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Carrot Cake Shortbread Cookies Recipe

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4.4 from 142 reviews

Delightfully buttery and tender carrot cake shortbread cookies infused with warm cinnamon and studded with crunchy walnuts and fresh grated carrots. These cookies are easy to make, chilled for the perfect texture, and optionally topped with a smooth white chocolate drizzle for an elegant touch. Perfect as a sweet snack or a festive treat.

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

Optional White Chocolate Drizzle

  • 2 oz. white chocolate, chopped

Instructions

  1. Cream Butter and Sugar: Using a stand mixer or hand mixer on medium speed, beat the softened butter and confectioners’ sugar until light and fluffy, which takes about 2 minutes.
  2. Add Vanilla and Dry Ingredients: Mix in the vanilla extract until incorporated. Gradually add the flour and ground cinnamon, mixing on low speed until just combined. Then fold in the finely chopped walnuts and grated carrots until evenly distributed.
  3. Develop Dough Texture: Increase mixer speed to high and beat the dough for 2 minutes until it turns breadcrumb-like and less dry, improving the texture for rolling.
  4. Chill Dough: Form the dough into a ball using your hands, then flatten it into a disc shape. Wrap tightly with plastic cling wrap and refrigerate for at least 2 hours or up to overnight to firm up and meld flavors.
  5. Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two half sheet baking pans with a silicone baking mat or parchment paper. If the dough was chilled overnight, let it sit at room temperature for 10-20 minutes to soften slightly for easier rolling.
  6. Roll and Cut Cookies: Lightly dust a clean surface with flour. Roll out the dough to 1/4-inch thickness using a rolling pin. Cut out cookies using your preferred cookie cutter. Re-roll scraps to use all dough.
  7. Chill Cookies Before Baking: Arrange the cut cookies about half an inch apart on the lined baking sheets. Place them in the refrigerator for 10 minutes to chill while the oven finishes preheating; this helps maintain cookie shape.
  8. Bake Cookies: Bake for 12-14 minutes, until the edges turn light brown. For softer cookies, bake 10-12 minutes. After baking, cool cookies on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Optional White Chocolate Drizzle Preparation: Fill a saucepan with 2 inches of water and bring to a low simmer over medium-low heat. Reduce heat to low and set a medium heatproof bowl over the pot’s mouth without touching the water. Add chopped white chocolate and stir constantly until melted and smooth.
  10. Drizzle and Set Chocolate: Once cookies are completely cooled, use a small spoon to drizzle melted white chocolate over the cookies. Allow the chocolate to set before stacking or storing the cookies.

Notes

  • Be sure not to over-cream the butter and sugar or the texture may become too soft.
  • Chilling the dough and cookies before baking helps maintain their shape and produces a tender texture.
  • Let the cookies cool completely before drizzling with chocolate to prevent melting.
  • Use parchment paper or silicone mats to prevent sticking and for easy cleanup.
  • Walnuts can be substituted with pecans or omitted for nut-free version.
  • If you don’t have a cookie cutter, you can slice the rolled dough into squares or rectangles.

Keywords: Carrot cake cookies, shortbread cookies, cinnamon cookies, walnut cookies, white chocolate drizzle, easy baking, carrot dessert

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