Carrot Cake Cookies

These oatmeal Carrot Cake Cookies with cream cheese frosting are soft and chewy with hearty oats, sweet carrots, and warm spices.

Prep Time 30

Cook Time 12

Total Time 42

Yields cookies

FOR THE COOKIES: Preheat oven to 350 degrees Fahrenheit. Line half sheet pans with silicone baking mats or parchment paper. Set aside.
In a medium bowl, stir together the flour, oats, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a separate large bowl, cream the butter and both sugars together with an electric hand mixer. Add the eggs and vanilla. Mix until incorporated. Scrape bowl. Then stir in the shredded carrots.
Add the dry ingredients and stir until just incorporated.
Scoop cookie dough balls (with a #30 scoop; about 2 Tbsp) onto parchment or silicone lined baking sheets 2-3 inches apart. (No more than 8 cookies per tray.) Roll cookies with hands to tuck any loose shreds of carrots into the dough.
Bake at 350˚F for 11-13 minutes until the edges are golden brown and the tops are just slightly underdone in the center. Allow cookies to cool 10 min on the tray, then transfer to a wire rack to cool completely.
FOR THE FROSTING: Place the cream cheese in a mixing bowl. Beat until smooth with an electric hand mixer. Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and well blended. Add powdered sugar and vanilla all at once. Mix until combined and smooth.
Place cream cheese frosting in a pastry bag fitted with a Wilton #1A round tip. Pipe a thin layer of frosting into a swirl on top of each cookie starting from the edges and working your way towards the middle. Top with colorful sprinkles, if desired. Enjoy immediately.

Do not leave cookies out at room temperature for more than 2 hours.
STORAGE: Store cookies in an airtight container or on a plate covered tightly with plastic wrap. Keep refrigerated for up to 5 days. Remove cookies from the fridge 15-20 minutes before consuming, if desired. Or enjoy cold.
TO FREEZE: Place cookies onto a baking sheet in a single layer and freeze until frosting is frozen solid (about 1-2 hours). Once firm, transfer cookies to a freezer-safe container with parchment paper separating any layers and freeze for up to 3 months. Thaw in fridge overnight before enjoying.