Description
Indulge in the delightful fusion of flavors with Brown Butter Carrot Cake Cookies. These thick, soft, and chewy treats combine the warm spices of traditional carrot cake with the nutty richness of browned butter, making them perfect for any occasion. Each cookie is studded with toasted pecans and topped with a creamy icing that adds a special touch to every bite. Simple to make and visually appealing, these cookies will be a hit at gatherings or as a sweet surprise for loved ones.
Ingredients
Scale
- ½ cup (113g) unsalted butter, browned
- ½ cup (110g) packed light brown sugar
- ½ cup (100g) granulated sugar
- 1 tsp (5ml) pure vanilla extract
- 1 large egg, at room temperature
- ⅔ cup (75g) finely grated carrots, blotted to remove excess moisture
- 1 ½ cups (215g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup (55g) chopped pecans
- 3 oz (85g) cream cheese, at room temperature
- 2 tbsp (25g) granulated sugar
- milk to thin it out
Instructions
- Brown the butter and let it cool.
- Grate and blot the carrots to remove excess moisture.
- In a bowl, whisk together cooled brown butter, sugars, egg, and vanilla until smooth. Stir in grated carrots.
- In another bowl, mix flour, baking soda, cinnamon, nutmeg, and salt; fold into wet ingredients along with the pecans.
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- Scoop dough onto prepared sheets and bake for 10-12 minutes until golden around edges. Cool before icing.
- For icing: Beat cream cheese and sugar until smooth; add milk to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg