully after the rich, creamy frosting.
Drinks
- Hot spiced chai tea — The cardamom, cloves, and ginger in chai echo the warm spices in the cookie, creating a deeply cozy and aromatic experience.
- A glass of cold milk — It’s a classic for a reason. The cold, creamy milk is the perfect partner to cut through the sweetness and refresh your palate between bites.
- Eggnog latte — For the ultimate holiday indulgence, the rich, custardy flavors of eggnog complement the carrot cake spices and creamy frosting perfectly.
Something Sweet
- Mini gingerbread men — The bold, spicy kick of gingerbread creates a fantastic flavor dynamic next to the more mellow, earthy spice of the carrot cake cookie.
- A small scoop of vanilla bean ice cream — Sandwich a scoop between two unfrosted cookies for an incredible ice cream sandwich. The cold ice cream with the soft, spiced cookie is pure magic.
- Dark chocolate-dipped orange segments — The intense, bitter dark chocolate and bright citrus provide a sophisticated and refreshing counterpoint to the sweet, spiced cookie.
Top Mistakes to Avoid
- Mistake: Using cold ingredients. This is the number one reason for dense cookies and lumpy frosting. Cold butter and cream cheese won’t emulsify properly with the sugar, leading to a greasy, flat cookie and a frosting that will never be smooth.
- Mistake: Overmixing the dough after adding the flour. Once the flour hits the wet ingredients, gluten starts to form. Mix just until combined. I’ve messed this up before too, and it results in a tough, less tender cookie instead of that lovely cakey texture we’re after.
- Mistake: Overbaking the cookies. They continue to cook on the hot baking sheet after you take them out of the oven. If you wait for them to look “done” in the center, they’ll be dry and crisp once cooled. You want those centers to look a little underdone.
- Mistake: Frosting warm cookies. The heat will instantly melt the butter and cream cheese in the frosting, causing it to slide right off and become a thin, glazy mess. Patience is a virtue here!
Expert Tips
- Tip: Toast your nuts. Before you chop them, spread the walnuts or pecans on a baking sheet and toast them at 350°F for 5-7 minutes. Let them cool completely. This deepens their flavor immensely, adding a rich, nutty complexity that takes the cookies to another level.
- Tip: Chill the dough if it’s too sticky. If your kitchen is warm and the dough feels unmanageable, pop it in the fridge for 20-30 minutes. This will firm up the butter, making it easier to scoop and helping the cookies hold their shape better in the oven.
- Tip: Use a cookie scoop for uniformity. Not only is it faster, but it ensures all your cookies are the same size, which means they will bake evenly. No more half-burnt, half-underdone batches!
- Tip: Add a pinch of salt to the frosting. Just a tiny pinch (about 1/8 tsp) of fine sea salt stirred into your cream cheese frosting will make the flavors pop and balance the sweetness beautifully. It’s a simple pro-move with a huge payoff.
FAQs
Can I make the dough ahead of time?
Absolutely! You can cover the bowl of cookie dough tightly with plastic wrap and refrigerate it for up to 2 days. The flavor actually deepens as the carrots meld with the spices. Just let it sit at room temperature for 15-20 minutes before scooping if it’s too firm. You can also scoop the dough into balls and freeze them on a baking sheet before transferring to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
Can I make these cookies without nuts?
Of course! The cookies will be just as delicious. If you’re omitting the nuts, you don’t need to replace them with anything, but you could add an extra tablespoon or two of raisins or dried cranberries if you like. The texture will be slightly softer and more uniform throughout, which is still wonderful.
Why are my cookies flat and spread out too much?
This usually points to two things: your butter was too warm when you creamed it, or your baking soda/powder might be old and lost its potency. Ensure your butter is softened but still cool to the touch, and check the expiration dates on your leaveners. Chilling the dough for a bit can also help combat excessive spreading.
How should I store these frosted cookies?
Because of the cream cheese frosting, these cookies must be stored in an airtight container in the refrigerator. They will keep beautifully for up to 4-5 days. The cookies themselves might soften a little more in the fridge, which just enhances their cakey quality. Let them come to room temperature for about 15 minutes before serving for the best flavor and texture.
Can I use pre-made cream cheese frosting?
You can, in a pinch, but honestly, the homemade version is so superior in flavor and texture that it’s worth the extra five minutes. Store-bought frostings are often much sweeter and have a different, sometimes slightly artificial, flavor profile that can overpower the delicate spices in the cookie. The tanginess of a homemade cream cheese frosting is what truly makes these special.
Carrot Cake Christmas Cookies With Cream Cheese Frosting
Whip up a batch of Carrot Cake Christmas Cookies, the perfect easy Christmas treat. This cozy carrot cake cookie recipe brings all the spiced, comforting flavor of the holidays to your dessert table.
Ingredients
For the cookie dough:
-
225 g all-purpose flour
-
1 tsp baking powder
-
1/2 tsp baking soda
-
1/2 tsp salt
-
2 tsp ground cinnamon
-
1/4 tsp ground nutmeg
-
115 g unsalted butter (softened)
-
100 g granulated sugar
-
110 g light brown sugar (packed)
-
1 large egg (at room temperature)
-
1 tsp pure vanilla extract
-
120 g finely grated carrot (from about 2 medium carrots)
-
60 g raisins or dried cranberries
-
50 g chopped walnuts or pecans
For the Frosting:
-
115 g cream cheese (softened)
-
60 g unsalted butter (softened)
-
1 tsp pure vanilla extract
-
180 g powdered sugar (sifted)
Instructions
-
First, get your oven preheating to 350°F (175°C) and line your baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This isn't just mixing—you're aerating the dry ingredients and ensuring the spices and leaveners are evenly distributed, which guarantees every single bite is perfectly spiced and risen.01
-
In a larger bowl, use a hand mixer or stand mixer with a paddle attachment to cream the softened butter with both the granulated and brown sugars. You'll want to beat this for a good 2-3 minutes until it's light, pale, and fluffy. This step is crucial for creating a tender cookie texture, as it incorporates tiny air bubbles into the fat. Then, beat in the egg and vanilla extract until the mixture is smooth and well-combined.02
-
Now, with your mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix only until the flour streaks have just disappeared—a few remaining streaks are okay! Overmixing at this stage is the enemy of a soft cookie, as it develops gluten and can make them tough.03
-
Switch to a sturdy spatula or wooden spoon for this part. Gently fold in the finely grated carrots, raisins, and chopped walnuts. You'll notice the dough will be quite soft and moist—that's exactly what you want! It might even seem a little sticky, but that moisture is what will steam in the oven, creating that beautiful cake-like crumb.04
-
Using a cookie scoop or two spoons, portion out rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. They don't spread a huge amount, but they do need a little room to puff up. You can gently flatten the tops just a tiny bit with your fingers or the back of a spoon if you want a slightly flatter cookie.05
-
Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers should still look a little soft and puffy—they will firm up as they cool. This is the trick to a soft cookie! Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before you frost them, or you'll have a melty, runny mess.06
-
While the cookies cool, make the frosting. In a clean bowl, beat the softened cream cheese and butter together until completely smooth and lump-free. Beat in the vanilla extract. Gradually add the sifted powdered sugar, mixing on low at first to avoid a sugar cloud, then increasing the speed until the frosting is light and fluffy.07
-
Once the cookies are completely cool, it's time for the best part. Use a knife, an offset spatula, or a piping bag to swirl a generous dollop of cream cheese frosting onto each cookie. A little sprinkle of extra cinnamon or some finely chopped walnuts on top makes them look extra festive.08
Not what you're looking for?
