Sourdough Carrot Cake Cookies

Delightfully fermented sourdough carrot cake cookies are full of carrot cake flavor in a convenient cookie! Topped with a sweet vanilla cream cheese glaze, you're going to wish you discovered these sooner!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 20

Cook Time 20

Fermentation Time 2

Total Time 2 40

Servings cookies

Calories 341kcal

Author Kate Freebairn

Ingredients

Wet Ingredients

160 g Butter (softened at room temperature)
175 g Brown Sugar
2 Eggs
5 g Vanilla Extract
100 g Sourdough Discard (or active sourdough starter)

Dry Ingredients

200 g All-purpose Flour
100 g Rolled Oats
200 g Shredded Carrot
50 g Unsweetened Coconut Flakes
60 g Pecans (roughly chopped)
50 g Raisins
50 g Dried Apricots (finely chopped)
120 g White Chocolate Chips
3 g Baking Soda
3 g Ground Cinnamon
3 g Ground Ginger
2 g Allspice
3 g Salt

Vanilla Cream Cheese Glaze (Optional)

100 g Cream Cheese (softened at room temperature)
225 g Powdered Sugar
5 g Vanilla Extract
20 g Heavy Whipping Cream
2 g Salt

Instructions

In a large mixing bowl, add the butter, brown sugar, eggs and vanilla extract and whisk together until well combined. Now add the sourdough starter and whisk until the batter is light and marshmallowy.
On top of the wet ingredients, add all of the dry ingredients and stir together until you have a thick, glossy cookie dough.
Cover the bowl and place in the refrigerator for a minimum of two hours, but up to 48 hours. I highly recommend letting the dough ferment overnight for the best flavor and texture.
When you're ready to bake the sourdough carrot cake cookies, preheat your oven to 190ºC (375ºF) and line two large cookie sheets with parchment paper.
Use a cookie scoop to scoop out balls of dough and place them on the cookie sheets leaving 2" between each dough ball. I've used a 3 tablespoon cookies scoop.
Bake the cookies for 20 minutes at 190ºC (375ºF) or until just golden. You want the edges to be crispy and the middles to be just set.
Allow the cookies to cool on the baking tray and then after 10 minutes transfer to a wire cooling rack to cool completely.

To Make The Glaze

To make the glaze, add all of the glaze ingredients to a stand mixer or food processor and blend until it's smooth and creamy. Add to a piping bag and drizzle over the cookies.
You can mix the glaze by hand, but it's so much easier in a food processor or stand mixer.
Garnish with some finely chopped dried apricots and chopped pecans (optional).

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