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 10

Cook Time 20

Fermentation Time 2

Total Time 2 30

Servings cookies

Calories 205kcal

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)
200 g All Purpose Flour
8 g Baking Soda
1 teaspoon Ground Cinnamon
1 tsp Ground Ginger
3 g Salt
250 g Shredded Carrot
50 g Unsweetened Coconut Flakes
90 g Raisins
180 g Rolled Oats

Vanilla Cream Cheese Glaze (Optional)

120 g Cream Cheese (softened at room temperature)
5 g Vanilla Extract
100 g Powdered Sugar
20 g Milk

Instructions

In a large mixing bowl, add the butter, sugar, vanilla extract and eggs and whisk together until well combined.
Now add the sourdough starter and whisk until the batter is light and marshmallowy.
Now, add all the dry ingredients to the bowl and stir together using a spatula until you have a thick, sticky cookie dough.
Cover the bowl with a plastic cover and place in the refrigerator for a minimum of two hours. It's fine to leave the dough up to 24 hours.
When you're ready to bake the sourdough carrot cake cookies, preheat your oven to 190C (375F) 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.
Take a flat bottomed glass or measuring cup and run it under water. Use the glass or cup to flatten each of the dough balls.
Bake the cookies for 20 minutes at 190C (375F) 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.

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