Carrot Cake Cookies

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Step 3: In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 4: Add the egg and vanilla extract, mixing until combined.

Step 5: Stir in the shredded carrots.

Step 6: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.

Step 7: Fold in the chopped walnuts or pecans if using.

Step 8: Scoop portions of dough onto the prepared baking sheets, spacing them a few inches apart.

Step 9: Bake for 10 to 12 minutes or until the edges are lightly golden.

Step 10: Allow the cookies to cool completely on a wire rack.

Step 11: Melt the white chocolate chips or candy melts and drizzle over the cooled cookies.

Step 12: Place a carrot-shaped candy decoration on top of each cookie before the drizzle sets.

Storage and Reheating Tips

Store the cookies in an airtight container at room temperature for up to 4 days.

For longer storage, refrigerate the cookies for up to 1 week or freeze for up to 2 months.

Allow frozen cookies to thaw at room temperature before serving.

Avoid microwaving the cookies for too long, as the white chocolate drizzle may melt excessively.