Description
These Carrot Cake Cookies are a delightful twist on classic carrot cake, combining the flavors of warm spices, sweet carrots, and crunchy pecans in a soft cookie form. Topped with a rich brown butter cream cheese icing, these cookies are perfect for any occasion, from Easter celebrations to everyday indulgence.
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, 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
Instructions
- Carrot Cake Cookies
1. Line a baking sheet with parchment paper. 2. Cream together butter and sugars. 3. Add egg and vanilla. 4. Whisk dry ingredients. 5. Mix dry ingredients into wet. 6. Add carrots and pecans. 7. Scoop dough onto baking sheet. 8. Freeze dough balls. 9. Preheat oven and bake cookies. 10. Cool cookies.
- Brown Butter Cream Cheese Icing
1. Brown butter. 2. Cream together cream cheese, brown butter, and vanilla. 3. Add powdered sugar, cinnamon, and salt. 4. Mix until light and fluffy. 5. Adjust consistency if needed. 6. Ice cookies and garnish.
Notes
- Store room temperature in an airtight container for up to 3 days.
- Refrigerate frosted cookies for up to 5 days.
- Freeze unfrosted cookies for up to 3 months.
- Freeze cookie dough for up to 3 months.
- Avoid using pre-shredded carrots for best results.
- If cookies don’t flatten, tap the baking sheet to flatten.
Nutrition
- Serving Size: 1 cookie
- Calories: 434 kcal
- Sugar: 41g
- Sodium: 279mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 63mg
