Spiced Crumbl Carrot Cake Cookies Copycat Recipe
This Spiced Crumbl Carrot Cake Cookies copycat recipe replicates the beloved soft and moist carrot cake cookies topped with creamy, smooth cream cheese frosting and crunchy pecans. Bursting with warm spices like cinnamon, allspice, ginger, and cloves, these cookies blend shredded carrots into a buttery, flavorful dough perfect for any carrot cake lover. The recipe includes tips for making, frosting, storing, and freezing these delightful treats for indulgent snacking or catering needs.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 8 large cookies or 16 smaller cookies for catering 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Dough Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 tablespoons heavy cream
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup freshly shredded carrots (about 2 medium carrots)
Cream Cheese Frosting Ingredients
- 4 ounces full fat cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- 1/4 cup pecans, chopped (for topping)
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, heavy cream, and vanilla extract until the dough is smooth and uniform in texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and cloves, ensuring the spices are evenly distributed.
- Mix Dry Ingredients into Wet: Gradually add the dry flour mixture to the wet ingredients and mix gently just until the flour is fully incorporated, being careful not to overmix to maintain cookie tenderness.
- Add Shredded Carrots: Fold in the freshly shredded carrots evenly throughout the cookie dough to provide moisture and texture.
- Scoop and Shape Cookies: Using a cookie scoop or spoon, portion the dough onto a baking sheet lined with parchment paper, spacing the cookies evenly. Gently flatten each cookie mound to about 1/2 inch thick for even baking.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 minutes until they are set around the edges but still soft in the center.
- Cool the Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet before applying frosting.
- Prepare the Cream Cheese Frosting: In a clean bowl, beat together the softened cream cheese and unsalted butter until creamy. Add vanilla extract and powdered sugar, then continue beating until the frosting is smooth and spreadable.
- Frost the Cookies: Using a piping bag fitted with a round tip or a spatula, apply the cream cheese frosting evenly atop each cooled cookie.
- Decorate: Sprinkle chopped pecans over the frosted cookies to add a crunchy texture and visual appeal.
Notes
- Store cookies in an airtight container in the refrigerator for up to 7 days. Bring to room temperature before serving for best flavor.
- Freeze cookies by first flash freezing in a single layer for 1 hour, then stack with parchment paper between each cookie in an airtight container. Thaw overnight in the fridge and bring back to room temperature before eating.
- For catering-size cookies, make 16 smaller cookies and reduce baking time to 9 minutes at 350°F (175°C).
- Use full fat cream cheese and butter to achieve the best frosting texture and flavor.
- Do not overmix the dough once the flour is added to prevent tough cookies.
Keywords: carrot cake cookies, Crumbl copycat, cream cheese frosting, spiced cookies, carrot dessert cookies, soft carrot cookies
