Carrot Cake Thumbprint Cookies

Okay, these cookies are so fun. They taste just like carrot cake but in a cute, bite-sized way. I tried one and instantly smiled.

They’re soft, sweet, and filled with creamy goodness in the center. You get all the cozy spices and that little pop of frosting. And yep—they’re super easy to make.

I baked them for brunch once, and they disappeared fast. If you love carrot cake, you’ve gotta try these. Trust me, they’re a hit.

Why You’ll Love This Recipe

• Carrot Cake in Cookie Form: All the goodness of a classic carrot cake, but in an easy-to-eat cookie.
• Soft and Chewy Texture: The combination of grated carrots, almond flour, and brown sugar makes these cookies moist and tender.
• Perfectly Spiced: A warming blend of cinnamon, ginger, nutmeg, and cloves creates an irresistible depth of flavor.
• Cream Cheese Frosting: The rich and tangy frosting balances the sweetness of the cookies beautifully.
• Great for Special Occasions: These cookies are perfect for Easter, spring gatherings, or anytime you crave carrot cake flavors!

Required Kitchen Tools

• Mixing bowls
• Hand or stand mixer
• Whisk
• Rubber spatula
• Baking sheets
• Parchment paper
• Measuring cups and spoons
• Cookie scoop
• Cooling rack

Ingredients

Cookies:

• 1/2 cup (1 stick) unsalted butter, melted
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 cup almond flour
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 3/4 cup packed finely grated carrots (from about 2 medium carrots)
• 1/4 cup raisins, chopped
• 3/4 cup pecans, finely chopped

Cream Cheese Frosting:

• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• 1 cup powdered sugar
• Pinch of ground cinnamon

Step-by-Step Instructions

1. Prepare the Cookie Dough

1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
2. Add the egg yolk and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the all-purpose flour, almond flour, salt, cinnamon, ginger, nutmeg, allspice, and cloves.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in the grated carrots, chopped raisins, and pecans.

2. Chill the Dough

1. Cover the dough and refrigerate for at least 30 minutes, up to 2 hours. This helps firm up the dough and enhances the flavors.

3. Shape and Bake the Cookies

1. Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. Use a cookie scoop to portion out the dough into 1.5-inch balls. Place them about 2 inches apart on the prepared baking sheets.
3. Using your thumb or the back of a small spoon, gently press an indentation into the center of each cookie.
4. Bake for 10-12 minutes, or until the edges are lightly golden.
5. Remove from the oven and gently reshape the indentations if they have puffed up during baking.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

4. Make the Cream Cheese Frosting

1. In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Add the vanilla extract, powdered sugar, and cinnamon. Beat until fluffy and well combined.

5. Fill the Thumbprints

1. Once the cookies have completely cooled, spoon or pipe the cream cheese frosting into the indentations of each cookie.
2. Optionally, sprinkle with extra chopped pecans or a dash of cinnamon for garnish.

Serving and Decoration

How to Serve Carrot Cake Thumbprint Cookies

These cookies are delicious on their own or paired with a warm cup of coffee or tea. They also make an elegant addition to a dessert platter for special occasions.

Decoration Ideas

• Sprinkle finely chopped pecans over the frosting for extra crunch.
• Dust lightly with ground cinnamon or nutmeg for a festive touch.
• Drizzle with a thin glaze made of powdered sugar and milk for an added touch of sweetness.

Storing Carrot Cake Thumbprint Cookies

• Refrigerate: Store cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting makes them perishable.
• Freeze: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature and add frosting before serving.
• Room Temperature: If consuming within a day, keep them in a cool place in an airtight container.

Variations for Carrot Cake Thumbprint Cookies

• Add Coconut: Mix in 1/4 cup shredded coconut for a tropical twist.
• Swap Pecans for Walnuts: Use finely chopped walnuts instead of pecans for a classic carrot cake flavor.
• Use Maple Frosting: Replace vanilla extract with maple extract in the frosting for a deeper, richer flavor.
• Make it Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Add Orange Zest: A teaspoon of orange zest in the dough brightens up the flavors beautifully.

Nutrition Facts

(Per cookie, yields ~24 cookies)

Nutrient	Amount
Calories	120 kcal
Total Fat	6g
Saturated Fat	3g
Carbohydrates	15g
Sugars	8g
Protein	2g
Fiber	1g
Sodium	70mg

Note: Nutrition may vary based on filling amount and add-ins like nuts.

Conclusion

Carrot Cake Thumbprint Cookies are like little bites of cozy comfort. They’ve got all the warm spices and tender texture of classic carrot cake, but in a fun, easy-to-share cookie form. And that creamy, tangy filling in the middle? Total game-changer.

Whether you’re baking for spring holidays, brunch tables, or just craving something sweet and a little different, these cookies deliver big flavor in every soft, spiced bite. They’re simple to make, even easier to love—and honestly, they might just become a new favorite.

Recipe FAQs

Can I make these cookies ahead of time?

Yes! You can bake the cookies in advance and store them unfrosted for up to 3 days before adding the cream cheese frosting.

Can I use pre-shredded carrots?

It’s best to grate fresh carrots, as pre-shredded ones are often too dry and coarse.

How do I prevent my cookies from spreading too much?

Chilling the dough before baking helps control spreading and keeps the cookies soft and chewy.

Can I use a different frosting?

Absolutely! A vanilla buttercream or a simple powdered sugar glaze would work well too.