Candied Pecan Carrot Sugar Cookies

Candied Pecan Carrot Sugar Cookies are thick and buttery, loaded with shredded carrots, and crunchy candied pecans. They’re the perfect Easter cookie but are so good they should be eaten year-round.

These aren’t your traditional carrot cookies that have a cake-like texture. Candied Pecan Carrot Sugar Cookies it’s so soft and tender and almost melt in your mouth. Traditional sugar cookies have a crispy edge, but this version is soft and pillowy all the way through, making them the perfect texture combination with the crispy carrots and crunchy nuts.

I love any carrot-flavored dessert – cake, donuts, cookies. My favorite cookie recipe that I make is my candied walnut sugar cookies, so I thought why not give them a carrot twist? So, I added crispy shredded carrots and swapped the walnuts for the pecans to create the perfect carrot cookie flavor!

What Is the trick to making soft and fluffy cookies?

Ever so slightly underbaking your cookies, about 1 minute, will give you softer results than cooking them the full amount the recipe says.

Remove cookies from the baking sheet as soon as they are set. Leaving them on too long will overcook. As soon as they’re cool enough to move without falling apart, transfer cookies to cooling racks.

Refrigerate your dough at least 30 minutes to ensure the butter doesn’t melt prematurely

Dont place dough on a warm baking sheet as it will cause the cookies to spread

Ingredients in Candied Pecan Carrot Sugar Cookies

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup candied pecans, chopped
• 1 cup grated carrots
• CANDIED PECANS
• 2 cups chopped pecans
• 6 tbsps brown sugar
• 1-1/2 tbsp water
• 1 tsp cinnamon
• GLAZE
• 1 cup powdered sugar
• 2-3 tbsp milk

Instructions

• CANDIED PECANS
• Add brown sugar, water, and cinnamon to a small pot over medium heat and stir for about 1-2 minutes until the mixture starts to bubble
• Mix in pecans and stir well until they are evenly coated. Continue stirring for 2-3 minutes until they have a nutty smell
• Pour onto a baking sheet lined with parchment paper, spreading them out in a single layer. Allow to cool for 10 minutes.
• COOKIES
• Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of a stand mixer, cream together butter and granulated sugar until light and fluffy
• Add the eggs, one at a time, beating well after each addition, and scraping the sides of the bowl. Then, add the vanilla extract and mix until combined.
• In a large bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Fold the grated carrots into the cookie dough until evenly distributed throughout the dough.
• Refrigerate the dough for 30-60 minutes
• Remove from the fridge and stir in the pecans
• Using a large cookie scoop, drop rounded dough portions onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden (less if your cookies are smaller)
• Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• GLAZE
• Start by adding 2 tbsp of milk into the powdered sugar and stir until combined. Depending on how thin you want your glaze, continue adding milk until you get the desired consistency. I like mine thick so only use 2-3 tbsp.

Storing Candied Pecan Carrot Sugar Cookies

These cookies will stay fresh for 3-4 days kept in an airtight container. Make sure the container is sealed properly to prevent air from getting in, which can dry out the cookies.

Candied Pecan Carrot Sugar Cookies

Super soft and fluffy texture, and loaded with shredded carrots, and crunchy candied pecans

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Servings 26

Ingredients

  

1x2x3x

• ½ cup softened butter
• 8 oz softened or whipped cream cheese I use Philadelphia Whipped
• 1 -1/2 cups granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 large egg
• 1 egg yolk
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ginger
• ¼ tsp cloves
• 1 cup powdered sugar for rolling
• Sauteed apples
• ½ cup finely diced apples peeled
• 1-1/2 tsp apple pie spice or a blend of cinnamon, nutmeg, and allspice
• 1 tsp brown sugar
• 1 tbsp butter

Instructions

 

• Peel, core, and finely dice the apple. Add butter to a small skillet over low to medium heat until just melted. Add the apples, brown sugar and spices and stir together well. Cook until just softened. Remove from heat and allow to cool
• In the bowl of a stand mixer, cream the softened butter and cream cheese on medium speed until thoroughly combined, making sure there are no lumps.
• In a separate bowl, whisk together flour, baking powder, and spices
• Add Sugar and Vanilla
• Add the egg and egg yolk, and mix until combined. Scrape down the sides and bottom of the bowl as necessary to ensure even mixing
• Add the dry ingredients to the wet ingredients and mix until well combined
• Gently fold the diced apples into the dough until they are evenly distributed
• Using a large cookie scoop, drop batter onto a prepared baking sheet 2 inches apart
• Roll each cookie dough ball in powdered sugar and place back on sheet
• The batter is a bit sticky, so you may need to rinse the cookie scoop in hot water in between scooping cookie dough onto the baking sheet.
• Bake at 325°F for 18-20 minutes, checking for doneness. The cookies should look set but not browned, and still a little undercooked. Leave them on the baking sheet for 10 minutes to allow them to continue baking.

Keyword candied pecans, carot cake cookies, carot cookies, carrot cake cookies, carrot cookie, carrot cookies, pecan cookie recipe, pecan cookie recipes

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