Description
These Carrot Cake Cookies combine the flavors of a classic carrot cake in a convenient handheld form. Soft, chewy cookies are packed with fresh carrots, toasted pecans, and warm spices, then topped with rich brown butter cream cheese icing. A perfect treat for Easter or any occasion!
Ingredients
- 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 toasted pecans, chopped
- ½ cup salted butter, browned and cooled to room temperature
- 8 ounces cream cheese, room temperature
- 1 ½ teaspoons vanilla extract
- 3 cups powdered sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- Chopped toasted pecans (for garnish)
Instructions
- Prepare the baking sheet: Line a baking sheet with parchment paper and set aside.
- Make the cookie dough: In a stand mixer, cream together the butter, granulated sugar, and brown sugar until smooth. Add the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides halfway through.
- Combine dry ingredients: In a separate bowl, whisk together the flour, corn starch, baking soda, salt, cinnamon, ginger, and nutmeg.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on medium-low speed until just combined. Add the shredded carrots and toasted pecans, mixing gently until incorporated.
- Shape and freeze dough: Use a 3-tablespoon cookie scoop to portion out dough into balls. Place them on the prepared baking sheet and cover with plastic wrap. Freeze for at least 1 hour to set.
- Preheat oven: Preheat the oven to 350°F and line a separate baking sheet with parchment paper.
- Bake the cookies: Place the chilled dough balls on the new cookie sheet about 1 ½ inches apart. Bake for 15 minutes, checking after 13 minutes. The cookies should no longer look wet and shiny on top.
- Cool and shape: Let the cookies cool on the sheet. To shape them, use a large biscuit cutter or glass to gently swirl the cookies to even out the sides.
- Make the icing: While the cookies bake, prepare the icing by browning the butter in a small pan over medium heat. Stir constantly until golden brown, then remove from heat and let cool. In a stand mixer, beat the cream cheese and browned butter until smooth. Add the vanilla extract.
- Gradually add the powdered sugar, one cup at a time, mixing until combined. In the last cup of powdered sugar, add the cinnamon and salt. Mix on medium speed for 3 minutes until light and fluffy. If the icing is too thick, add a splash of milk or heavy cream.
- Frost the cookies: Ice the cooled cookies using a piping bag or offset spatula, then garnish with chopped toasted pecans.
Notes
- For extra flavor, try toasting your pecans before adding them to the dough.
- Freezing the dough before baking helps maintain the cookies’ shape and texture.
- If the frosting is too thick, add a little bit of milk or cream to adjust the consistency.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 434
- Sugar: 36g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
