These carrot cake oatmeal cookies with cream cheese glaze are easy to make, chewy, and delicious! They're the best spring cookies and Easter dessert to share with your loved ones!
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I love making these carrot oatmeal cookies for Easter! They're a fun spin on more traditional oatmeal cookies with strings of bright orange from the carrots in them and a tasty cream cheese glaze on top.
Why you'll love this recipe
- Easy: This recipe uses basic ingredients and simple steps for the most delicious cookies!
- Festive: The perfect Easter cookie for sharing at your family occasions!
- Sweet: There are a lot of "healthy" versions of carrot cake oatmeal cookies on the internet, but this isn't that! In my opinion, cookies aren't supposed to be healthy; they're supposed to be a sweet treat!! I made this recipe similar to how I normally make my oatmeal cookies, which are sweet, delicious, and perfect for dessert time!
Recipe Ingredients
- Flour
- Ground Cinnamon
- Ground Nutmeg
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla Extract
- Carrots - when shredding the carrots, use the common/larger side of the grater, not the smaller hole side.
- Quick Oats
- Cream Cheese
- Milk
- Powdered/Icing Sugar
See the recipe card below for the exact ingredient measurements.
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Alternative Ingredients
- Nuts: Some chopped walnuts or pecans would add a delicious nutty flavour and a crunchy element.
- Raisins: Raisins would add a sweet flavour and add to the chewy texture of the cookies.
- Maple Syrup: A little maple syrup would also add more sweetness and chewiness.
Step-by-Step Instructions
Step 1 - Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
Step 2 - Mix: To a mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. To a separate mixing bowl, add and mix the softened butter, brown sugar, and granulated sugar with an electric hand mixer until fluffy. Add the eggs and vanilla extract and mix again.
Step 3 - Combine: Add the dry ingredient mixture to the bowl of the wet ingredients and mix until fully incorporated. Next, fold in the carrots and then the oats.
Step 4 - Bake: Scoop one-inch balls of cookie dough, place them on the baking sheet one inch apart, and bake them for 9-11 minutes.
Step 5 - Icing: Add the softened cream cheese, milk, vanilla extract, and powdered/icing sugar to a bowl and mix until smooth. Once the cookies are completely cooled, use a spoon to drizzle the icing over each cookie.
Storage
Store any leftover cookies in an airtight container for up to one week at room temperature. These can also be stored in the freezer for up to three months.
Kitchen Tools
- Mixing Bowls: You'll need one for the wet ingredients, one for the dry ingredients and then one more to make the icing.
- Whisk: For mixing the dry ingredients.
- Electric Hand Mixer: This is used to mix the cookie dough.
- Potato Peeler: For peeling the carrots.
- Cheese Grater: For shredding the carrots.
- Measuring Spoons and Cups: These are used to measure the ingredients.
- Baking Sheets: For baking the cookies.
Helpful Tips
- Make perfectly round cookies. As soon as the cookies come out of the oven and are hot, grab a drinking glass with a rim slightly larger than the cookies, turn it upside down over each cookie and move it in a circular motion until each cookie is perfectly round.
- Thin out the icing. If the icing seems too thick to drizzle, just add a little bit more milk until you reach the consistency you're hoping for.
- Put the icing in a ziplock bag. Another easy way you can drizzle on the icing is by putting it in a ziplock bag and cutting a small hole at one of the tips like a piping bag.
- Wait to ice the cookies. I know it's hard to resist, but if the cookies are warm, the frosting will melt right off the cookies so it's best to wait until they're completely cooled.
Frequently Asked Questions
Use the common side with the larger holes, not the side with the small holes.
If they're overbaked, they will turn out dry. Ensure the oven temperature is at 350 degrees Fahrenheit and bake them no longer than 9-11 minutes.
This can happen if there is too much flour, so it's best to scoop the flour and not pack it.
Yes these can be kept frozen in an airtight container for up to 3 months.
Related Recipes
If you like these oatmeal cookies, you should also check out these oatmeal raisin spice cookies because they follow a similar recipe that makes them super chewy and flavourful!
If you love carrot cake, then you'll love these carrot cake mix cookies with cream cheese icing, carrot cake bars with cake mix, carrot cake sandwich cookies, and this cream cheese frosted carrot cake using cake mix too!
Some other Easter cookies you may like are these Cadbury mini egg cookies and lemon crinkle cake mix cookies!
Print📖 Recipe
Carrot Cake Oatmeal Cookies with Cream Cheese Glaze
- Total Time: 25 minutes
- Yield: 30 cookies
- Diet: Vegetarian
Description
These carrot cake oatmeal cookies are soft, chewy, and the ultimate Easter dessert!
Ingredients
Cookies
- Flour: 1 and ¾ cup
- Ground Cinnamon: 2 teaspoons
- Ground Nutmeg: ½ teaspoon
- Baking Soda: 1 teaspoon
- Salt: ¼ teaspoon
- Butter: 1 cup, softened
- Brown Sugar: 1 cup, packed
- Granulated Sugar: ½ cup
- Eggs: 2
- Vanilla Extract: 1 teaspoon
- Carrots: 1 cup, peeled & shredded
- Quick Oats: 3 cups
Icing
- Cream Cheese: 1 tablespoon, softened
- Milk: 1 tablespoon
- Vanilla Extract: ½ teaspoon
- Powdered/Icing Sugar: 1 cup
Instructions
- Prepare: Preheat the oven to 350 degrees Fahrenheit and prepare two baking sheets with parchment paper.
-
Mix: To a mixing bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. To a separate mixing bowl, add and mix the softened butter, brown sugar, and granulated sugar with an electric hand mixer until fluffy. Add the eggs and vanilla extract and mix again.
- Combine: Add the dry ingredient mixture to the bowl of the wet ingredients and mix until fully incorporated. Next, fold in the carrots and then the oats.
- Bake: Scoop one-inch balls of cookie dough, place them on the baking sheet one inch apart, and bake them for 9-11 minutes.
- Icing: Add the softened cream cheese, milk, vanilla extract, and powdered/icing sugar to a bowl and mix until smooth. Once the cookies are completely cooled, use a spoon to drizzle the icing over each cookie.
Notes
To make perfectly round cookies, grab a drinking glass with a rim slightly larger than the cookies, and as soon as the cookies come out of the oven, turn it upside down and move it in a circular motion over each cookie until they're perfectly round.
If the icing seems too thick to drizzle, just add a little bit more milk until you reach the consistency you're hoping for.
Another easy way you can drizzle on the icing is by putting it in a ziplock bag and cutting a small hole at one of the tips like a piping bag.
It's hard to resist, but the cookies should be completely cooled before icing them otherwise the icing will likely melt off the cookies.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dessert, cookies
- Method: bake
- Cuisine: american
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