Step 1

Preheat the oven to 350℉. Line two baking sheets (rimmed cookie sheet 12"x17") with parchment paper. Set aside.

Step 2

Dry Ingredients : In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, baking powder, ginger and salt until combined. Set aside.

Step 3

Wet Ingredients : In a large bowl using an electric hand mixer, or the bowl of a stand mixer with the paddle attachment, beat the butter, sugar, and light brown sugar until it's light and fluffy. About 1-2 minute of beating.Add in the eggs one at a time, beating on low speed just until incorporated after each addition.Add in the vanilla extract and beat just until combined. Scrape down the sides of the bowl as needed with a spatula.

Step 4

Add the flour mixture into the bowl of wet ingredients and mix on low speed just until incorporated and no flour streaks remain in the batter.

Step 5

Add in the shredded carrots and walnuts. Mix on low speed just until combined.

Step 6

Scoop the carrot cake cookie dough onto the prepared baking sheets, leaving about 2-inches apart. I use a medium cookie scoop to do this.

Step 7

Bake for 12-15 minutes or until the edges are set and golden brown.

Step 8

Remove the cookies from the oven and allow the cookies to cool on the baking sheet for 30 minutes.

Step 9

Make The Glaze : When the cookie are cooled prepare the simple vanilla glaze. Mix together the powdered sugar and milk in a small bowl until it forms a glaze.* If it's too thick then add more milk a little at a time. If it's too runny then add more powdered sugar.

Step 10

Drizzle the glaze over the cookies using a fork, a piping bag, or put the glaze into a Ziploc bag with the bottom corner snipped.