Why Make This Recipe
Carrot Cake Cookies are a delightful twist on traditional carrot cake, combining the rich flavors of warm spices with the comforting sweetness of carrots. These cookies are soft, chewy, and packed with textures from chopped pecans, making them perfect for any occasion. Whether you’re celebrating a holiday, enjoying a casual get-together, or simply satisfying a sweet tooth, these cookies will surely impress your family and friends. Plus, the creamy brown butter cream cheese icing takes them to another level of deliciousness!
How to Make Carrot Cake Cookies
Ingredients:
- 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 cornstarch
- 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
Brown Butter Cream Cheese Icing:
- 1/2 cup salted butter, browned and cooled to room temperature
- 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
- Chopped toasted pecans for garnish
Directions:
- Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until well combined.
- Add the egg and mix until fully incorporated, scraping down the sides of the bowl halfway through mixing. Then, add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg.
- Gradually add the dry ingredients into the wet mixture and mix on medium-low speed until just combined.
- Slowly fold in the shredded carrots and chopped pecans, mixing just until combined. Do not overmix.
- Using a 3-tablespoon cookie scoop, scoop out the dough and place balls on the prepared baking sheet.
- Cover the dough balls with plastic wrap and place them in the freezer to set for at least an hour.
- Preheat the oven to 350°F (175°C) and line another baking sheet with parchment paper.
- Place the chilled dough balls on the new baking sheet, ensuring they are about 1 1/2 inches apart.
- Bake the cookies for about 15 minutes or until they are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet.
- For the icing, brown the salted butter in a small pan over medium heat, stirring constantly until it turns golden brown. Set the browned butter aside to cool.
- In a bowl, cream together the room temperature cream cheese and cooled brown butter, adding the vanilla extract.
- Gradually add the powdered sugar, one cup at a time, incorporating the ground cinnamon and fine sea salt with the last cup. Mix on medium speed for about 3 minutes until the icing is light and fluffy. If the icing is too thick, you can add a splash of milk or heavy cream to reach your desired consistency.
- Ice the cookies using a piping bag or by spreading the icing on top of each cookie. Garnish with chopped toasted pecans.
How to Serve Carrot Cake Cookies
Serve Carrot Cake Cookies fresh from the oven or at room temperature. They are perfect on their own or paired with a cup of tea or coffee. These cookies can be displayed on a beautiful plate for a charming treat at parties or gatherings.
How to Store Carrot Cake Cookies
Store the un-iced Carrot Cake Cookies in an airtight container at room temperature for up to one week. If you have iced them, it is best to keep them in the fridge to maintain the freshness of the cream cheese icing. Use an airtight container to prevent them from drying out.
Tips to Make Carrot Cake Cookies
- Make sure the butter and eggs are at room temperature for easier mixing and better texture.
- Avoid overmixing the cookie dough after adding the dry ingredients to keep the cookies tender.
- If you don’t have pecans, other nuts like walnuts or even chocolate chips can be used for different flavors.
- For extra moisture, you can add a small amount of crushed pineapple (drained) to the dough.
Variation
Consider adding raisins or coconut to the batter for additional flavor and texture. You can also experiment with different spices, such as allspice or cloves, to give your cookies a unique twist.
FAQs
Can I freeze Carrot Cake Cookies?
Yes, you can freeze the unbaked dough balls for later use. Just shape them, freeze them, and then bake directly from the frozen state, adding a couple of extra minutes to the baking time.
Can I use store-bought cream cheese frosting instead of making my own?
Absolutely! Store-bought cream cheese frosting can save time and still taste delicious on these cookies.
How can I tell when my cookies are done baking?
Cookies are done when they are lightly golden around the edges and firm to the touch but still soft in the center. They will continue to firm up as they cool.
Carrot Cake Cookies
Ingredients
For the Cookies
- 1/2 cup unsalted butter, room temperature Make sure it is at room temperature for easier mixing.
- 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 cornstarch
- 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 to room temperature
- 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
- Chopped toasted pecans for garnish Use as a topping for the iced cookies.
Instructions
Preparation
- Line a baking sheet with parchment paper and set it aside.
- In a mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until well combined.
- Add the egg and mix until fully incorporated, scraping down the sides of the bowl halfway through mixing. Then, add the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, fine sea salt, ground cinnamon, ground ginger, and ground nutmeg.
- Gradually add the dry ingredients into the wet mixture and mix on medium-low speed until just combined.
- Slowly fold in the shredded carrots and chopped pecans, mixing just until combined. Do not overmix.
- Using a 3-tablespoon cookie scoop, scoop out the dough and place balls on the prepared baking sheet.
- Cover the dough balls with plastic wrap and place them in the freezer to set for at least an hour.
Baking
- Preheat the oven to 350°F (175°C) and line another baking sheet with parchment paper.
- Place the chilled dough balls on the new baking sheet, ensuring they are about 1 1/2 inches apart.
- Bake the cookies for about 15 minutes or until they are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet.
Icing
- For the icing, brown the salted butter in a small pan over medium heat, stirring constantly until it turns golden brown. Set the browned butter aside to cool.
- In a bowl, cream together the room temperature cream cheese and cooled brown butter, adding the vanilla extract.
- Gradually add the powdered sugar, one cup at a time, incorporating the ground cinnamon and fine sea salt with the last cup. Mix on medium speed for about 3 minutes until the icing is light and fluffy.
- If the icing is too thick, you can add a splash of milk or heavy cream to reach your desired consistency.
- Ice the cookies using a piping bag or by spreading the icing on top of each cookie. Garnish with chopped toasted pecans.