Carrot Cake Cookies with Brown Sugar Ermine Frosting
Soft, spiced carrot cake cookies topped with rich brown sugar ermine frosting. Perfect for dessert lovers, holiday treats, or cozy baking sessions at home.
- 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.
