Description
Delightful carrot cake cookies blend classic dessert flavors into irresistible handheld treats. Warm spices and cream cheese frosting create a perfect balance, promising sweet comfort in each delectable bite.
Ingredients
Scale
Carrot Cake Ingredients:
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup finely shredded fresh carrots
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/2 teaspoon fine sea salt
Binding and Flavor Ingredients:
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 cup chopped toasted pecans
Brown Butter Cream Cheese Icing Ingredients:
Main Ingredients:
- 8 ounces cream cheese
- 1/2 cup salted butter
- 3 cups powdered sugar
Spices and Seasonings:
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
Flavor Enhancer:
- 1 1/2 teaspoons vanilla extract
Garnish:
- Chopped toasted pecans
Instructions
- Prepare a parchment-lined baking sheet and chill in the refrigerator.
- Cream butter with granulated and brown sugars using a stand mixer until light and fluffy.
- Incorporate egg and vanilla extract, scraping the bowl midway to ensure even mixing.
- In a separate bowl, combine flour, cornstarch, baking soda, salt, and warm spices like cinnamon, ginger, and nutmeg.
- Slowly integrate dry ingredients into the butter mixture, mixing until just combined.
- Fold in shredded carrots and toasted pecans on the lowest mixer speed.
- Portion dough into 3-tablespoon balls using a cookie scoop, placing them on the prepared sheet.
- Freeze dough balls for minimum 1 hour to enhance flavor and texture.
- Heat oven to 350°F (175°C) and arrange chilled dough balls on a fresh parchment-lined baking sheet.
- Bake for approximately 15 minutes until cookie tops lose their shine and edges turn golden.
- Cool cookies directly on the baking sheet, using a large biscuit cutter to create perfect circular shapes if desired.
- Brown butter in a small pan over medium heat, stirring constantly until golden and fragrant.
- Whip cream cheese with cooled brown butter and vanilla until smooth.
- Gradually incorporate powdered sugar, adding cinnamon and salt during the final mixing stage.
- Beat icing for 3 minutes on medium speed, then 1 minute on low to eliminate air bubbles.
- Adjust icing consistency with milk or chilling as needed.
- Decorate cookies by piping or spreading icing, then garnish with chopped toasted pecans.
Notes
- Chill the dough thoroughly to prevent spreading and ensure thick, chewy cookies with crisp edges.
- Toast pecans beforehand to enhance their nutty flavor and add a delightful crunch to the cookies.
- Adjust spice levels by increasing or decreasing cinnamon, ginger, and nutmeg to suit personal taste preferences.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to make the recipe accessible to more people.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg