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Carrot Cake Cookies with Brown Butter Cream Cheese Icing Recipe

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★★★★★

4.1 from 67 reviews

Delight in these moist and flavorful Carrot Cake Cookies topped with rich brown butter cream cheese icing and toasted pecans. These cookies combine the comforting spices of traditional carrot cake with the convenience of a handheld treat, perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter (room temperature)
  • ½ cup granulated sugar
  • ½ 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
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • 1 cup finely shredded fresh carrots
  • ½ cup chopped pecans (toasted)

Brown Butter Cream Cheese Icing

  • ½ cup salted butter (browned, cooled to room temperature)
  • 8 ounces cream cheese (room temperature)
  • 1½ teaspoons vanilla extract
  • 3 cups powdered sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • Chopped toasted pecans for garnish

Instructions

  1. Prepare your workspace: Line a baking sheet with parchment paper and set aside to prevent sticking during dough preparation.
  2. Cream butter and sugars: In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter, granulated sugar, and light brown sugar until fluffy and combined.
  3. Add egg and vanilla: Incorporate the egg into the mixture, mixing until fully incorporated. Scrape down the bowl halfway through and add vanilla extract.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg until well combined.
  5. Combine wet and dry: Add the dry ingredients to the mixer and mix on medium-low speed until just combined.
  6. Add carrots and pecans: With mixer on lowest speed, slowly add shredded carrots and toasted pecans, mixing only until combined to avoid overmixing.
  7. Scoop and freeze dough: Using a 3-tablespoon cookie scoop, form dough balls and place them on the prepared baking sheet. Cover with plastic wrap and freeze for at least 1 hour to set the dough.
  8. Preheat oven and prepare baking sheet: Preheat oven to 350°F (175°C) and line a separate baking sheet with parchment paper.
  9. Arrange dough for baking: Place the frozen dough balls on the new baking sheet about 1½ inches apart to allow for spreading.
  10. Bake the cookies: Bake for approximately 15 minutes, checking that the tops are no longer wet or shiny. Extend baking by a couple of minutes if necessary, monitoring closely to prevent burning.
  11. Cool and shape cookies: Remove from oven and let cool on the baking sheet. For perfectly round cookies, gently swirl a large biscuit cutter or glass over each cookie to even the edges.
  12. Brown butter preparation: While cookies bake, brown salted butter in a small pan over medium heat, stirring constantly until golden brown but not burnt. Set aside to cool.
  13. Make the icing: In a stand mixer bowl fitted with paddle attachment, cream together cream cheese and cooled brown butter. Add vanilla extract and mix.
  14. Add powdered sugar: Gradually add powdered sugar one cup at a time. In the last cup, add cinnamon and salt. Mix on medium speed for 3 minutes until light and fluffy, then mix on low speed for 1 minute to remove air bubbles.
  15. Adjust icing consistency: If too thick, add a splash of milk or heavy cream; if too thin, refrigerate for 15 minutes.
  16. Ice the cookies: Use a piping bag or a spoon/offset spatula to spread the icing on cooled cookies. For piping, fill bag, cut a hole at the tip, and pipe a swirl starting from the cookie center.
  17. Garnish and serve: Sprinkle chopped toasted pecans on top of the icing for a crunchy, nutty finish.

Notes

  • Freezing the dough balls before baking helps the cookies maintain shape and prevents excessive spreading.
  • Using an oven thermometer ensures accurate baking temperature, promoting evenly baked cookies.
  • Brown butter adds a nutty depth of flavor to the icing; be careful not to burn it.
  • If you prefer a less sweet frosting, reduce powdered sugar slightly and adjust to taste.
  • Cookies can be stored in an airtight container for up to 3 days or refrigerated to extend freshness.

Keywords: carrot cake cookies, brown butter cream cheese icing, spiced cookies, holiday cookies, pecan cookies

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