1. In a large mixing bowl, beat the butter and confectioners’ sugar together with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes.
2. Mix in the vanilla. Add the flour and cinnamon gradually, beating on low speed until the dough starts to come together.
3. Add the walnuts and grated carrots, then mix until evenly distributed. Increase to high speed and beat for about 2 minutes, until the dough looks more crumbly and less dry.
4. Gather the dough with your hands and shape it into a ball. Flatten it into a disc, wrap it tightly in plastic wrap, and chill for at least 2 hours or overnight.
5. Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. If the dough chilled overnight, let it sit at room temperature for 10 to 20 minutes so it becomes easier to roll.
6. Lightly flour a clean work surface and roll the dough out to about 1/4-inch thickness. Cut out cookies with your chosen cookie cutter, then reroll the scraps and repeat.
7. Arrange the cookies about 1/2 inch apart on the prepared baking sheets. Chill them for another 10 minutes while the oven finishes heating.
8. Bake for 12 to 14 minutes, or until the edges are just turning golden. For a softer cookie, begin checking at 10 to 12 minutes.
9. Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
10. Enjoy them plain, or finish with a white chocolate drizzle once cooled.

White Chocolate Drizzle

1. Set a saucepan over medium-low heat with about 2 inches of water and bring it to a gentle simmer.
2. Reduce the heat to low and place a heatproof bowl over the pan, making sure the bowl does not touch the water.
3. Add the white chocolate and stir constantly until fully melted and smooth.
4. Spoon or drizzle the melted chocolate over the cooled cookies. Let it set before storing or stacking.