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Carrot Cake Shortbread Cookies Recipe

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4.1 from 56 reviews

  • Author: Amina
  • Total Time: 2 hours 39 minutes
  • Yield: 36 cookies

Description

These Carrot Cake Shortbread Cookies combine the tender, buttery texture of shortbread with warm cinnamon, crunchy walnuts, and grated carrots. Finished with an optional drizzle of smooth white chocolate, these cookies are a delightful treat that captures the essence of carrot cake in a perfectly bite-sized form. Ideal for holiday gatherings, afternoon tea, or whenever you’re craving a sweet, spiced cookie.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened to room temperature
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 + 1/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/3 cup walnuts, finely chopped
  • 1/3 cup carrots, grated

White Chocolate Drizzle (Optional)

  • 2 oz. white chocolate, chopped

Instructions

  1. Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, cream together the softened butter and confectioners’ sugar until the mixture is light and fluffy, approximately 2 minutes.
  2. Add Vanilla and Dry Ingredients: Beat in the vanilla extract until incorporated. Gradually add the all-purpose flour and ground cinnamon while mixing on low speed until combined.
  3. Incorporate Walnuts and Carrots: Add the finely chopped walnuts and grated carrots to the dough and mix until evenly distributed. Increase the mixer speed to high and beat for 2 minutes until the dough has a more breadcrumb-like texture and feels less dry.
  4. Chill the Dough: Form the dough into a ball with your hands, then flatten it into a disc. Wrap tightly with plastic cling wrap and refrigerate for 2 hours or up to overnight to firm up.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line two half-sheet baking pans with silicone baking mats or parchment paper. If the dough has been refrigerated overnight, let it soften at room temperature for 10-20 minutes before rolling.
  6. Roll and Cut the Dough: Lightly flour a clean surface and roll out the chilled dough to a 1/4-inch thickness. Use a cookie cutter to cut out shapes, re-rolling scraps as needed.
  7. Chill Cut Cookies: Arrange the cookies on the prepared baking sheets about half an inch apart. Return them to the refrigerator for 10 minutes to chill while the oven heats.
  8. Bake the Cookies: Bake for 12 to 14 minutes until the edges are lightly browned, or 10 to 12 minutes for a softer texture. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare White Chocolate Drizzle: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Place a heatproof bowl on top of the pot, ensuring it does not touch the water. Add the chopped white chocolate to the bowl and stir constantly as it melts until smooth.
  10. Drizzle the Cookies: Once cooled, use a spoon to drizzle the melted white chocolate over the cookies. Allow the chocolate to set fully before stacking and storing.

Notes

  • For best results, do not skip chilling the dough as it helps maintain the cookie shape during baking.
  • Use fresh grated carrots to add moisture and subtle sweetness.
  • Walnuts can be substituted with pecans if preferred.
  • The white chocolate drizzle is optional but adds a lovely touch of sweetness and visual appeal.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer preservation.
  • Prep Time: 25 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/carrot-cake-shortbread-cookies-recipe/