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Carrot Cake Cookies with Browned Butter Cream Cheese Frosting Recipe

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4 from 14 reviews

Deliciously moist carrot cake cookies with a rich browned butter cream cheese frosting. These cookies bring all the flavors of classic carrot cake into a handheld treat, featuring warm cinnamon, finely shredded carrots, and optional crunchy pecans. Perfectly soft and lightly spiced, they’re baked to golden perfection and topped with a smooth, creamy frosting that spreads easily or pipes beautifully.

Ingredients

Cookie Dough

  • 2 ¾ cup all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ½ teaspoons cinnamon
  • 1 cup unsalted butter (2 sticks, room temperature)
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar
  • 2 teaspoons vanilla extract or vanilla paste
  • 2 eggs (room temperature)
  • 1 ½ cups finely shredded fresh carrots

Browned Butter Cream Cheese Frosting

  • ½ cup unsalted butter (1 stick)
  • 4 ounces cream cheese (softened)
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract or vanilla paste
  • 4-8 tablespoons milk
  • ½ cup pecans (finely chopped, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a large cookie sheet by lining it with parchment paper. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set this mixture aside for later.
  3. Cream Butter and Sugars: In a large mixing bowl, add the softened unsalted butter, granulated sugar, and dark brown sugar. Using a mixer on medium speed, cream these ingredients for 3-4 minutes until the mixture becomes smooth, light, and fluffy.
  4. Add Vanilla and Eggs: Mix in the vanilla extract and then add the eggs one at a time, beating well after each addition to ensure an even blend.
  5. Incorporate Carrots: Stir in the finely shredded fresh carrots, mixing to distribute them evenly throughout the batter.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing slowly just until there are no visible streaks of flour. Be careful not to overmix to keep the cookies tender.
  7. Form Cookies: Using a cookie scoop, drop portions of cookie dough about 2 inches apart onto the prepared baking sheet to allow space for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 12-14 minutes. They should look almost dry on top and give a slight bounce when gently touched.
  9. Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack or clean baking sheet to cool completely before frosting.
  10. Prepare Browned Butter: In a small saucepan over medium heat, melt the remaining ½ cup unsalted butter, stirring frequently. Continue cooking the butter until it turns a deep golden color and brown specks appear on the bottom of the pan, which usually takes an additional 1-2 minutes.
  11. Cool Browned Butter: Remove the pan from heat and let the browned butter cool slightly before using.
  12. Make Frosting: In a mixing bowl, combine the softened cream cheese and the cooled browned butter. Start mixing on low speed to combine, then increase to medium speed until smooth and fully mixed.
  13. Add Vanilla and Powdered Sugar: Mix in the vanilla extract. Gradually add powdered sugar a little at a time to avoid powder flying everywhere. At first, the mixture will seem dry and crumbly.
  14. Adjust Frosting Texture: Add milk one tablespoon at a time, mixing after each addition, until the frosting reaches a smooth and creamy consistency suitable for spreading or piping.
  15. Frost Cookies: Once the cookies have fully cooled, frost them using a knife or a piping bag for a decorative touch.
  16. Add Pecans (Optional): If desired, sprinkle finely chopped pecans on top of the frosting for added texture and flavor.

Notes

  • Ensure eggs and butter are at room temperature for better mixing and texture.
  • Do not overmix the dough to avoid tough cookies.
  • Browned butter can be made ahead and refrigerated, but bring it back to room temperature before mixing with cream cheese.
  • Adjust milk quantity in frosting to reach your preferred spreading consistency.
  • Store the cookies in an airtight container in the refrigerator for up to one week.
  • Adding pecans is optional but recommended for a nice crunch and nutty flavor.

Find it online: https://marthatasty.com/carrot-cake-cookies-with-browned-butter-cream-cheese-frosting-recipe/