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Easter Carrot Cookies with Buttercream Decorating

These cheerful Easter Carrot Cookies are a delightful mix of flavors and textures, with a sweet buttercream frosting that makes them perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (room temperature)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts or raisins (optional)
For the buttercream frosting
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2-3 tablespoons milk (adjust for desired consistency)
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Prepare baking sheets by lining them with parchment paper for easy removal.
  2. Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl. Set aside.
Mixing the Dough
  1. In a larger bowl, cream the softened butter with both sugars until light and fluffy (about 3-4 minutes).
  2. Add eggs, vanilla, and grated carrots to the butter mixture, mixing until well incorporated.
  3. Gradually fold in the dry ingredients, allowing them to combine without overmixing.
  4. Optional: Stir in chopped nuts or raisins.
Baking
  1. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes or until the edges are golden brown, and cookies are still soft in the center.
  3. Let them cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
Frosting
  1. While cooling, prepare the buttercream frosting by beating together 1/2 cup softened butter and 2 cups powdered sugar.
  2. Add 2-3 tablespoons of milk and a splash of vanilla extract and mix until light and fluffy.
Decorating
  1. Once cookies are cool, frost them generously with buttercream and decorate as desired.

Notes

These cookies freeze beautifully and can be stored for up to 3 months. To serve, bring to room temperature or warm them slightly in the oven.