Carrot Cake Snickerdoodles combine the classic flavor of snickerdoodle cookies with the warm spices and sweetness of carrot cake. These soft, chewy cookies are rolled in a cinnamon-sugar coating, making them a perfect treat for any occasion—whether it’s a holiday, a cookie exchange, or just a sweet indulgence.

Why You’ll Love This Recipe

Classic & Cozy Flavor: These cookies bring the best of both worlds—carrot cake and snickerdoodles—blending the warm spices of carrot cake with the sweet, comforting taste of snickerdoodle cookies.
Soft & Chewy: The texture of these cookies is just right—soft, chewy, and perfect for satisfying your sweet tooth.
Perfect for Every Occasion: Whether you’re baking for a holiday or just craving a treat, these cookies are a delightful option that’s easy to make and always a hit with family and friends.
Light and Flavorful: With only 58 calories per cookie, these treats are light yet flavorful, making them great for those who want to indulge without overdoing it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

6 tablespoons unsalted butter, softened
3/4 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 pinch ground cloves
1 cup grated carrots

For the Cinnamon-Sugar Coating:

3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Directions

Preheat Oven
Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
Prepare Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
Mix Wet Ingredients
In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the grated carrots until evenly distributed throughout the dough.
Prepare Cinnamon-Sugar Coating
In a shallow bowl, mix together the granulated sugar and ground cinnamon.
Form and Coat Cookies
Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls. Roll each dough ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake
Bake in the preheated oven for 12–14 minutes, or until the edges are set and the centers are slightly soft. Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 30 cookies
Prep Time: 10 minutes
Cooking Time: 13 minutes
Total Time: 23 minutes

Variations

Nuts & Raisins: Add chopped walnuts or raisins to the cookie dough for extra texture and flavor that’s reminiscent of traditional carrot cake.
Frosting: For a more decadent treat, you can frost these cookies with cream cheese frosting, turning them into a mini carrot cake cookie.
Spice Adjustments: Adjust the amount of cinnamon, ginger, or nutmeg to suit your personal preference for spice levels.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
Freezing: These cookies freeze well. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag for long-term storage (up to 2 months).
Reheating: If you prefer warm cookies, simply microwave them for a few seconds or bake in a preheated oven at 300°F for about 5 minutes.

FAQs

Can I use pre-grated carrots for this recipe?

Yes, you can use pre-grated carrots, but freshly grated carrots will provide the best texture and flavor.

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup to make these cookies gluten-free.

How do I make sure the cookies are soft and chewy?

Don’t overbake the cookies! Remove them from the oven when the edges are set and the centers are still slightly soft for that chewy texture.

Can I double the recipe?

Absolutely! If you want to make a larger batch, simply double the ingredients, and you’ll have more cookies to share.

Can I add more spice?

Definitely! Feel free to adjust the cinnamon, ginger, nutmeg, or even add a dash of cloves if you like more of a spiced kick.

Conclusion

Carrot Cake Snickerdoodles are a perfect fusion of two beloved treats—snickerdoodles and carrot cake. They’re soft, chewy, and bursting with warm spices, making them ideal for any occasion. With simple ingredients and a quick bake time, they’re easy to whip up and are guaranteed to be a hit with family and friends.