Description
Thick, soft and chewy carrot cake cookies made with nutty brown butter, toasted pecans, freshly grated carrots and cream cheese icing decoration.
Ingredients
Scale
- 1/2 cup unsalted butter, browned
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2/3 cup finely grated carrots, blotted dry
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped pecans
- 3 oz cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon milk
Instructions
- Brown the butter and let it cool for 15 minutes until lukewarm.
- Finely grate and blot the carrots to remove excess moisture.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg together.
- Whisk brown butter with both sugars, then add egg and vanilla.
- Mix in carrots, then fold in dry ingredients and pecans.
- Preheat oven to 350°F and line baking sheets with parchment.
- Scoop dough into balls and bake for 10-12 minutes.
- Cool completely before decorating.
- Beat cream cheese and sugar, thin with milk, and pipe decorations onto cookies.
Notes
- Blot carrots thoroughly to prevent excess moisture.
- Do not overmix the dough.
- Cool brown butter before mixing.
- Store frosted cookies in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg