Print

Brown Butter Carrot Cake Cookies

Brown Butter Carrot Cake Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the delightful experience of Brown Butter Carrot Cake Cookies, where every bite offers a perfect balance of thick, chewy texture and rich flavor. These cookies are infused with the nutty goodness of brown butter, complemented by finely grated carrots and crunchy pecans. Finished with a smooth cream cheese icing, these treats not only look beautiful but also taste sensational—ideal for gatherings or a special afternoon snack. Easy to prepare and bursting with flavor, they are sure to impress friends and family alike!

Ingredients

Scale
  • ½ cup unsalted butter (browned)
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 1 large egg (room temperature)
  • â…” cup finely grated carrots
  • 1 ½ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup chopped pecans
  • 3 oz cream cheese (at room temperature)
  • 2 tbsp granulated sugar
  • milk to thin it out

Instructions

  1. Brown the butter in a saucepan over medium heat until it's fragrant and golden. Allow it to cool for about 15 minutes.
  2. Grate the carrots finely, then blot them with paper towels to remove excess moisture.
  3. In a mixing bowl, combine cooled brown butter, sugars, and whisk until blended. Add the egg and vanilla; mix until smooth. Stir in the grated carrots.
  4. In another bowl, mix flour, baking soda, salt, cinnamon, and nutmeg. Gradually fold into the wet mixture along with the chopped pecans.
  5. Preheat your oven to 350°F and line baking sheets with parchment paper.
  6. Scoop dough onto prepared sheets and bake for approximately 10–12 minutes or until edges are golden.
  7. For icing, blend cream cheese and sugar until smooth; thin with milk as needed.

Nutrition

Find it online: https://juliataste.com/brown-butter-carrot-cake-cookies/