Carrot Cake Shortbread Cookies Recipe
Delightfully buttery and tender carrot cake shortbread cookies with a hint of cinnamon, crunchy walnuts, and freshly grated carrots. These cookies are perfect for an afternoon snack or a special treat, and can be optionally drizzled with smooth white chocolate for an elegant finish.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 2 hours 34 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- 2 inches of water (for double boiler)
Instructions
- Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, beat the softened butter and confectioners’ sugar together until the mixture is light and fluffy, about 2 minutes.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract until incorporated. Gradually add the all-purpose flour and ground cinnamon, beating on low speed until just combined. Then fold in the finely chopped walnuts and grated carrots until evenly distributed in the dough. Increase the mixer speed to high and beat for 2 minutes to make the dough breadcrumb-like and less dry.
- Chill the Dough: Form the dough into a ball with your hands and flatten it into a disc. Wrap it tightly in plastic cling wrap and refrigerate for at least 2 hours or up to overnight to firm up.
- Prepare Baking Pans and Preheat Oven: Preheat your oven to 350°F (175°C). Line two half-sheet baking pans with silicone baking mats or parchment paper. If using dough chilled overnight, let it sit at room temperature for 10-20 minutes before rolling to soften slightly.
- Roll Out and Cut Cookies: Lightly flour a clean surface and roll the dough out to 1/4-inch thickness. Use a cookie cutter to cut shapes from the dough. Gather scraps, re-roll, and cut more cookies.
- Chill Cut Cookies: Place the cut cookies about half an inch apart on the prepared baking sheets. Refrigerate them for another 10 minutes while the oven finishes preheating to help maintain shape during baking.
- Bake the Cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are lightly browned. For a softer texture, bake for 10-12 minutes. After baking, let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely to room temperature.
- Prepare White Chocolate Drizzle (Optional): Fill a saucepan with 2 inches of water and bring to a low simmer over medium-low heat. Reduce heat to low and place a medium heatproof bowl on top of the saucepan, ensuring the bottom of the bowl does not touch the water. Add chopped white chocolate and stir constantly until fully melted and smooth, which takes a few minutes.
- Drizzle Cookies: Once the cookies are completely cooled, use a small spoon to drizzle the melted white chocolate evenly over the cookies. Let the chocolate set before stacking and storing to avoid smudging.
- Serve and Enjoy: Enjoy these flavorful carrot cake shortbread cookies as a comforting treat or share them with friends and family.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- Grated carrots should be finely shredded to incorporate well into the dough.
- Do not skip chilling the dough as it helps maintain the cookie shape and enhances texture.
- You can substitute walnuts with pecans or almonds if preferred.
- The white chocolate drizzle is optional but adds a nice sweetness and decoration.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, reduce baking time slightly and avoid over-baking.
Keywords: carrot cake cookies, shortbread cookies, cinnamon cookies, walnut cookies, white chocolate drizzle, homemade cookies, baking
