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.
Prep Time 10 minutesminutes
Cook Time 13 minutesminutes
Total Time 23 minutesminutes
Servings 30cookies
Calories 58kcal
Author Sandra
Ingredients
6tablespoonsbuttersoftened
3/4cuppacked brown sugar
1egg
1/2teaspoonvanilla extract
1-1/2cupsall-purpose flour
1teaspoonbaking powder
1/4teaspoonbaking soda
1/4teaspoonsalt
1/4teaspooncinnamon
1/8teaspoonground ginger
1/8teaspoonnutmeg
1pinchcloves
1cupgrated carrots
Cinnamon & Sugar Coating
3tablespoonssugar
1 1/2teaspoonscinnamon
Instructions
Preheat oven to 325°F. Line 2 baking sheets with parchment paper.
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 15 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.