These delightfully soft and chewy carrot cake cookies transform the classic dessert into perfect handheld treats. Made with freshly grated carrots and warm spices, then topped with brown butter cream cheese frosting, they deliver all the comfort of traditional carrot cake in cookie form.
Why This Recipe Works
The key to these cookies’ incredible texture lies in a few important techniques. Using freshly grated carrots provides just the right amount of moisture, while keeping the butter at proper room temperature (still slightly firm) ensures the cookies hold their shape. The brown butter cream cheese frosting adds a rich, nutty depth that makes these cookies truly special.
Key Ingredients
For the Cookies:
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup butter, room temperature
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1½ cups freshly grated carrots (about 4 medium carrots)
For the Brown Butter Cream Cheese Frosting:
- 4 tablespoons butter
- 2 ounces cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4-6 tablespoons milk, as needed
The Method
- Preheat your oven to 350°F. Line baking sheets with parchment paper or silicone mats for best results.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined.
- In a large bowl, cream together the butter and both sugars until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and eggs until just combined, then stir in the grated carrots.
- Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Take care not to overmix the dough, as this can lead to tough cookies.
- Using a large cookie scoop (about 2 tablespoons), drop the dough onto your prepared baking sheets, spacing them about 2-3 inches apart to allow for spreading.
- Bake for 10-12 minutes, or until the edges begin to turn golden brown and the tops look set. The centers may appear slightly underdone, but they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Making the Brown Butter Frosting
While the cookies cool, prepare the brown butter cream cheese frosting:
- In a small saucepan over medium-low heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a deep golden brown and develops a nutty aroma, about 2-4 minutes. Remove from heat immediately to prevent burning.
- In a large bowl, combine the browned butter with softened cream cheese, mixing until smooth and well blended.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Add vanilla extract and milk as needed to achieve your desired spreading consistency.
Storage and Make-Ahead Tips
These cookies stay fresh in an airtight container at room temperature for up to 5 days. For optimal freshness, you might consider storing unfrosted cookies at room temperature and keeping the frosting refrigerated separately, frosting them as needed.
Expert Tips
- Always grate your own carrots rather than using pre-shredded ones, which are too dry for this recipe.
- Keep your butter at proper room temperature – it should be cool enough to hold its shape but soft enough to leave a slight indentation when pressed.
- Let the cookies cool completely before frosting to prevent the frosting from melting.
- Watch the butter carefully as it browns – it can go from perfectly browned to burned very quickly.
Nutrition Information
(per cookie)
- Calories: 188
- Carbohydrates: 41g
- Protein: 3g
- Fat: 2g
- Fiber: 1g
- Sugar: 29g
These carrot cake cookies make an excellent addition to any dessert table, especially during spring gatherings or Easter celebrations. They combine the beloved flavors of traditional carrot cake with the convenience and charm of a cookie.
