Brown Butter Carrot Cake Cookies Recipe
These Brown Butter Carrot Cake Cookies combine the rich, nutty flavor of browned butter with the moist, sweet essence of finely grated carrots and warm spices. Topped with colorful cream cheese frosting piped in a charming carrot shape, these cookies offer a delightful twist on traditional carrot cake, perfect for an inviting snack or festive dessert.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 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 (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
Cream Cheese Icing
- 3 oz (85g) cream cheese (room temperature)
- 2 tbsp (25g) granulated sugar
- Milk, about 1 tsp, to thin out
- Food dye, orange and green (optional, for decoration)
Instructions
- Browning the Butter: Melt the butter over medium heat until it turns a golden-brown color and emits a nutty aroma, careful not to burn it. Remove from heat and allow to cool for 15 minutes until lukewarm but still fluid.
- Preparing the Carrots: Grate the carrots finely using a box grater. Measure out 75g (approximately ⅔ cup), then spread them on a plate. Cover with a paper towel and press gently to absorb moisture. Repeat with fresh towels two more times to ensure excess water is removed to prevent soggy dough.
- Combining Wet Ingredients: In a mixing bowl, whisk together the cooled browned butter with brown and granulated sugars until resembling wet sand. Add the egg and whisk until smooth and creamy, then stir in the vanilla extract. Fold in the prepared grated carrots until evenly distributed.
- Mixing Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt until evenly combined. Gradually add this dry mix into the wet ingredients and mix gently. Fold in the chopped pecans carefully, avoiding over-mixing to keep cookies tender.
- Preparing to Bake: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking.
- Shaping and Baking Cookies: Using a 1½-ounce cookie scoop, portion the dough and roll into smooth balls. Place them neatly spaced on the prepared baking sheets. Bake for 10-12 minutes or until the edges turn golden brown. Allow the cookies to cool on the trays for 2 minutes before transferring them to a wire rack to cool completely.
- Making the Cream Cheese Icing: Using a hand mixer, beat cream cheese and sugar until smooth. Gradually add milk, ½ teaspoon at a time, to achieve a pipeable consistency, typically about 1 teaspoon total.
- Decorating the Cookies: Divide the frosting into two bowls; color one orange and the other green with food dye. Using a piping bag, creatively pipe carrot shapes on top of each cookie with the colored frostings. Let the icing set for about an hour before storing to maintain decorations.
Notes
- Removing excess moisture from carrots is essential to avoid soggy cookie dough.
- Browned butter adds a deep nutty flavor that compliments the spices and carrots.
- Do not over-mix the dough once the flour is added to maintain tender cookies.
- Room temperature ingredients ensure better incorporation and texture.
- If desired, nuts can be omitted or substituted for allergies or preferences.
- Use parchment paper or silicone mats to prevent sticking during baking.
- Allow cookies to cool completely before piping frosting to prevent melting.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Find it online: https://allcookedup.com/brown-butter-carrot-cake-cookies-recipe/
