Carrot Cake Cookies with Browned Butter Cream Cheese Frosting Recipe

Introduction

These carrot cake cookies are a delightful twist on the classic dessert, combining the warm spices and moist texture of carrot cake into a handheld treat. Topped with a luscious browned butter cream cheese frosting, they’re perfect for any occasion.

Ingredients

• 2 ¾ cups 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
• 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. Step 1: Preheat the oven to 350 degrees Fahrenheit. Prepare a large cookie sheet with parchment paper and set aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until combined. Set aside.
3. Step 3: In a mixing bowl, cream the room temperature butter with both sugars on medium speed for 3-4 minutes until smooth, light, and fluffy.
4. Step 4: Add the vanilla and eggs to the butter mixture and mix until fully combined.
5. Step 5: Stir in the finely shredded carrots until evenly distributed.
6. Step 6: Gradually add the dry ingredients to the wet ingredients and mix on low speed until no flour streaks remain. Avoid over mixing.
7. Step 7: Using a cookie scoop, drop the dough onto the prepared baking sheet about 2 inches apart.
8. Step 8: Bake for 12-14 minutes, until the tops appear almost dry and slightly springy to the touch.
9. Step 9: Remove from oven and transfer cookies to a wire rack or clean baking sheet to cool completely before frosting.
10. Step 10: To prepare the frosting, melt ½ cup unsalted butter in a small saucepan over medium heat, stirring often.
11. Step 11: Once melted, continue cooking the butter for a minute or two more, stirring frequently until it turns a deep golden color with brown flecks at the bottom.
12. Step 12: Remove from heat and let the browned butter cool slightly.
13. Step 13: In a mixing bowl, beat the browned butter with softened cream cheese on low speed to combine, then increase to medium speed until smooth.
14. Step 14: Add vanilla extract and mix to combine.
15. Step 15: Gradually add powdered sugar a little at a time, mixing until incorporated. The mixture will be dry and crumbly at first.
16. Step 16: Add milk one tablespoon at a time until the frosting reaches a smooth, creamy consistency.
17. Step 17: Once cookies are fully cooled, spread the frosting on with a knife or pipe it on using a piping bag.
18. Step 18: If desired, sprinkle finely chopped pecans over the frosted cookies for added texture and flavor.

Tips & Variations

• For extra moisture, you can add ¼ cup of crushed pineapple drained well to the dough.
• Substitute walnuts for pecans or omit nuts entirely if preferred.
• Use vanilla paste instead of extract for more intense vanilla flavor.
• Make sure carrots are finely shredded so they distribute evenly and provide a moist crumb.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese frosting. Allow them to come to room temperature before serving for the best texture. They can also be frozen unfrosted for up to 3 months; thaw completely before frosting and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without frosting?

Yes, the cookies are delicious on their own baked fresh. The frosting adds richness and sweetness but can be omitted for a simpler treat.

How do I prevent the frosting from becoming too runny?

Make sure to add milk gradually to control the consistency. If the frosting becomes too thin, add a little more powdered sugar to thicken it back up.

Carrot Cake Cookies with Browned Butter Cream Cheese Frosting Recipe

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4.9 from 69 reviews

These Carrot Cake Cookies combine the rich flavors of a classic carrot cake into soft, perfectly spiced cookies topped with a luscious browned butter cream cheese frosting. Perfectly moist with finely shredded carrots and cinnamon, these cookies satisfy cake cravings in a portable, bite-sized form.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 40 minutes
• Yield: Approximately 24–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ¾ cup all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 ½ teaspoons cinnamon

Cookie Dough

• 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

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

Optional Topping

• ½ cup pecans (finely chopped)

Instructions

1. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
2. Prepare Baking Sheet: Line a large cookie sheet with parchment paper and set it aside.
3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, salt, and cinnamon. Stir well and set the mixture aside.
4. Cream Butter and Sugars: In a mixing bowl, beat the 1 cup of room temperature unsalted butter with the granulated sugar and dark brown sugar on medium speed for 3-4 minutes until smooth, light, and fluffy.
5. Add Vanilla and Eggs: Incorporate the vanilla extract and eggs into the butter mixture and mix until well combined.
6. Mix in Carrots: Stir in the finely shredded fresh carrots until evenly distributed.
7. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing slowly until no flour streaks remain. Avoid overmixing to keep cookies tender.
8. Scoop Dough: Using a cookie scoop, place dough onto the prepared baking sheet about 2 inches apart to allow for spreading.
9. Bake Cookies: Bake for 12-14 minutes, or until the tops look almost dry and slightly spring back when touched gently.
10. Cool Cookies: Remove from oven and transfer cookies to a wire rack or clean baking sheet to cool completely before frosting.
11. Prepare Browned Butter: In a small saucepan over medium heat, melt ½ cup of butter. Continue cooking, stirring frequently, until the butter turns a deep golden color and brown flecks appear at the bottom, about 2-3 minutes.
12. Cool Browned Butter: Remove from heat and let it cool slightly to avoid melting the cream cheese when combined.
13. Mix Frosting Base: In a mixing bowl, beat the softened cream cheese and browned butter together on low speed initially, then increase to medium until fully combined.
14. Add Flavor and Sugar: Stir in the vanilla extract, then gradually add powdered sugar a little at a time to avoid dust clouds, mixing until combined. The frosting will initially be dry and crumbly.
15. Adjust Frosting Consistency: Add milk one tablespoon at a time to achieve a smooth, creamy texture suitable for spreading or piping.
16. Frost Cookies: Once cookies have completely cooled, spread or pipe the frosting atop each cookie.
17. Add Optional Topping: If desired, sprinkle chopped pecans over the frosted cookies for added texture and flavor.

Notes

• Ensure carrots are finely shredded for the best texture in the cookies.
• Do not overmix the dough when combining the dry and wet ingredients to maintain a tender texture.
• Allow cookies to cool completely before frosting to prevent the frosting from melting.
• Browned butter adds a rich, nutty flavor to the frosting.
• If frosting is too thick, adjust consistency with milk gradually to avoid making it too runny.
• Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.

Keywords: carrot cake cookies, carrot cookies, cream cheese frosting, browned butter frosting, spiced cookies, soft cookies, dessert cookies