These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.
But the best part? The center is filled with a dollop of creamy cream cheese frosting, adding a rich and indulgent touch to every bite. The combination of textures and flavors in these cookies is simply delightful.
With their golden-brown exterior and specks of orange from the carrots, these cookies are as pleasing to the eye as they are to the taste buds. They’re perfect for any occasion, whether you’re treating yourself to a snack, satisfying your sweet tooth after a meal, or sharing them with friends and family.
How to make carrot cake thumbprint cookies
Begin by preheating your oven to 350°F (180°C) and lining baking sheets with parchment paper for easy cleanup.
In a medium-sized bowl, whisk together the flour, oats, baking powder, salt, cinnamon and nutmeg until well combined. Set this dry mixture aside for now.
In a large bowl, cream together the butter and both sugars until light and creamy. Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully combined.
Gradually incorporate the flour mixture, the grated carrot and toasted walnuts into the wet ingredients until evenly distributed throughout the dough.
How to shape the thumbprint cookies
Using an ice cream scoop or spoon, portion out equal-sized balls of dough, about 1 inch (2.5 cm) in diameter, and place them onto the prepared baking sheets. Make sure to leave about 2 inches (5 cm) of space between each cookie to allow for spreading during baking.
Using your thumb or a ½ teaspoon, make an indentation into the center of each cookie to create a well for the filling.
Bake the cookies in the preheated oven for 10-11 minutes, or until they are slightly golden around the edges. While the cookies are still warm, gently press down the centers to create a deeper well for the filling.
Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the cream cheese frosting by mixing together the cream cheese, honey, and vanilla extract until smooth and well combined.
Once the cookies have cooled completely, fill each indentation with a dollop of the cream cheese frosting. Dust the filled cookies with a sprinkle of cinnamon powder for an extra burst of flavor.
Now, these delicious carrot oatmeal thumbprint cookies with cream cheese frosting are ready to be enjoyed!
Hope you will try these Carrot Oatmeal Thumbprint Cookies and if you do, make sure to share the photos with me on Instagram.
Other thumbprint cookies you may like to try
These Chocolate Thumbprint Cookies are a great treat for whenever you are craving for chocolate and want an easy recipe to satisfy your craving.
Try the perfect blend of tangy lemon and sweet strawberry in our irresistible Strawberry Lemon Thumbprint Cookies.
These Peanut Butter Chocolate Thumbprint Cookies are a delicious blend of rich chocolate and creamy peanut butter in every bite.
For more cookie ideas check our full collection of Cookie Recipes.
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Carrot Cake Thumbprint Cookies
These Carrot Cake Thumbprint Cookies blend the sweet taste of carrots with the cozy flavor of oats and toasted walnuts. Baked to perfection, they’re soft and chewy with a slightly crispy exterior enhanced by the satisfying crunch of walnuts.
Ingredients
For the Carrot Cookies
- 3/4 cup (90g) all-purpose flour
- 1 ½ cup (150g) oats
- 1 ¼ tsp (5g) baking powder
- 1/2 tsp (3g) salt
- 1 tsp (3g) cinnamon
- 1/4 tsp (1g) nutmeg
- 1/2 cup (113g) unsalted butter , at room temperature
- 1/4 cup (50g) brown sugar
- 1/2 cup (100g) sugar
- 2 eggs
- 1 tsp (5ml) vanilla extract
- 1 medium carrot, about 2.5 oz (70g) , grated
- 1/2 cup walnuts ,toasted and chopped
For Cream Cheese Frosting
- 8 oz (230g) cream cheese
- 1 ½ tbsp (30g) honey
- 1/2 tsp (3g) vanilla extract
Instructions
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Preheat the oven to 350F (180C). Line baking sheets with parchment paper.
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In a medium-sized bowl, whisk together the flour, oats, baking powder salt, cinnamon and nutmeg. Set aside.
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In a large bowl mix butter with both sugars until light and creamy. Add eggs one at a time. Add vanilla extract and mix to combine.
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Gradually incorporate the flour and oat mixture, the grated carrot and toasted walnuts.
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Using your ice cream scoop take equal portions of dough, about 1 inch (2.5 cm) balls. Place on the prepared baking sheet. Repeat with remaining dough, keeping 2 inches (5cm) space between cookies.
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Use your thumb or ½ tsp to make an indentation into the center of each cookie.
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Bake for 10-11 minutes until slightly golden at the edges. While still warm press the center of the cookies as much as needed.
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Cool on baking sheets for 5-10 minutes. Remove to the cooling rack to cool completely.
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While they cool, prepare the cream cheese frosting.
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Mix the cream cheese with honey and vanilla extract until well combined.
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Fill the cookies with cream cheese frosting and dust with cinnamon powder. Enjoy!
Nutrition
Serving: 1 cookie out of 25Calories: 145kcalCarbohydrates: 12.3gProtein: 3.2gFat: 9.4gSaturated Fat: 4.8gCholesterol: 50mgSodium: 89mgPotassium: 81mgFiber: 1gSugar: 5.3gCalcium: 30mgIron: 1mg
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