Go Back
+ servings
Print

Carrot Cake Snickerdoodles

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 minutes
Cook Time 13 minutes
Total Time 23 minutes
Servings 30 cookies
Calories 58kcal
Author Sandra

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°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.

Nutrition

Serving: 1g | Calories: 58kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 791IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg