Carrot Ginger Cookies

I was looking for a crispy, dome-shaped cookie rather than a soft, flat cookie and believe it or not, there aren't very many carrot cookie recipes out there. After a few months of adjusting and testing several variations, I am finally happy with this recipe and ready to share!
Adapted from a soft sandwich cookie recipe from Comfort of Cooking.

Makes 24 cookies

1 cup all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp cinnamon plus an extra sprinkle
1/2 cup unsalted butter, room temperature
1/3 cup + 2 tbsp granulated sugar
1/3 cup + 2 tbsp brown sugar
1 medium egg
1/2 cup ground almonds
1/2 tsp vanilla extract
1 cup carrots, shredded in a food processor
1 cup oats

Pre-heat oven at 350 F

In a large mixing bowl, beat butter and 2 sugars. Add egg and vanilla and beat until combined.

Sift the flour and baking powder into a medium bowl. Add the salt, ginger, nutmeg and cinnamon and mix together. Pour this slowly into the large bowl and stir, until just combined. Add the almonds, oats and carrots. Chill the dough in the fridge for 1 hour before baking.

Place a spoonful of dough on a silicone baking sheet about an inch apart. Don' worry, they won't really spread too much. Bake for 12 min until they are brown and crispy around the edges.


  1. I don't know what it is, but ginger and carrots go so well together in a bake or a savoury dish. Love the combo. Great job on the bake. Cheers and boogie boogie.


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