Carrot Ginger Sesame Drop Cookies bring together the warmth of ginger, the sweetness of carrot, and a nutty sesame finish — perfect for Easter or anytime you’re craving something a little different.
As Easter approaches, I always find myself reaching for fresh flavors and recipes that feel just a little unexpected. These Carrot Ginger Sesame Drop Cookies fit that mood perfectly — soft, fragrant, gently spiced, and just sweet enough. They’re inspired by Asian flavors but have a springtime brightness that makes them feel right at home on a holiday dessert table.
The original version of this recipe came together a few years ago when I had extra fresh ginger from making fried rice and a crisper drawer full of carrots. I also had a nearly full jar of sesame seeds that had been begging to be used. The flavor combination was intuitive — ginger and sesame are a natural pair, and the carrots add gentle sweetness and moisture. And once I tasted the first batch, I knew these cookies were something special.
The dough comes together quickly and doesn’t require chilling — just drop them by the spoonful onto a baking sheet and they puff up into soft, golden little rounds. The sesame seeds add texture and a hint of nutty depth, while the ginger keeps things lively. They’re the kind of cookie you can eat with your morning coffee or add to a spring brunch table. I’ve even tucked a few into Easter baskets for something a little different from the usual chocolate.
The first time I brought these to a community event — Mass on the Grass at Holy Family church in Glendale — they disappeared quickly. People love the balance of familiar and new, and these cookies hit that sweet spot. You don’t need frosting, decorations, or even a mixer — just a few pantry ingredients and a little inspiration.
These cookies also happen to be a wonderful make-ahead dessert. They stay soft for days and travel well. Whether you’re hosting Easter brunch or just looking for something to brighten a weekday afternoon, I hope you give them a try.
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Carrot Ginger Sesame Drop Cookies
Equipment
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Ingredients
- 1 ½ cup sesame seeds
- 2 cups carrots, grated
- 2 tablespoons ginger, grated
- 1 cup butter
- ¾ cup white sugar
- ¾ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups *all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt, Pink Himalayan preferred
- ¼ cup raisins
- 1 egg white
- 1 teaspoon water
Lemon Glaze (Optional)
- 1 lemon
- ½ box powdered sugar
- 1 tablespoon water
Instructions
- Mise en place
- 1 1/2 cup sesame seedsIn a large heavy skillet over medium heat, toast sesame seeds until golden brown, shaking skillet and stirring frequently to keep them moving. Remove from heat and set aside.
- Heat oven to 350°F. Have ready at least two parchment paper lined cookie sheets.
- 2 cups carrotsGrate the carrots
- 2 tablespoons gingerGrate the ginger, then chop with a knife until it is fine.
- 1 cup butterCream the butter until light and fluffy.
- 3/4 cup white sugar, 3/4 cup brown sugarAdd the sugars and beat in completely.
- 2 eggs, 2 teaspoons vanillaAdd eggs and vanilla.
- Add the ginger.
- 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon saltSlowly add flour, baking soda, and salt.
- 1/4 cup raisinsAdd the raisins and stir.
- Stir in the carrots.
- Drop the cookies using a small ice cream scoop, size 24 recommended, and roll in the roasted sesame seeds. Be prepared for your fingers to get dirty.
- Mix together the egg white and a little water to make an egg wash
- 1 egg white, 1 teaspoon waterCarefully paint each cookie with the egg white wash
- Place on the cookie sheets.
- Bake for 12 to 15 minutes. Let them cool completely.
Lemon Glaze (optional)
- 1 lemon, 1/2 box powdered sugar, 1 tablespoon waterJuice the lemon and mix it with the powered sugar. If it is too thin, add water. Brush the cookies with the lemon glaze. Enjoy!
Notes
Nutrition
