Delicious Carrot Cake Cookies Recipe

Why You’ll Love This Recipe

These Carrot Cake Cookies have everything you love about carrot cake but in a fun, easy-to-enjoy cookie format. The perfect balance of warm spices like cinnamon, nutmeg, and ginger, combined with the sweetness of carrots and the crunch of toasted pecans, makes each bite heavenly. The brown butter cream cheese icing takes these cookies to the next level, creating a creamy, rich topping that perfectly complements the cookie base. These cookies are ideal for any time you want to satisfy your sweet tooth, and they’ll surely become a favorite in your baking rotation.

Ingredients

Carrot Cake Cookies:

• 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 and 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

Garnish:

• Chopped toasted pecans

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the 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 smooth.

   • Add the egg and mix until fully incorporated, scraping down the bowl halfway through mixing. Add the vanilla extract and continue to mix.

   • In a separate bowl, whisk together the flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.

   • Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.

   • Add the shredded carrots and toasted pecans, mixing gently until incorporated.

2. Shape the Cookies:

   • Using a 3-tablespoon cookie scoop, scoop out dough and form into balls. Place the dough balls on the parchment-lined baking sheet.

   • Cover the dough balls with plastic wrap and freeze for at least 1 hour.

3. Bake the Cookies:

   • Preheat your oven to 350°F (175°C) and line a separate baking sheet with parchment paper.

   • Place the chilled dough balls on the new cookie sheet, spacing them about 1½ inches apart.

   • Bake for about 15 minutes, or until the tops are no longer shiny and wet. If they need extra time, continue baking for an additional 2 minutes and check again.

   • Once done, remove from the oven and let the cookies cool on the baking sheet. For round cookies, gently swirl a large biscuit cutter or glass around each cookie to even out the edges.

4. Prepare the Brown Butter Cream Cheese Icing:

   • While the cookies are baking, brown the butter in a small pan over medium heat, stirring constantly. Once golden brown, remove from the heat and let cool.

   • In the bowl of a stand mixer, beat together the cooled brown butter, cream cheese, and vanilla extract.

   • Gradually add the powdered sugar, one cup at a time. In the last cup, add the cinnamon and salt.

   • Beat on medium speed for about 3 minutes, or until the icing is light and fluffy. If it’s too thick, add a splash of milk or heavy cream. If too thin, chill for 15 minutes.

5. Assemble the Cookies:

   • Once the cookies have cooled, spread or pipe the brown butter cream cheese icing onto each cookie. Garnish with chopped toasted pecans.

Servings and Timing

• Servings: 14 cookies

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Freezing Time: 1 hour

• Total Time: 1 hour 35 minutes

Storage/Reheating

• Room Temperature: Store cookies in an airtight container for up to 3 days. If frosted, place parchment paper between layers to prevent sticking.

• Refrigerator: For longer storage, keep frosted cookies in an airtight container in the fridge for up to 5 days. Let them come to room temperature before eating for the best texture.

• Freezing (Unfrosted): Freeze baked, unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before frosting.

• Freezing Cookie Dough: Freeze scooped cookie dough balls on a baking sheet until firm, then store in a freezer-safe bag for up to 3 months. Bake from frozen, adding 2-3 extra minutes to the baking time.

FAQs

How long should I freeze the cookie dough?

You should freeze the cookie dough for at least 1 hour before baking to ensure the cookies hold their shape during baking.

Can I use store-bought frosting for these cookies?

While homemade brown butter cream cheese icing is highly recommended for the best flavor, you can use store-bought cream cheese frosting if you’re in a pinch.

Can I make these cookies without pecans?

Yes, you can skip the pecans if you have nut allergies or just prefer to make them without nuts.

Can I substitute the brown sugar with white sugar?

While brown sugar adds a nice depth of flavor, you can substitute it with more granulated sugar if needed, though it may slightly change the texture and flavor.

What’s the best way to store leftover cookies?

Store them in an airtight container at room temperature or in the fridge for longer freshness.

Can I freeze the frosted cookies?

Yes, you can freeze frosted cookies. Be sure to layer parchment paper between them so they don’t stick together.

What’s the secret to making these cookies soft?

Chilling the dough before baking helps the cookies retain their softness. The butter and sugars also contribute to their tenderness.

How can I make these cookies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and ensure the other ingredients are gluten-free.

Why are my cookies spreading too much during baking?

Make sure the dough is chilled before baking, and ensure you're not using a warm baking sheet.

How can I make the frosting thicker or thinner?

If your frosting is too thick, add a little milk to loosen it up. If it’s too thin, chill it for a bit to firm up.

Conclusion

These Carrot Cake Cookies are the perfect combination of moist, flavorful cookie dough topped with creamy, decadent icing. With their soft texture, delicious spice blend, and irresistible cream cheese frosting, they’re sure to become a favorite in your cookie jar. Whether you’re baking for a holiday or just because, these cookies are a guaranteed hit!