Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Carrot Cake Cookies with Brown Butter Cream Cheese Icing

  • Author: WAFA LI

Ingredients

Scale
  • 1/2 cup unsalted butter, room temperature 🧈
  • 1/2 cup granulated sugar 🍚
  • 1/2 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 🧁
  • 1/2 teaspoon fine sea salt 🧂
  • 1 teaspoon ground cinnamon 🍂
  • 1/4 teaspoon ground ginger 🫚
  • 1/2 teaspoon ground nutmeg 🌰
  • 1 cup finely shredded fresh carrots 🥕
  • 1/2 cup chopped pecans, toasted 🌰
  • For the Brown Butter Cream Cheese Icing:
  • 1/2 cup salted butter, browned and cooled 🧈
  • 8 ounces cream cheese, room temperature 🧀
  • 1 1/2 teaspoons vanilla extract 🍦
  • 3 cups powdered sugar 🍚
  • 1/2 teaspoon ground cinnamon 🍂
  • 1/2 teaspoon fine sea salt 🧂
  • Garnish: chopped toasted pecans 🌰

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixer, cream 1/2 cup unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar until light and fluffy, about 2–3 minutes.
  3. Beat in 1 large egg and 2 teaspoons vanilla extract until fully incorporated, scraping the bowl once.
  4. In a bowl, whisk 2 cups flour, 1 tablespoon corn starch, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon ginger and 1/2 teaspoon nutmeg.
  5. Add dry ingredients to the wet ingredients and mix on low until just combined; do not overmix.
  6. On low speed, fold in 1 cup shredded carrots and 1/2 cup toasted chopped pecans until evenly distributed.
  7. Use a 3-tablespoon scoop to form dough balls, place on a tray, cover with plastic wrap and freeze at least 60 minutes to firm.
  8. Place dough balls 1 1/2 inches apart on the prepared baking sheet and bake about 15 minutes, checking from minute 13; cookies are done when the surface is no longer glossy.
  9. Remove cookies from oven and cool on the sheet a few minutes; press gently with a glass for perfectly round cookies while warm if desired.
  10. To make brown butter, melt 1/2 cup salted butter in a small pan over medium heat, stir until golden and fragrant, then remove and cool to room temperature.
  11. Beat 8 ounces cream cheese with the cooled brown butter and 1 1/2 teaspoons vanilla extract until smooth.
  12. Add 3 cups powdered sugar one cup at a time; in the last cup add 1/2 teaspoon cinnamon and 1/2 teaspoon salt, then beat on medium about 3 minutes until light and fluffy.
  13. If frosting is too thick, add a splash of milk or cream; if too thin, refrigerate 15 minutes.
  14. Pipe or spread the brown butter cream cheese icing onto cooled cookies and finish with chopped toasted pecans.
  15. Store iced cookies in an airtight container in the fridge; uniced cookies keep at room temperature for 2–3 days.

Do you like this recipe ?

Share it with your friends in INSTAGRAM

and tag us @dailyrecipehaven_

we can't wait to see what you've made!

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