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Carrot Cake Shortbread Cookies Recipe

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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.

Ingredients

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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

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