Carrot Apple Spice Cookies Recipe

Name: Carrot Apple Spice Cookies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: Serves 1 or more
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1 cup (2 sticks) unsalted butter; 1 cup granulated sugar; 3/4 cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup grated carrots; 1 cup shredded apple; 1/2 cup dried cranberries; 1/2 cup chopped pecans

These delightful cookies, born from a happy baking accident, are a delicious cross between a cookie and a scone! Shreds of apple replace some of the carrots for a unique twist, resulting in a soft, cake-like texture and an irresistible warm spice aroma that will fill your kitchen. Perfect for a cozy afternoon treat or a holiday gathering, these cookies are sure to become a new family favorite.

Prep Time 20 mins

Cook Time 35 mins

Calories 174.8 kcal

Protein 3g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Carrot Apple Spice Cookies

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
3/4 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup grated carrots
1 cup shredded apple
1/2 cup dried cranberries
1/2 cup chopped pecans

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How to Make Carrot Apple Spice Cookies

Preheat oven to 375°F (190°C). Position oven racks in the upper-middle and lower-middle positions.
Line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter with 1 cup granulated sugar and 3/4 cup packed brown sugar using a stand or hand mixer until light and fluffy (about 2 minutes).
Beat in 1 large egg and 1 teaspoon vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Gently fold in 1 cup grated carrots, 1 cup shredded apple, 1/2 cup dried cranberries, and 1/2 cup chopped pecans.
Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
Gently flatten the tops of the cookies slightly with your fingers.
Bake for 16-18 minutes, rotating the baking sheets halfway through, until the edges are lightly golden brown.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature.