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Carrot Cake Cookies with Brown Butter Cream Cheese Frosting

  • Author: WAFA LI

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (spooned and leveled) 🌾
  • 1 teaspoon baking soda 🧂
  • ½ teaspoon salt 🧂
  • 2 ½ teaspoons ground 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 🥕
  • ½ cup unsalted butter (1 stick) for frosting 🧈
  • 4 ounces cream cheese, softened 🧀
  • 6 cups powdered sugar (confectioners’) 🍚✨
  • 2 teaspoons vanilla extract for frosting 🌼
  • 4–8 tablespoons milk (to adjust frosting consistency) 🥛
  • ½ cup pecans, finely chopped (optional) 🌰

Instructions

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined.
  3. In a stand mixer or large bowl with an electric mixer, cream the room-temperature butter with the granulated and dark brown sugars on medium speed for 3–4 minutes, until light and fluffy.
  4. Add the vanilla and eggs (one at a time if you like), mixing until fully incorporated.
  5. Fold in the finely shredded carrots until evenly distributed throughout the batter.
  6. Gradually add the dry ingredients to the wet mixture and mix on low speed until no flour streaks remain. Do not overmix.
  7. Use a cookie scoop (about 1.5 tablespoons) to portion dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
  8. Bake in the preheated oven for 12–14 minutes, or until the tops look nearly dry and the cookies give slightly when touched.
  9. Remove the cookies from the oven and transfer to a cooling rack or a clean sheet pan to cool completely before frosting.
  10. To make the brown butter: melt ½ cup butter in a small saucepan over medium heat, stirring frequently. Once melted, continue cooking and stirring until the butter turns a deep golden color and brown flecks form on the bottom (about 1–3 minutes more). Remove from heat and let cool briefly.
  11. In a mixing bowl, beat the softened cream cheese and the slightly cooled brown butter together, starting on low and increasing to medium until smooth and combined.
  12. Add the 2 teaspoons vanilla, then add the powdered sugar a little at a time, mixing until incorporated. The mixture will be dry at first.
  13. Add milk, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency (use 4–8 tablespoons as needed).
  14. When cookies are completely cool, spread or pipe the brown butter cream cheese frosting onto each cookie.
  15. If desired, sprinkle chopped pecans over the frosting for crunch and garnish.
  16. Serve immediately or store cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving if chilled.

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Find it online: https://fetss.com/desserts/carrot-cake-cookies-with-brown-butter-cream-cheese-frosting/