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 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 stir together flour, baking powder, baking soda, salt and cinnamon, 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 the flour mixture to butter and sugar and mix until blended.
Stir in 1 cup grated carrots.
Scoop rounded tablespoonfuls, roll in cinnamon sugar coating.
Place on an ungreased baking sheet, 2 inches apart
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.
My favorite kitchen tools used to make these Carrot Cake Snickerdoodles:
SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. Start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!
KITCHENAID MIXER: I love my KitchenAid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchen Aid to reduce prep time. I have two that I couldn’t live without.
HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of, ingredients. I love that you can have so many color options now, I love personally love teal
MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of the durability.
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
- 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
- Preheat oven to 325 degrees.
- In a small mixing bowl stir together flour, baking powder, baking soda, salt, and cinnamon. 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 to butter and sugar and mix until blended. Stir in carrots.
- Drop by rounded tablespoonfuls, I used my cookie dough scooper. Make sure to place them 2 inches apart on ungreased baking sheet, about 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.