Chewy Brown Butter Carrot Cake Cookies
Thick, soft and chewy carrot cake cookies made with nutty brown butter, toasted pecans, freshly grated carrots, and cream cheese icing decoration!
Ingredients
- 1/2 cup unsalted butter browned
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg at room temperature
- 3/4 cup finely grated carrots blotted to remove excess moisture
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped pecans
- 3 oz cream cheese at room temperature
- 2 tbsp granulated sugar
- 1 tsp milk to thin out icing
Instructions
- First, brown the butter and let it cool for 15 minutes until it's lukewarm.
- Grate the carrots and measure out 75g, then blot them to remove excess moisture.
- Combine the cooled brown butter with brown sugar and granulated sugar, then add the egg and vanilla.
- Mix in the grated carrots, then combine the dry ingredients and fold into the wet mixture.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop the dough onto the sheets and bake for 10-12 minutes until golden at the edges.
- To make the icing, beat the cream cheese and sugar, then thin with milk as needed.
Notes
Thick, soft and chewy carrot cake cookies made with nutty brown butter, toasted pecans, freshly grated carrots, and cream cheese icing decoration!