Carrot cake shortbread cookies are sweet and buttery, packed with carrots and walnuts, and spiced like your favourite carrot cake. A total treat.
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 + 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/3 cup walnuts, finely chopped
- 1/3 cup carrots, grated
- 2 oz. white chocolate, chopped (optional, for drizzling on top)
- Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.
- Add vanilla and beat on medium until incorporated. Gradually add the flour and cinnamon and beat on low speed until combined. Add walnuts and carrots and beat until incorporated. Turn the mixer to high speed and beat for 2 minutes until dough becomes more breadcrumb like and less dry.
- Using your hands, form the dough into a ball, then flatten into a disc. Wrap the disc tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Preheat oven to 350 F. Line two half sheet baking pans with a silicone baking mat or parchment paper. If you are using a dough that has been chilled overnight, you will need to let the dough sit at room temperature for 10-20 minutes to soften slightly and become more workable.
- Lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is 1/4-inch thick. Use a cookie cutter to cut out the cookies. Re-roll the scraps and repeat.
- Place the cookies half-inch apart on the lined baking sheet, and chill in the refrigerator for another 10 minutes, while the oven is preheating.
- Bake the cookies for 12-14 minutes, or until edges turn light brown (or 10-12 minutes for a softer cookie). Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
- Enjoy the cookies as is, or drizzle white chocolate over them.
For the White Chocolate Drizzle:
- Bring 2 inches of water to a low simmer in a saucepan over medium-low heat. Then, turn the heat to low and place a medium heatproof bowl on the mouth of the pot. Make sure that there is a gap of a few inches in between the bottom of the bowl and the water (You can also place a bowl on a steamer attachment on top of your pot). Add the white chocolate and stir constantly as it melts. Stir until the chocolate is completely smooth and melted. This should take a few minutes.
- Once the cookies have cooled, use a small spoon and drizzle the melted chocolate over the cookies. Allow the chocolate to set before stacking and storing.
Walnuts substitutes: You can substitute the walnuts with any other type of nuts. Try pecans, almonds, or hazelnuts.
How to store: Once cooled, store in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to one week.
How to store shortbread cookie dough: Store shortbread cookie dough once shaped into a disc and wrapped tightly with cling wrap for up to 3 days in the refrigerator before baking. When ready to use, you will need to let the dough sit at room temperature for up to 20 minutes to allow it to soften slightly and become more workable.
How to freeze shortbread cookie dough: Once the dough has been shaped into a disc and wrapped tightly with cling wrap, transfer to an airtight container or freezer bag and store for up to 3 months. To use, allow the dough to thaw in the refrigerator overnight or on the kitchen counter for one hour before rolling and cutting out the cookies.
- Prep Time: 15 minutes (+2 hours chill time)
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: Scottish
Keywords: carrot cake shortbread cookies, carrot shortbread, shortbread cookies with carrots, easter cookies, shortbread cookies