Carrot Cookies
Craving a delightful and wholesome treat? Search no more than the humble carrot cookie. These unassuming delights pack a nutritional punch, boasting the natural sweetness of carrots and a slew of health benefits.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- medium bowl
- Large Bowl
- Whisk
- Spoon or spatula
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually fold in the dry ingredients until just combined, then stir in the grated carrots.
- Scoop rounded tablespoons of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use fresh, high-quality carrots and be careful not to overmix the dough to maintain a soft and tender cookie texture. These carrot cookies can be stored in an airtight container for up to 5 days, making them a great make-ahead treat.