Description
Delight in these moist and flavorful Carrot Cake Cookies featuring fresh shredded carrots, toasted pecans, and warm spices, all topped with a luscious brown butter cream cheese icing. Perfect for a twist on classic carrot cake in a convenient cookie form.
Ingredients
Cookie Dough
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (spooned and leveled)
- 1 tablespoon corn starch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup finely shredded fresh carrots
- ½ cup chopped pecans (toasted)
Brown Butter Cream Cheese Icing
- ½ cup salted butter (browned, cooled to room temperature)
- 8 ounces cream cheese (room temperature)
- 1½ teaspoons vanilla extract
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Chopped toasted pecans (for garnish)
Instructions
- Prepare Cookie Dough: Line a baking sheet with parchment paper and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
- Add Egg and Vanilla: Add the egg and mix until fully incorporated, scraping down the bowl halfway through mixing. Then add the vanilla extract and mix to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all purpose flour, corn starch, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg until evenly combined.
- Combine Dry and Wet Ingredients: Add the dry ingredients into the mixer on medium-low speed and mix until just combined to avoid overmixing.
- Add Carrots and Pecans: With the mixer running at the lowest speed, slowly add the finely shredded carrots and toasted chopped pecans. Mix just until evenly incorporated.
- Scoop and Freeze Dough: Use a 3-tablespoon cookie scoop to portion the dough into balls on the prepared parchment-lined baking sheet. Cover with plastic wrap and freeze for at least one hour to set the dough.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C) and line a separate baking sheet with parchment paper for baking.
- Place Dough Balls for Baking: Arrange the frozen dough balls about 1 ½ inches apart on the baking sheet to allow space for spreading during baking.
- Bake Cookies: Bake for approximately 15 minutes, checking for doneness when the tops no longer appear wet or shiny. Adjust baking time as needed, up to a few extra minutes, depending on your oven’s temperature accuracy.
- Cool and Shape Cookies: Remove cookies from oven and let them cool on the baking sheet. For perfectly round cookies, gently swirl a large biscuit cutter or glass around each cookie to even out the edges.
- Brown Butter Preparation: While cookies bake, melt the salted butter in a small pan over medium heat. Stir constantly until the butter turns a golden brown color and develops a nutty aroma. Remove from heat and let cool to room temperature.
- Make Brown Butter Cream Cheese Icing: In a clean stand mixer bowl fitted with the paddle attachment, cream together the cooled brown butter and cream cheese until smooth. Add vanilla extract and mix until combined.
- Incorporate Powdered Sugar and Spices: Gradually add powdered sugar one cup at a time, mixing on low. In the last cup of powdered sugar, add ground cinnamon and fine sea salt. Mix on medium speed for about 3 minutes until light and fluffy.
- Remove Air Bubbles in Icing: Reduce mixer speed to low and mix for an additional 1 minute to remove any air bubbles for a smooth texture.
- Adjust Consistency: If the icing is too thick, add a splash of milk or heavy cream. If too thin, refrigerate for 15 minutes to thicken.
- Ice the Cookies: Using a piping bag or an offset spatula, spread or pipe the brown butter cream cheese icing on top of each cooled cookie. If piping, start from the center and swirl outward.
- Garnish: Sprinkle chopped toasted pecans over the iced cookies for added texture and flavor. Serve and enjoy!
Notes
- Freezing the dough balls before baking helps the cookies keep their shape and results in a better texture.
- Using an oven thermometer ensures consistent baking temperature and perfectly baked cookies.
- Browning the butter adds a deep, nutty flavor that perfectly complements the spices and cream cheese icing.
- Allow cookies to cool completely before icing to prevent melting and sliding of frosting.
- Store iced cookies in an airtight container in the refrigerator for up to 5 days.
