Description
These Carrot Cake Snickerdoodles combine the classic chewy texture of snickerdoodles with the warm spices and moistness of carrot cake. Rolled in sugar and bursting with fragrant cinnamon and ginger, these cookies are a delightful twist perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup grated carrots
Coating
- 1/4 cup sugar (for rolling)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, and salt until evenly combined to distribute the leavening agents and spices.
- Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar using a hand mixer or whisk until the mixture is smooth, fluffy, and pale in color, which helps incorporate air into the dough for a lighter texture.
- Add Egg and Carrots: Beat in the large egg until fully incorporated, then stir in the grated carrots to add moisture and a subtle sweetness that mimics carrot cake flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough, which can make the cookies tough.
- Form Dough Balls: Roll the dough into 1-inch balls, ensuring uniform size for even baking.
- Coat with Sugar: Roll each dough ball in the 1/4 cup sugar to create a crisp, sweet coating that enhances the cookie’s texture and flavor.
- Arrange on Baking Sheet: Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 8-10 minutes, or until they turn golden around the edges indicating that they are perfectly cooked and chewy on the inside.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up before transferring them to a wire rack to cool completely, preventing them from breaking.
Notes
- Ensure the butter is properly softened for best creaming results.
- Grate the carrots finely to blend seamlessly into the dough for a moist texture.
- If you prefer a more spiced flavor, feel free to increase the cinnamon or ginger slightly.
- Store cookies in an airtight container at room temperature for up to 4 days.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking blend.
