I Adore This Recipe Because The Cookies Are Light Yet Flavorful, With A Perfectly Balanced Sweetness From The Frosting. I Like That The Spices—Cinnamon, Nutmeg, And Ginger—Give A Cozy Taste Without Overpowering The Carrot. Adding Chopped Pecans On Top Gives A Slight Crunch, Making Each Bite Even More Delicious. These Are Perfect For Sharing Or Treating Myself On A Lazy Afternoon.
Ingredients
(Her’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
For the Cookies:
1 ¾ Cups (219 g) All-Purpose Flour 1 Teaspoon Baking Soda ½ Teaspoon Baking Powder ½ Teaspoon Kosher Salt 1 ½ Teaspoons Ground Cinnamon ¼ Teaspoon Ground Nutmeg ¼ Teaspoon Ground Ginger ½ Cup (1 Stick / 113 g) Unsalted Butter, Melted And Slightly Cooled ¾ Cup (150 g) Light Brown Sugar, Packed ¼ Cup (50 g) Granulated Sugar 1 Large Egg, Room Temperature 1 Teaspoon Vanilla Extract 1 Cup (110 g) Finely Grated Carrots, Lightly Packed
For the Brown Sugar Ermine Frosting:
1 Cup (244 g) Whole Milk 5 Tablespoons All-Purpose Flour 1 Cup (2 Sticks / 227 g) Unsalted Butter, Room Temperature 1 Cup (200 g) Light Brown Sugar, Packed 1 Teaspoon Vanilla Extract ½ Cup (55 g) Chopped Pecans, Optional For Topping
Directions
Making the Cookies
I Preheat My Oven To 350°F (175°C) And Line Two Large Baking Sheets With Parchment Paper.
In A Medium Bowl, I Whisk Together Flour, Baking Soda, Baking Powder, Kosher Salt, Cinnamon, Nutmeg, And Ginger.
In A Large Bowl, I Whisk Together Melted Butter, Light Brown Sugar, And Granulated Sugar Until Smooth. I Add The Egg And Vanilla Extract And Beat Until Fully Combined.
I Stir In The Grated Carrots.
I Add The Dry Ingredients To The Wet Ingredients And Mix Just Until No Streaks Of Flour Remain, Being Careful Not To Overmix.
Using A 2-Tablespoon Cookie Scoop Or Spoon, I Portion The Dough Onto The Prepared Baking Sheets, Leaving About 2 Inches Of Space Between Each Cookie.
I Bake For 10 To 12 Minutes, Until The Edges Are Set And Lightly Golden While The Centers Look Soft And Slightly Underbaked.
I Let The Cookies Cool On The Baking Sheets For 5 Minutes Before Transferring Them To A Wire Rack To Cool Completely.
Making the Brown Sugar Ermine Frosting
In A Medium Saucepan Over Medium Heat, I Whisk Together Milk And Flour, Cooking For 3–5 Minutes Until Thickened And Smooth.
I Remove The Pan From Heat, Cover With Plastic Wrap Pressed Directly On The Surface, And Let Cool Completely To Room Temperature.
In A Stand Mixer Bowl With The Paddle Attachment, I Cream Butter And Brown Sugar On Medium Speed For 2–3 Minutes Until Light And Fluffy.
I Add The Cooled Milk Mixture To The Mixer And Beat On Medium-High Speed For 2–3 Minutes Until The Frosting Is Light And Fluffy, Scraping Down The Sides As Needed.
Switching To The Whisk Attachment, I Add Vanilla And Beat On High For 7–8 Minutes Until Smooth And Creamy.
Once The Cookies Are Fully Cooled, I Spread Or Pipe The Frosting On Top Using An Offset Spatula Or Piping Bag.
I Top With Chopped Pecans If Desired.
Servings And Timing
I Usually Make 17 Cookies With This Recipe. Prep And Baking Time Takes About 1 Hour And 5 Minutes Total.
Variations
I Sometimes Add Raisins Or Shredded Coconut To The Cookie Dough For Extra Texture. I Also Like Using Half Pecans And Half Walnuts On Top For A Nutty Mix. For A Slightly Different Frosting Flavor, I Occasionally Add A Pinch Of Cinnamon To The Brown Sugar Ermine Frosting.
Storage/Reheating
I Store The Cookies In An Airtight Container At Room Temperature For Up To 3 Days. If I Want To Refresh Them, I Let Them Sit At Room Temperature Or Microwave Very Briefly To Slightly Soften The Frosting Without Melting It Completely.
FAQs
Can I Make These Cookies Ahead Of Time?
Yes, I Can Bake The Cookies And Refrigerate The Frosting Separately, Then Assemble Right Before Serving.
Can I Use Store-Bought Frosting?
I Can, But I Prefer The Brown Sugar Ermine Frosting Because It’s Lighter And Creamier Than Most Store-Bought Options.
Can I Freeze These Cookies?
I Can Freeze The Baked Cookies Without Frosting For Up To 2 Months. I Thaw Completely Before Adding Frosting.
Can I Substitute Pecans With Walnuts?
Yes, I Often Use Walnuts Instead, And They Work Just As Well For Texture And Flavor.
How Do I Prevent The Frosting From Being Too Soft?
I Make Sure The Milk Mixture Is Fully Cooled Before Adding It To The Butter. If It’s Even Slightly Warm, The Frosting Won’t Whip Properly.
Conclusion
I Always Find That Carrot Cake Cookies With Brown Sugar Ermine Frosting Are A Treat I Keep Coming Back To. They’re Soft, Spiced, And Comforting, With A Frosting That Feels Light Yet Sweet. I Love Serving These For Gatherings Or Enjoying Them With A Cup Of Coffee For Myself, Knowing Every Bite Is Pure Comfort.
Soft, spiced carrot cake cookies topped with rich brown sugar ermine frosting. Perfect for dessert lovers, holiday treats, or cozy baking sessions at home.
Author:Emma
Prep Time:20 minutes
Cook Time:12 minutes
Total Time:1 hour 5 minutes
Yield:17 cookies
Category:Dessert, Cookies, Holiday
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the Carrot Cake Cookies:
1¾ cups (219 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup (113 g) unsalted butter, melted and slightly cooled
¾ cup (150 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup (110 g) finely grated carrots, lightly packed
For the Brown Sugar Ermine Frosting:
1 cup (244 g) whole milk
5 tablespoons all-purpose flour
1 cup (227 g) unsalted butter, room temperature
1 cup (200 g) light brown sugar, packed
1 teaspoon vanilla extract
½ cup (55 g) chopped pecans (optional, for topping)
Instructions
Carrot Cake Cookies
Preheat & Prep
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
Mix Wet Ingredients
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar. Add egg and vanilla and mix until smooth.
Add Carrots
Stir in finely grated carrots.
Combine & Scoop
Add dry ingredients to the wet and mix until just combined. Using a 2-tablespoon scoop, portion dough onto baking sheets, spacing 2 inches apart.
Bake
Bake for 10–12 minutes, until edges are set and centers look soft. Cool 5 minutes on the tray, then transfer to a wire rack to cool completely.
Brown Sugar Ermine Frosting
Cook Milk & Flour
In a saucepan over medium heat, whisk milk and flour constantly until it thickens into a pudding-like consistency (3–5 minutes). Remove from heat and cover with plastic wrap pressed directly onto the surface. Cool completely to room temp.
Cream Butter & Sugar
In a stand mixer with paddle attachment, cream butter and brown sugar until smooth and fluffy (2–3 minutes). Scrape down sides as needed.
Add Milk Mixture
Add cooled milk mixture and beat on medium-high for 2–3 minutes until fluffy.
Whisk & Finish
Switch to the whisk attachment. Add vanilla and whip on high for 7–8 minutes until smooth and creamy.
Frost & Garnish
Spread or pipe frosting onto cooled cookies. Top with chopped pecans if using.
Notes
Be sure the cooked milk-flour mixture is completely cool before beating into the butter, or the frosting may separate.
Store cookies in an airtight container in the fridge for up to 3 days.
For a nut-free version, omit pecans or top with toasted coconut instead.
You can freeze unfrosted cookies for up to 2 months.
