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Carrot Cake Cookies

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These Carrot Cake Cookies bring the irresistible flavors of classic carrot cake into a delightful cookie form. Packed with freshly grated carrots, aromatic spices, and toasted pecans, these cookies are then topped with a smooth brown butter cream cheese icing, making them an indulgent treat.

Ingredients

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

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

Chopped toasted pecans for garnish

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Add the egg and mix until fully incorporated, scraping down the bowl halfway through mixing. Add the vanilla extract and continue to mix.
  4. In a separate bowl, whisk together the flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed until just combined.
  6. Add the shredded carrots and toasted pecans, mixing gently until incorporated.
  7. Using a 3-tablespoon cookie scoop, scoop out dough and form into balls. Place the dough balls on the parchment-lined baking sheet.
  8. Cover the dough balls with plastic wrap and freeze for at least 1 hour.
  9. Preheat your oven to 350°F (175°C) and line a separate baking sheet with parchment paper.
  10. Place the chilled dough balls on the new cookie sheet, spacing them about 1½ inches apart.
  11. 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.
  12. 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.
  13. 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.
  14. In the bowl of a stand mixer, beat together the cooled brown butter, cream cheese, and vanilla extract.
  15. Gradually add the powdered sugar, one cup at a time. In the last cup, add the cinnamon and salt.
  16. 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.
  17. Once the cookies have cooled, spread or pipe the brown butter cream cheese icing onto each cookie. Garnish with chopped toasted pecans.

Notes

  • Store cookies in an airtight container for up to 3 days at room temperature. If frosted, place parchment paper between layers to prevent sticking.
  • 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.
  • 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.
  • 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.
  • Chilling the dough helps the cookies retain their softness during baking.
  • Use gluten-free flour to make these cookies gluten-free.

Nutrition

Find it online: https://recipesbyjanet.com/delicious-carrot-cake-cookies-recipe/