Carrot Cake Shortbread Cookies are an Unexpected Delight

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Perfect for any occasion, these Carrot Cake Shortbread Cookies are sure to impress with their unique combination. Whether you’re a fan of shortbread, carrot cake, or both, you’ll love the delightful surprise in every bite.

 

Carrot cake is one of my favorite cakes.  I love all the spices and flavors packed in those layers.  And those layers usually include a sweet cream cheese filling.  My love for this cake goes back to the first Price Club, now Costco, opened in our area.  They made a carrot cake that was not only moist and delicious, but had a delicious, sweet tart apricot filling in the middle.  It quickly became our favorite cake for all the birthday and holiday parties.

 

Since I love shortbread cookies almost as much as macaron, I thought I’d turn carrot cake into a delicious shortbread cookie.  The buttery layers with flecks of carrot and all the carrot cake spices make for an unexpectedly delicious cookie perfect for spring.  These cookies have purple carrots in there which adds to the unexpected delight these cookies have.

 

 

What are shortbread cookies?

 

Shortbread cookies are a classic treat originating from Scotland. They are known for their crumbly texture and rich, buttery flavor. Traditionally, shortbread is made with just three ingredients: sugar, butter, and flour. This simplicity allows for the buttery taste to shine, making them a beloved favorite worldwide.  I would recommend using an Irish butter in these cookies.  It has a higher fat content that makes these cookies even more delicious.

 

Shortbread originated in medieval Scotland as a luxury treat. The name “shortbread” describes the crumbly texture from its high butter content. Initially made with leftover bread dough, bakers began using butter, creating the texture we know today.  They have evolved from medieval biscuit bread to a globally cherished treat, loved for their rich history, cultural significance, and delicious simplicity.

 

 

What is carrot cake?

 

Carrot cake is a moist, flavorful cake that includes grated carrots mixed into the batter. It is believed to date back to the Middle Ages. During this time, sweeteners were scarce and expensive.  This led bakers to use naturally sweet ingredients like carrots to enhance their desserts. The use of carrots in cakes gained popularity in Europe of their ability to retain moisture and add sweetness without the need for large amounts of sugar.

 

Over time, carrot cake recipes evolved, incorporating various spices and ingredients like nuts that further enhance its flavor. Today, carrot cake is celebrated for its moist texture, aromatic spices, and creamy, sweet tart frosting, making it a popular dessert.

 

 

What’s in a carrot cake spice blend?

 

A carrot cake spice blend is a mixture of warm spices that give the cake its distinctive flavor. There’s always cinnamon which adds a sweet and mildly spicy flavor.  Nutmeg adds a warm nutty flavor.  The cloves bring a robust and aromatic sweetness while the ginger brings a warmth and hint of spice.  All of these combine to make a delicious spice blend that enhances the flavor of the carrots and these shortbread cookies.

 

Carrot cake spice creates a warm, sweet, and mildly spicy profile that complements the earthiness of carrots.  Pumpkin pie spice shares a similar base of cinnamon, nutmeg, cloves, and ginger.  However, it often incorporates allspice which has a slightly peppery note, enriching the depth and warmth of pumpkin-flavored treats.  Finally there’s apple pie spice which focuses on cinnamon, with nutmeg and allspice as supporting spices which helps elevate the flavors of apples. Occasionally, cardamom is added, which brings an exotic, fragrant touch, perfect for enhancing the cozy and aromatic flavors in apple-based desserts.

 

 

Can you add fresh carrots to shortbread cookies?

 

Yes, you can add fresh carrots to shortbread cookies! The incorporation of freshly grated carrots brings a unique twist to the traditional shortbread cookie.  They add moisture and subtle sweetness while infusing the cookies with a delightful, earthy flavor, much like they do in the infamous carrot cake.  However, you’ll need to ensure the carrots are finely grated and well-drained. Excess moisture from the carrots can affect the texture of the cookies, so it’s important to squeeze out any liquid before mixing them into the dough.  I have an old kitchen towel that I use to squeeze spinach and used it to squeeze out any excess liquid from the carrots.

 

Ingredients to make your carrot cake shortbread cookies

 

There are no fancy ingredients in these cookies.  They were invented with simple ingredients and keep that as the base for buttery and crisp cookies.

Pantry ingredients – powdered sugar, flour, vanilla extract, cinnamon, ginger, cloves, walnuts

Refrigerator ingredients – butter, carrots, cream cheese, milk

 

 

Instructions for making perfect shortbread cookies

 

Start by preheating your oven to 325 F, ensuring it’s ready when you are.  Next, put the butter, powdered sugar, and flour in the bowl of a food processor and pulse until it resembles coarse meal.  Next, add the vanilla extract, carrot cake spices, chopped walnuts, and carrots and process until the dough begins to come together and form a ball.

 

Turn the dough out onto a floured work surface and knead light until it comes together to form a ball.  Wrap in plastic wrap and refrigerate for at least 30 minutes.  Working with half of the dough at a time, roll the dough out to about 1/4-inch thickness.  Use a biscuit or cookie cutter to cut the cookies out and place them on a silpat or parchment lined baking sheet.

 

 

Bake the cookies for 15 to 20 minutes at 325 F until the edges of the cookies have a light, golden brown color.  Remove the cookies from the oven and cool them in the pan for 5 minutes before removing them to a wire rack to cool completely.

 

Tips for baking perfect shortbread cookies

 

First, use high-quality butter.  That’s why I recommend an Irish or European butter because it has a high fat content.  If you can’t find a butter that does not have salt, then omit the additional salt.  Next, chill the dough.  Chilling the dough keeps the pastry dough light and crispy and helps the cookies maintain their shape and texture.

 

 

Do not overmix the dough.  Doing this can lead to tough cookies. Mix until the ingredients are just combined.  Do not overbake.  Shortbread cookies should be baked until they are just golden around the edges. Remember that cookies have carry over cooking when they come out of oven just like meat does when you remove it from the heat.  Overbaking shortbread cookies can make them dry and hard.

 

What do these carrot cake shortbread cookies taste like?

 

They have perfect layers of shortbread pastry.  These shortbread cookies are tender and lightly crisp.  Just like I like my shortbread cookies.  I don’t like them too crispy because then you get crumbs all over you when you’re eating them. 

 The next thing you taste are all those carrot cake spices!  Oh my.  The warmth and flavor fill your mouth as you bite into the cookie.  You think you’re eating carrot cake but you’re not.  It has the perfect carrot cake flavor.  And then you see the flecks of carrot throughout.  Which are purple and not orange because I used purple carrots for a twist.

I took these to work, and they loved them!  More people than usual grabbed a cookie or two.  I received rave reviews about how delicious they were.  I only hope there’s some left so I can grab myself a couple today.

Wednesday #SpringSweetsWeek Recipes

• Blueberry Blondies from Cindy’s Recipes and Writings
• Caramel Twix Dessert Dip Recipe from Crazy For Couponing
• Carrot Cake Shortbread Cookies from A Kitchen Hoor’s Adventures
• Easy Tangerine Cake from Hezzi-D’s Recipe Box
• Heart Fruit Skewers from For the Love of Food
• Homemade Strawberry Ice Cream from Art of Natural Living
• Lemon Greek Yogurt Bread from Jolene’s Recipe Journal
• Lemon Lush Bars (redo) from The Spiffy Cookie
• Nutella Stuffed Crescent Rolls from A Day in the Life on the Farm
• Sheet Pan Pancakes from Cheese Curd In Paradise