Carrot Cake Shortbread Cookies Recipe

Introduction

These Carrot Cake Shortbread Cookies combine the buttery richness of shortbread with the warm spices and fresh carrots found in classic carrot cake. Topped with an optional white chocolate drizzle, they make a delightful treat perfect for any occasion.

Ingredients

• 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
• 2 oz. white chocolate, chopped (optional, for drizzling on top)

Instructions

1. Step 1: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
2. Step 2: Add vanilla and beat on medium until incorporated. Gradually add the flour and cinnamon and beat on low speed until combined. Add walnuts and carrots and beat until incorporated. Increase the mixer speed to high and beat for 2 minutes until the dough becomes more breadcrumb-like and less dry.
3. Step 3: Form the dough into a ball using your hands, then flatten into a disc. Wrap tightly with plastic cling wrap and refrigerate for 2 hours, or up to overnight.
4. Step 4: Preheat the oven to 350°F. Line two half-sheet baking pans with a silicone baking mat or parchment paper. If the dough has been chilled overnight, allow it to sit at room temperature for 10–20 minutes to soften slightly.
5. Step 5: Lightly dust a clean surface with flour and roll the dough out to 1/4-inch thickness. Use a cookie cutter to cut out shapes. Re-roll scraps as needed.
6. Step 6: Place cookies half an inch apart on the prepared baking sheets and chill in the refrigerator for 10 minutes while the oven preheats.
7. Step 7: Bake for 12–14 minutes, or 10–12 minutes for a softer cookie, until edges turn light brown. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Step 8: Enjoy the cookies as is or drizzle with white chocolate. To make the drizzle, bring 2 inches of water to a low simmer in a saucepan over medium-low heat.
9. Step 9: Turn heat to low and place a medium heatproof bowl over the pot, ensuring it does not touch the water. Add the chopped white chocolate and stir constantly until melted and smooth.
10. Step 10: Once cookies have cooled, drizzle the melted white chocolate over them with a small spoon. Allow the chocolate to set before stacking or storing.

Tips & Variations

• For a nut-free version, omit the walnuts or substitute with finely chopped dried fruits like cranberries or raisins.
• If you prefer a more intense spice flavor, add a pinch of ground nutmeg or ginger alongside the cinnamon.
• Use a variety of cookie cutters to make festive shapes for holidays or special occasions.
• Chilling the dough before baking helps the cookies hold their shape and improves texture.
• For a dairy-free option, substitute butter with a plant-based alternative and choose dairy-free white chocolate.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If drizzled with white chocolate, keep them in a cool place to prevent melting. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrots from a pre-packaged bag?

Yes, pre-shredded carrots work well as long as they are fresh and not too moist. Pat them dry with a paper towel if needed to avoid excess moisture in the dough.

What is the best way to cut the cookies to prevent sticking?

Lightly dust your rolling surface and cookie cutter with flour to prevent sticking. If the dough softens too much while cutting, chill it briefly before continuing.

Carrot Cake Shortbread Cookies Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

These Carrot Cake Shortbread Cookies combine the buttery, crumbly texture of classic shortbread with the warm flavors of cinnamon, grated carrots, and chopped walnuts. A perfect twist on a traditional carrot cake, these cookies are optionally topped with a delicate drizzle of melted white chocolate for an added touch of sweetness and elegance. Ideal for snack time or as a charming tea-time treat.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 2 hours 34 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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, cream together the unsalted butter and confectioners’ sugar until the mixture is light and fluffy, about 2 minutes.
2. Add Vanilla and Dry Ingredients: Beat in the vanilla extract on medium speed until incorporated. Gradually add the all-purpose flour and ground cinnamon, beating on low speed until just combined.
3. Incorporate Walnuts and Carrots: Mix in finely chopped walnuts and grated carrots until evenly distributed. Increase mixer speed to high and beat for 2 minutes until the dough has a breadcrumb-like texture and is less dry.
4. Chill the Dough: Form the dough into a ball with your hands, then flatten it into a disc shape. Wrap tightly with plastic cling wrap and refrigerate for 2 hours or up to overnight to firm up.
5. Prepare to Bake: Preheat the oven to 350°F (175°C). Line two half-sheet baking pans with a silicone baking mat or parchment paper. If chilled overnight, allow dough to soften at room temperature for 10-20 minutes for easier handling.
6. Roll and Cut Dough: Lightly dust a clean surface with flour and roll the dough out to 1/4-inch thickness. Use cookie cutters to cut out shapes, re-rolling scraps as needed to maximize the dough.
7. Chill Cut Cookies: Place cookies half an inch apart on the prepared baking sheets. Chill them in the refrigerator for 10 minutes while the oven finishes preheating.
8. Bake Cookies: Bake the cookies for 12-14 minutes, or until the edges turn light brown. For a softer cookie, bake for 10-12 minutes. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
9. Optional White Chocolate Drizzle: Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Reduce heat to low and set a medium heatproof bowl on top, ensuring it does not touch the water. Add chopped white chocolate to the bowl and stir constantly until fully melted and smooth.
10. Drizzle and Set: Once cookies have cooled to room temperature, use a small spoon to drizzle the melted white chocolate over them. Let the chocolate set completely before stacking and storing the cookies.

Notes

• Chilling the dough helps the cookies hold their shape and improves texture.
• Allowing the dough to warm slightly after refrigeration makes rolling easier.
• Use parchment paper or a silicone mat to prevent sticking during baking.
• Walnuts can be substituted with pecans or omitted for nut-free cookies.
• White chocolate drizzle is optional but adds a delightful sweetness and presentation touch.
• Store cookies in an airtight container at room temperature for up to one week.

Keywords: carrot cake, shortbread cookies, cinnamon, walnuts, white chocolate drizzle, carrot cookies, dessert, baking