How to Make a Thick Soft Carrot Cake Cookie: Tips and Tricks

• SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter. As a result, recipes that use shortening tend to produce an end product that rises slightly higher, retains its shape during baking, and has a softer or lighter interior texture.
• UNSALTED BUTTER: For flavor, a little fat and a tiny bit of liquid.
• CREAM CHEESE: (secret ingredient) Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
• BAKING POWER: Baking soda can help create crisper cookies, but we want a thick, soft cookie, so omit the baking soda and use baking powder.
• HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold it together.
• CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.

How to Make Large, Thick, Chewy Bakery-Size Carrot Cake Cookies

If you’re craving the cozy flavors of carrot cake but want something a little more handheld and snackable, thick and soft carrot cake cookies are the perfect solution. These cookies combine all the best elements of the classic dessert—warm spices, shredded carrots, and a rich, tender crumb—into a pillowy treat that’s easy to whip up and even easier to devour. Whether you’re baking for a spring gathering or just need a sweet pick-me-up, these cookies deliver the comforting taste of carrot cake in every soft, cake-like bite. THIS RECIPE MAKES 17 GIANT THICK COOKIES!🍪

THICK BAKERY CARROT CAKE INGREDIENTS LIST– full printable recipe below in recipe card

CARROT CAKE COOKIE DOUGH

• ½ cup vegetable shortening
• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 (10-ounce) bag store-bought shredded carrots, chopped
• 2½ teaspoons ground cinnamon
• ¾ teaspoon ground nutmeg
• 4 cups all-purpose flour
• ¾ teaspoon salt
• 1¾ teaspoons baking powder
• ¾ cup pecans, chopped
• 1 (6-ounce) bag dried pineapple, chopped
• ¾ cup sweetened shredded coconut

CREAM CHEESE COOKIE FROSTING

• ½ cup unsalted butter, softened
• 4 ounces cream cheese, softened
• ½ teaspoon vanilla extract
• 3 cups powdered sugar
• 1 tablespoon milk or water
• Optional Topping: orange and green sugar sprinkles

CARROT CAKE COOKIE DOUGH INSTRUCTIONS

1. Line 2 cookie sheets with parchment paper and set aside.
2. Add the shortening, butter, cream cheese, white sugar, brown sugar, eggs, and vanilla extract to a large mixing bowl. Mix until light and fluffy. Gently stir in the chopped, shredded carrots. Set aside.
3. Whisk together ground cinnamon, ground nutmeg, flour, salt, and baking powder in a medium bowl.
4. Add the dry ingredients to the wet ingredients and blend until well combined.
5. To the cookie dough, fold in the chopped pecans, chopped dried pineapple, and shredded coconut.
6. Divide the dough into 17 (4-ounce) balls.
7. Place the cookie dough balls equally on the prepared cookie sheets and refrigerate for 2½ hours.
8. Preheat the oven to 350°F. NOTE THAT THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST THE BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake for 16 minutes. Flatten the cookies with the back of a wooden spoon, then continue baking for an additional 3 minutes.
9. Slide the cookies still on the parchment paper onto the counter to cool completely.
10. Frost cooled cookies and add sprinkles.

CREAM CHEESE COOKIE FROSTING INSTRUCTIONS

1. Add the butter and cream cheese to a large mixing bowl. Beat until light and fluffy (about 3 minutes).
2. Add powdered sugar, vanilla, and milk (or water).
3. Beat on low speed until the sugar is incorporated, then increase to high speed until light and fluffy (about 3 minutes).
4. Spread or pipe onto cooled cookies.
5. Add optional sprinkles. ENJOY!

WHAT MAKES THESE COOKIES BAKERY-WORTHY? SECRETS REVEALED

• Size – These aren’t your average cookies. They’re thick, oversized, and satisfying—perfect for wrapping up individually or stacking in a jar for a gift.
• Texture – A beautiful balance of crisp edges and soft, chewy centers. The oats and carrots add that hearty bite that makes you want to reach for another.
• Flavor – We’re layering cinnamon, nutmeg, and a touch of vanilla for that signature carrot cake warmth, plus optional add-ins like chopped walnuts, coconut, or white chocolate chips if you’re feeling wild.

Along with techniques, ingredients are a key factor in making a good soft, chewy cookie.

Can This Recipe Make Smaller Cookies?

This recipe is designed to make 12 large, thick, gooey cookies, similar to the ones you find at a bakery.

However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.

HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES

1. LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to double the cookies.
2. Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.

CAN CARROT CAKE COOKIE DOUGH BE MADE IN ADVANCE?

YES! You can easily make this dough ahead of time and store it in the refrigerator or freezer.

REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.

FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.

FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.

MORE THICK BAKERY-SIZE COOKIE RECIPES

If you’re a fan of those ultra-thick, bakery-style cookies that are crispy on the edges and irresistibly soft in the center, this list of recipes is for you. From classic chocolate chip and decadent double chocolate to unique flavors like red velvet, peanut butter cup, and even carrot cake, each cookie is crafted to deliver that over-the-top, fresh-from-the-bakery experience. These recipes focus on bold flavors, rich textures, and that signature oversized look that makes every bite feel like a special treat. Perfect for parties, gifts, or simply indulging your inner cookie lover, this collection has something for every craving.

Making thick, soft, bakery-size carrot cake cookies is a delicious way to enjoy all the cozy, spiced flavors of traditional carrot cake in a fun, portable form. With their moist texture, generous size, and rich flavor, these cookies feel indulgent and comforting all at once. Whether you finish them with a swirl of cream cheese frosting or enjoy them as-is, they’re sure to be a hit with anyone who takes a bite. Once you’ve made a batch, don’t be surprised if they become a go-to favorite for celebrations, gifting, or just satisfying that sweet tooth in the most satisfying way.🥕❤️Sheryl