Carrot Cake Snickerdoodles are better than a slice of carrot cake. Soft, chewy with the classic flavors of carrot cake in a bite-sized cinnamon-sugar treat.
These Carrot Cake Snickerdoodles are an easy, delicious treat that is great for sharing! They’re super simple to bake, especially on a cold wintery day during the holiday season. These are a beautiful, cinnamony treat to give as a gift!
These cookies are not only gorgeous but delicious. I took one bite and was instantly in love. Now if you know me and carrot cake, I kind of have an obsession. Especially this year when I am making carrot cake in many different ways from German Chocolate Carrot Cake to my new favorite Carrot Cake with Maple Brown Sugar Buttercream and Candied Pecans.
But these cookies literally take the cake. I told my mom to forget carrot cake for Easter I am making these gems. And I will. Easier, takes way less time to bake and well it is more of a bite-sized treat, which actually means I ate more. But I felt less guilty.
Snickerdoodles are the best because a little cinnamon and sugar added to anything makes it even more delicious and these carrot cake cookies got a little touch up. Try these Carrot Cake Snickerdoodles for Easter or as an afternoon Spring treat, you will love them.
Enjoy everyone. XOXO San
How do you make Carrot Cake Snickerdoodles?
-
Preheat oven to 325 degrees.
-
In a small mixing bowl mix together flour, baking powder, baking soda, salt, and spices. Set aside.
-
In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add in flour mixture and continue to mix until blended. Stir in carrots.
-
In a small shallow bowl, mix together cinnamon and sugar for the coating.
-
Scoop dough into balls with a tablespoon or small cookie dough scoop. Roll in the cinnamon-sugar mixture.
-
Place 2 inches apart on an ungreased baking sheet, I do 12 per sheet.
-
Place in oven and bake at 325° for 13-15 minutes or until edges are lightly browned and cookies are set. Leave to cool on pan for a few minutes before removing to wire racks.
Can you freeze snickerdoodles?
Unbaked cookie dough can be stored in an airtight freezer bag.
Form logs or pre-proportioned cookies.
Wrap the dough in a layer of wax or parchment paper, tucking in the ends to keep it fully covered.
Put them in a freezer bag and remove as much air as possible before sealing it; place it in the back of your freezer.
To use the dough, thaw it in the refrigerator overnight before baking.
If you’re using a log of dough, slice your cookies to size and then roll them in the cinnamon-sugar mixture before baking.
Use the dough within five months of freezing.
Pre-baked cookies can also be stored in an airtight freezer bag, this will extend the life of the cookies to about one to two months.
If you love Snickerdoodles then be sure to check out some of my favorite ways to make Snickerdoodles: Peanut Butter Snickerdoodles, White Chocolate Caramel Snickerdoodle Cookies & Snickerdoodle Cookie Dough Bites.
Don’t forget to pin this later to your favorite Pinterest board.
Carrot Cake Snickerdoodles
Ingredients
- 6 tablespoons butter softened
- 3/4 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1 pinch cloves
- 1 cup grated carrots
Cinnamon & Sugar Coating
- 3 tablespoons sugar
- 1 1/2 teaspoons cinnamon
Instructions
- Preheat oven to 325 degrees.
- In a small mixing bowl mix together flour, baking powder, baking soda, salt, and spices. Set aside.
- In a large mixing bowl or stand mixer, cream butter and sugar until light and fluffy. Stir in egg and vanilla. Gradually add in flour mixture and continue to mix until blended. Stir in carrots.
- In a small shallow bowl, mix together cinnamon and sugar for the coating.
- Scoop dough into balls with a tablespoon or small cookie dough scoop. Roll in the cinnamon-sugar mixture.
- Place 2 inches apart on an ungreased baking sheet, I do 12 per sheet.
- Place in oven and bake at 325° for 13-15 minutes or until edges are lightly browned and cookies are set. Leave to cool on pan for a few minutes before removing to wire racks.
Nutrition
Save
What a great way to jazz up snickerdoodles!
Directions doesn’t mention ginger, cloves or nutmeg. Small scoop only makes 12 cookies.
Sorry about that, I just updated the instructions to include the rest of the spices. I’m not sure why it would only make 12, that’s so weird! We usually get anywhere from 20-26 with this recipe but always around 24 with a tablespoon or walnut size scoop. Thanks for letting us know!
Thanks for this recipe! I love the addition of carrots to the classic snickerdoodle cookies!
Can you please add the directions for “Scoop rounded tablespoonfuls, roll in cinnamon-sugar coating.” to the recipe at the bottom of the page so no misses it! 😀
Thank you for pointing that out! I have corrected it in the recipe card and the post. I’m so glad you liked them!