Carrot Cake Cookies
Delicious carrot cake cookies that capture all the flavors of traditional carrot cake in a portable, chewy format, topped with cream cheese icing.
Ingredients
For the Cookies
- 1 cup unsalted butter (to brown) Browned for a nutty flavor.
- 1 cup brown sugar, packed Can use brown or dark brown sugar for a deeper flavor.
- 1/2 cup granulated sugar
- 1 large egg Should be at room temperature.
- 1 teaspoon alcohol-free vanilla extract
- 2 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrots (about 3–4 medium carrots; finely grated) Grate finely for better texture.
- 1 cup toasted pecans, chopped Can substitute with chopped walnuts for fewer nuts.
For the Cream Cheese Icing
- to taste cream cheese icing (store-bought or homemade)
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until it foams and small brown bits form and smell nutty. Remove from heat and let cool until warm (about 5–10 minutes).
- In a mixing bowl, combine the browned butter with the brown sugar and granulated sugar. Stir until evenly moistened.
- Add the egg and alcohol-free vanilla extract. Mix until smooth and glossy.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture. Fold gently until just combined — do not overmix.
- Stir in the grated carrots and toasted pecans until distributed.
- Use a tablespoon or small cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12–15 minutes, until the edges are set and the centers look slightly underdone for a chewy texture.
- Cool cookies on the sheet for 5 minutes, then transfer to a rack to cool completely before decorating with cream cheese icing.
Notes
To store, place cooled, undecorated cookies in an airtight container for up to 3 days. Frosted cookies should be stored in the refrigerator for up to 4–5 days. These cookies can be frozen for up to 3 months; thaw at room temperature before icing. For thicker cookies, chill the dough for 15–30 minutes before baking.