Best Soft & Chewy Carrot Cookies

by Julie Cohn
Carrot Cookies 5

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These soft & Chewy Carrot Cookies are a favorite around our house at Easter time and all year.  They are different than many other carrot cookie recipes, a softer, smoother, less chunky cookie, with a fluffy, cake-like texture.  The caramel glaze drizzled on the top adds a light kiss of sweetness.  

Every time we visit upstate New York, we always make time to stop at one of our favorite local farm stand stores, The Carrot Barn.  The Carrot Barn is well known in Schoharie Valley because they have the freshest local produce, potted flowers, unique gifts, and delicious sandwiches and baked goods.  They are especially famous for their cookies, particularly their carrot cookies. 

Since we cannot easily get to The Carrot Barn from our home in Phoenix, I decided to bring The Carrot Barn to us by re-creating their delicious cookies.  After experimenting with different ingredients, I think I finally have the perfect soft & chewy Carrot Cookies.  They are not exactly the same as The Carrot Barn but are pretty close, and I think your family will enjoy them as much as mine do!

 Soft & Chewy Carrot Cookies

  • 1 c. Unsalted Butter
  • 1 1/2 c. White Sugar
  • 1 1/4 c. Brown Sugar
  • 2 Eggs + 1 Egg Yolk
  • 2 tsp. Vanilla Extract
  • 2 c. Cooked Carrot, mashed
  • 3 1/2 c. All-Purpose Flour
  • 1 tsp. Salt
  • 2 tsp. Cinnamon
  • 2 tsp. Baking Powder
  • 2 tsp. Baking Soda

Caramel Glaze

Cook 2 cups of the carrot until soft.  Let cool, then mash in the food processor.  Make sure the carrot is processed so you do not have big chunks of carrot.  Soften the butter, then beat together with the white and brown sugar with a mixer.  Add the eggs, egg yolk, and vanilla, and beat for a minute more.  Mix in 2 cups of the mashed carrot and blend well.

In a separate bowl, sift together the salt, cinnamon, flour, baking soda, and baking powder.  Slowly mix together the flour ingredients with the wet, stirring to blend.  Place the dough in the refrigerator for about 15 minutes while you heat the oven to 350 degrees.  Line three cookie pans with parchment baking sheets and drop the cookie dough by tablespoon onto pans, about six per pan.  Bake in the oven for 12-14 minutes, but watch that they do not get too brown. Remove from the oven and cool on cooling racks.  place parchment paper under cooling racks.

Mix together the glaze and dip each cookie in the glaze, then let drip dry on the cooling racks.  These carrot cookies will stay soft if you place them in an airtight container.

Carrot Cookie 2

Note:  The use of more brown sugar than white sugar + the extra egg yolk will make your cookies more moist and tender.  For another famous upstate New York cookie, check out my recipe for Dotties Chocolate Jumbles!


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