Ingredients
Cookie Dough
- ½ cup butter (softened)
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- 1½ cups rolled oats
- 1½ cups finely shredded carrots
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger (add more if you like)
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup finely chopped walnuts (optional)
Pineapple Glaze
- ½ cup powdered sugar
- 1 tablespoon pineapple juice
Instructions
- Prep. Preheat the oven to 375˚F (190˚C) and lightly grease a cookie sheet with cooking spray to ensure the cookies do not stick during baking. Set aside.
- Cream the butter and sugar. In your electric mixer's bowl, combine the softened butter and light brown sugar; mix on medium speed until the mixture is light and fluffy. Then, beat in the eggs one at a time along with the pure vanilla extract to create a smooth base.
- Combine. Using a wooden spoon, gently stir together the flour, baking soda, rolled oats, finely shredded carrots, ground cinnamon, ground ginger, ground nutmeg, salt, and chopped walnuts into the butter mixture. Mix until just combined to avoid overworking the dough and ensure tender cookies.
- Bake. Drop rounded tablespoonfuls of dough about 2 inches apart onto the prepared cookie sheets. Bake the carrot cake cookies in the preheated oven for 10 to 11 minutes, or until the cookies are set and lightly golden around the edges.
- Cool. Remove the cookies from the oven and transfer them carefully to a cooling rack to cool completely, which helps the glaze adhere better.
- Make the glaze. Meanwhile, in a small mixing bowl, whisk together the powdered sugar and pineapple juice until smooth and thoroughly incorporated to make a sweet and tangy glaze.
- Finish and serve. Drizzle the pineapple glaze over the cooled cookies evenly. Let the glaze set slightly before serving to enjoy a perfect balance of moist carrot cake flavors and a refreshing pineapple finish.
Notes
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Adjust the spices to your preference by increasing ginger or cinnamon for more warmth.
- Ensure the carrots are finely shredded to blend well without large chunks.
- Make sure cookies are fully cooled before glazing to prevent the glaze from melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
