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Easter is a time for celebrating the season of renewal, and what better way to embrace the bright, cheerful spirit of the holiday than with a batch of delicious carrot cookies?
Carrots aren’t just for Easter bunnies—they bring natural sweetness, a touch of moisture, and a pop of color to any treat.
Whether you’re hosting a holiday gathering, preparing Easter baskets, or simply looking for a fun baking project with your loved ones, carrot cookies are a fantastic choice.
In this blog post, we’ve curated over 25 amazing carrot cookie recipes, each with its own unique twist—ranging from tangy lemon and nutty almond to decadent coconut and tropical pineapple.
These recipes are not only perfect for Easter but are sure to become favorites throughout the year.
Whether you’re a beginner baker or a seasoned pro, you’ll find something that suits your taste and skill level.
So, get ready to turn your kitchen into a springtime haven with these 25+ Easter carrot cookie recipes that are bound to make your holiday even sweeter!
25+ Flavorful Easter Carrot Cookie Recipes to Celebrate Spring
Carrot cookies are a versatile and flavorful treat that perfectly capture the essence of Easter.
Whether you’re looking for a fun baking activity or a unique addition to your holiday dessert table, these 25+ Easter carrot cookie recipes are a must-try.
From rich, spiced classics to light and citrusy options, there’s something for every palate.
The combination of fresh, natural ingredients like grated carrots, warm spices, and vibrant citrus adds an extra layer of joy to this already beloved cookie.
So, roll up your sleeves and start baking!
The Easter bunny will surely approve of these delightful carrot cookies that add both flavor and color to your holiday spread.
Easter Carrot Cake Cookies with Cream Cheese Frosting
Delight your Easter table with these irresistible Carrot Cake Cookies topped with a luscious cream cheese frosting. Packed with shredded carrots, warm spices, and a hint of vanilla, these cookies bring the comforting flavors of carrot cake into handheld form. They’re soft, flavorful, and perfect for both kids and adults to enjoy during your Easter festivities.
Ingredients
Cookies:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely shredded carrots
- 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded carrots and optional nuts.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Cool on a wire rack.
- Frost and decorate: In a small bowl, beat together the cream cheese, butter, powdered sugar, and vanilla until smooth. Spread or pipe the frosting onto the cooled cookies. Optionally, top with grated carrot or a sprinkle of cinnamon.
These Easter Carrot Cake Cookies are a delightful treat for spring celebrations. The balance of sweet frosting and spiced cookie creates a truly indulgent bite. Share them at your Easter gathering for a dessert that looks as festive as it tastes.
Chewy Easter Carrot Oatmeal Cookies
This recipe combines the wholesome texture of oatmeal cookies with the vibrant flavor of fresh carrots. These chewy cookies are accented with a touch of orange zest and raisins, creating a bright and flavorful Easter dessert. Perfectly portable, they’re ideal for picnics or Easter egg hunts.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 cup rolled oats
- 3/4 cup finely grated carrots
- 1/2 cup raisins
Instructions
- Mix the dry ingredients: In a medium bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.
- Prepare the wet mixture: In a separate bowl, whisk together the melted butter, brown sugar, and granulated sugar. Add the egg, vanilla extract, and orange zest, mixing until smooth.
- Combine and fold: Gradually stir the dry ingredients into the wet mixture. Fold in the oats, grated carrots, and raisins until evenly distributed.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 1 1/2 tablespoon-sized portions of dough onto the sheet. Bake for 10-12 minutes until the edges are golden. Cool completely before serving.
These Chewy Easter Carrot Oatmeal Cookies bring a rustic charm to your holiday menu. Packed with hearty oats and natural sweetness, they’re a crowd-pleaser you can feel good about sharing. Pair them with a glass of milk or tea for a cozy treat.
Easter Carrot Chocolate Chip Cookies
If you’re looking to add a fun twist to your Easter dessert lineup, these Carrot Chocolate Chip Cookies are the way to go. They blend the earthy sweetness of carrots with the indulgence of melty chocolate chips, making them a unique and irresistible springtime treat.
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup grated carrots
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the batter: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Mix in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Fold in the grated carrots and chocolate chips.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoons of dough onto the sheet, spacing them 2 inches apart. Bake for 10-12 minutes, until the cookies are lightly golden around the edges. Cool on a wire rack.
Easter Carrot Chocolate Chip Cookies bring a playful yet sophisticated flavor to the dessert table. The chocolate chips complement the natural sweetness of the carrots, making each bite a delightful surprise. These cookies are sure to become a family favorite during the holiday season.
Soft and Spicy Easter Carrot Cookies
These Soft and Spicy Easter Carrot Cookies are perfect for those who love a little extra warmth in their treats. With a combination of cinnamon, ginger, and cloves, these cookies offer a delightful blend of spices that pair wonderfully with the sweetness of grated carrots. Soft, chewy, and fragrant, they’re a comforting treat for the Easter season.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy and light. Add the egg and vanilla extract, mixing until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the butter-sugar mixture, mixing just until incorporated. Stir in the grated carrots and optional walnuts.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough onto the sheet. Bake for 10-12 minutes, or until the cookies are set and lightly golden on the edges. Cool completely on a wire rack.
The warming spices in these Soft and Spicy Easter Carrot Cookies bring an aromatic touch to your Easter celebrations. Their soft, melt-in-your-mouth texture and rich flavor make them an excellent choice for a cozy holiday dessert. Serve them with tea or coffee for the perfect springtime treat.
Easter Carrot Coconut Cookies
These Easter Carrot Coconut Cookies bring together the subtle sweetness of carrots with the tropical flavor of coconut. With a chewy texture and a hint of vanilla, these cookies are both light and satisfying. Perfect for Easter baskets or an afternoon snack, they offer a delightful twist on traditional carrot cookies.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until creamy and light. Add the egg and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, shredded coconut, and nuts (if using).
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Easter Carrot Coconut Cookies are a fantastic fusion of flavors and textures. The shredded coconut adds a subtle tropical flair, making these cookies a standout addition to your Easter celebration. They’re soft, chewy, and offer a refreshing twist on the traditional carrot cookie. Enjoy them with a cold glass of milk or as part of your Easter brunch spread.
Easter Carrot Peanut Butter Cookies
For those who love the classic combination of peanut butter and carrots, these Easter Carrot Peanut Butter Cookies will not disappoint. They offer a perfect balance of nutty, savory, and sweet flavors. The peanut butter gives them a rich texture, while the grated carrots add natural sweetness and moisture, making these cookies a unique and tasty Easter treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
Instructions
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- Cream the wet ingredients: In a large bowl, beat together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and creamy. Add the egg and vanilla extract, mixing until well combined.
- Combine the dough: Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Stir in the grated carrots.
- Bake the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded spoonfuls of dough onto the sheet, flattening each slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are golden. Allow the cookies to cool completely on a wire rack.
These Easter Carrot Peanut Butter Cookies are the ultimate indulgence for peanut butter lovers. The rich, creamy texture of peanut butter combined with the natural sweetness of carrots creates a memorable cookie that will quickly become a favorite. Their soft, chewy consistency makes them an ideal treat for both kids and adults at any Easter gathering.
Easter Carrot Sugar Cookies
These Easter Carrot Sugar Cookies are a fun and festive twist on the classic sugar cookie. Soft, chewy, and topped with a subtle blend of sweet carrots and orange zest, these cookies are perfect for springtime celebrations. The touch of orange zest adds a refreshing citrus flavor, and the cookies’ vibrant color makes them a delightful treat for Easter baskets or dessert tables.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 1 teaspoon orange zest
- 1/4 cup sparkling sugar, for rolling (optional)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture and stir in the grated carrots and orange zest.
- Shape the cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll tablespoon-sized balls of dough in sparkling sugar, if using, and place them on the sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These Easter Carrot Sugar Cookies are an ideal treat for springtime gatherings. The combination of soft texture, sweet carrots, and zesty orange creates a bright, flavorful cookie that’s both festive and delicious. The sparkling sugar adds a touch of elegance, making them perfect for Easter celebrations and beyond.
Easter Carrot Lemonade Cookies
The tangy brightness of lemon pairs beautifully with the subtle sweetness of carrots in these Easter Carrot Lemonade Cookies. These cookies offer a perfect balance of citrusy tartness and mild carrot flavor, creating a light, refreshing dessert. Their chewy texture and burst of lemon make them a standout choice for Easter dessert tables or picnics in the spring.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup finely grated carrots
- 2 tablespoons fresh lemon juice
- 1/4 cup powdered sugar, for dusting
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking soda, salt, and lemon zest. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy. Add the egg, vanilla extract, and lemon juice, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, and fold in the grated carrots.
- Shape and bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the cookies are lightly golden on the edges. Let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Finish the cookies: Once cooled, dust with powdered sugar for an extra touch of sweetness and a beautiful presentation.
These Easter Carrot Lemonade Cookies offer a bright, citrusy twist on the traditional carrot cookie. The refreshing lemon flavor combined with the sweetness of the carrots makes for a uniquely delicious treat. Whether you serve them as part of your Easter celebration or enjoy them as a spring snack, these cookies are sure to delight every guest.
Easter Carrot Almond Cookies
These Easter Carrot Almond Cookies offer a delicate, nutty flavor thanks to the combination of ground almonds and finely grated carrots. With a soft texture and a touch of almond extract, these cookies are a lovely, subtly flavored treat for Easter. Perfect for those who enjoy nutty desserts, these cookies are both unique and satisfying.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup finely grated carrots
- 1/4 cup sliced almonds, for garnish (optional)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, ground almonds, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until creamy and smooth. Add the egg and almond extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots.
- Shape and bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, and press down gently with the back of a spoon. Garnish with a few sliced almonds on top of each cookie.
- Bake the cookies: Bake for 10-12 minutes, or until the cookies are lightly golden around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Easter Carrot Almond Cookies bring a rich, nutty depth to your holiday dessert spread. The combination of almonds and carrots offers a satisfying flavor profile that’s unique and sophisticated. Whether enjoyed with a cup of tea or as part of a festive spread, these cookies are sure to impress guests with their elegance and deliciousness.
Carrot Cake Easter Cookies
These Carrot Cake Easter Cookies combine the essence of a classic carrot cake in a cookie form. With a soft, cake-like texture and the perfect balance of cinnamon, nutmeg, and grated carrots, they are bursting with flavor. The addition of cream cheese frosting drizzled over the top makes them even more decadent, offering a true carrot cake experience for Easter!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
For the Cream Cheese Frosting
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar together until creamy. Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots and walnuts or pecans, if using.
- Shape and bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the center is set. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: While the cookies are cooling, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and fluffy.
- Frost the cookies: Once the cookies have cooled, drizzle the cream cheese frosting over each one.
These Carrot Cake Easter Cookies are the perfect treat for carrot cake lovers. With their soft texture, warm spices, and indulgent cream cheese frosting, they capture all the flavors of a classic carrot cake in an easy-to-make cookie. Whether served at an Easter gathering or enjoyed with a cup of tea, they are sure to be a hit!
Easter Carrot Oatmeal Cookies
For a heartier Easter cookie, try these Easter Carrot Oatmeal Cookies. With the wholesome goodness of oats and the natural sweetness of carrots, these cookies are chewy, flavorful, and satisfying. The addition of raisins and cinnamon makes them perfect for a spring breakfast or an Easter brunch treat.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup raisins or currants
- 1/2 cup chopped walnuts (optional)
Instructions
- Prepare the dough: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, and then fold in the grated carrots, raisins, and walnuts (if using).
- Shape and bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded tablespoon-sized portions of dough onto the baking sheet. Bake for 10-12 minutes, or until the cookies are golden and firm. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Easter Carrot Oatmeal Cookies are a wholesome and satisfying treat that brings together the earthy flavors of oats and the sweetness of carrots. The chewy texture and hearty ingredients make them perfect for a springtime breakfast or as a snack for guests. With the addition of raisins and walnuts, they’re both delicious and nourishing.
Easter Carrot White Chocolate Chip Cookies
These Easter Carrot White Chocolate Chip Cookies are a perfect combination of sweetness and texture. The creamy white chocolate chips complement the soft, moist carrot base, while a hint of vanilla and cinnamon rounds out the flavors. These cookies are indulgent yet refreshing, making them an excellent choice for an Easter dessert or treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1 cup white chocolate chips
- 1/2 cup chopped macadamia nuts (optional)
Instructions
- Prepare the dough: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until smooth and creamy. Add the egg and vanilla extract, mixing until well incorporated.
- Gradually add the dry ingredients to the wet mixture, and fold in the grated carrots, white chocolate chips, and macadamia nuts (if using).
- Shape and bake: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop tablespoon-sized portions of dough onto the baking sheet. Bake for 10-12 minutes, or until the cookies are golden on the edges and set in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Easter Carrot White Chocolate Chip Cookies are a sweet, decadent treat that brings a unique twist to your Easter celebrations. The combination of creamy white chocolate and sweet carrots creates a balance of flavors that will leave everyone reaching for more. Whether you’re hosting an Easter brunch or just need a delicious treat for the family, these cookies are sure to impress.
Carrot Coconut Easter Cookies
For a tropical twist on classic carrot cookies, these Carrot Coconut Easter Cookies offer a delightful mix of shredded coconut and grated carrots. The chewy coconut adds a rich flavor that complements the sweetness of the carrots, while a dash of cinnamon and nutmeg brings in a warm, spiced note. Perfect for Easter gatherings, these cookies are a tropical delight everyone will love.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped dried pineapple (optional)
Instructions
- Prepare the dough: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, and beat until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until fully combined. Then, fold in the grated carrots, shredded coconut, and dried pineapple if using.
- Shape and bake: Line a baking sheet with parchment paper and drop tablespoon-sized portions of dough onto the sheet. Space the cookies about 2 inches apart. Bake for 10-12 minutes, or until golden on the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Carrot Coconut Easter Cookies bring a tropical flair to your holiday table. With the combination of carrots, coconut, and spices, they provide a deliciously unique flavor profile that’s perfect for spring. Whether you’re looking for something new for your Easter dessert spread or a fun twist on the traditional, these cookies are sure to be a hit.
Carrot Almond Easter Cookies
These Carrot Almond Easter Cookies are a perfect blend of nutty almond flavor and the natural sweetness of carrots. The addition of almond extract and slivered almonds gives these cookies a wonderful depth of flavor that’s enhanced by the softness of the grated carrots. They are light yet indulgent, making them an ideal treat for Easter celebrations.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups finely grated carrots
- 1/4 cup slivered almonds, toasted
- 1/4 cup shredded coconut (optional)
Instructions
- Prepare the dough: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until smooth. Add the egg, vanilla extract, and almond extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, then fold in the grated carrots, toasted almonds, and coconut (if using).
- Shape and bake: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the cookies are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Carrot Almond Easter Cookies are the perfect balance of soft, chewy texture and nutty flavor. The almond extract and toasted almonds elevate the taste, making them a sophisticated and unique addition to your Easter spread. Whether you’re serving them for dessert or gifting them to friends, these cookies will surely impress with their delightful flavors.
Carrot Lemon Easter Cookies
For a fresh, citrusy take on carrot cookies, these Carrot Lemon Easter Cookies combine the bright flavor of lemon zest with the natural sweetness of carrots. The tangy lemon provides a refreshing contrast to the moist, spiced carrot base, creating a spring-inspired treat that’s both vibrant and delicious.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 1/2 cups finely grated carrots
- 1/4 cup lemon juice (freshly squeezed)
- 1/4 cup chopped candied ginger (optional)
Instructions
- Prepare the dough: Preheat the oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and ginger. Set aside.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, vanilla extract, and lemon zest, and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Stir in the grated carrots, lemon juice, and candied ginger if using.
- Shape and bake: Drop tablespoon-sized portions of dough onto a parchment-lined baking sheet. Bake for 10-12 minutes, or until the cookies are lightly golden on the edges. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These Carrot Lemon Easter Cookies bring a burst of citrus to the traditional carrot cookie, making them a refreshing addition to your Easter dessert table. The combination of lemon and carrots creates a light, springtime flavor that’s perfect for the season. Whether enjoyed on their own or paired with a cup of tea, these cookies offer a bright and cheerful treat for Easter.
Note: More recipes are coming soon!
