These Chewy Brown Butter Carrot Cake Cookies capture all the flavors of a classic carrot cake packed into a soft, chewy cookie. Freshly grated carrots, brown butter, and warm spices come together for a portable version of everyone’s favorite cake.
Why You’ll Love This Recipe
I love how soft, moist, and chewy these cookies stay, even after a week. Browning the butter adds incredible depth, giving the cookies a nutty, caramelized flavor. The freshly grated carrots bring natural sweetness and moisture, while a fragrant blend of spices makes each bite taste just like carrot cake. I also enjoy decorating them with a simple cream cheese frosting shaped like little carrots for a fun finishing touch.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- all-purpose flour
- cinnamon, nutmeg, and ginger
- granulated sugar
- light brown sugar
- brown butter
- 1 large egg
- pure vanilla extract
- grated carrots (about 75g or ⅔ cup)
- cream cheese
- additional granulated sugar for the frosting
Directions
- Brown the butter by melting it over medium heat until it foams and the milk solids turn golden brown. Stir constantly and pour into a bowl to cool.
- Shred the carrots using the fine or medium side of a box grater. After measuring, blot them dry several times with paper towels.
- In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Mix until it resembles wet sand.
- Beat in the egg and vanilla until fully combined.
- Stir in the flour and spices until just incorporated.
- Fold in the grated carrots.
- Scoop the dough onto lined baking sheets and bake at 350°F (175°C) for about 10–12 minutes until edges are set.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack.
- Decorate cooled cookies with cream cheese frosting if desired.
Servings and Timing
This recipe makes about 20 cookies. Each batch bakes in approximately 10–12 minutes, with about 15 minutes needed to prep the dough (plus cooling time for the butter). Overall, I spend around 45 minutes from start to finish, including cooling and decorating.
Variations
I sometimes add chopped toasted walnuts or pecans to the dough for a crunchy texture. Raisins or shredded coconut can also be mixed in for a classic carrot cake flavor twist. For a dairy-free version, I swap the butter with a good-quality plant-based alternative and skip the cream cheese decoration.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, I refrigerate them for up to a week. If needed, I reheat a cookie for 10 seconds in the microwave to bring back its soft texture.
FAQs
How do I brown butter correctly for cookies?
I melt the butter over medium heat, stirring constantly until it foams and turns golden with brown flecks. Watching it closely is key to prevent burning.
Can I use pre-shredded carrots?
I recommend grating fresh carrots because pre-shredded ones are often too dry and coarse, affecting the cookie texture.
Why should I blot the shredded carrots?
Blotting removes excess moisture so the cookies stay chewy rather than cakey.
Can I freeze the cookie dough?
Yes, I scoop the dough onto a baking sheet and freeze it. Once frozen, I transfer the dough balls to a bag and bake from frozen, adding 2 extra minutes to the baking time.
How do I make the cream cheese frosting?
I simply beat softened cream cheese with sugar until smooth. For decoration, I dye it with food coloring to create little carrot designs on top of each cookie.
Conclusion
These Chewy Brown Butter Carrot Cake Cookies are my new favorite way to enjoy all the cozy flavors of carrot cake in a handheld form. With their chewy centers, nutty brown butter richness, and bursts of fresh carrot sweetness, I know these cookies will become a staple in my baking lineup.
Chewy Brown Butter Carrot Cake Cookies
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 45 minutes (includes cooling and optional decorating)
- Yield: About 20 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
"Chewy Brown Butter Carrot Cake Cookies are a delicious handheld twist on classic carrot cake, packed with warm spices, brown butter richness, and freshly grated carrots for unbeatable flavor and texture."
Ingredients
- All-purpose flour
- Ground cinnamon
- Ground nutmeg
- Ground ginger
- Granulated sugar
- Light brown sugar
- Brown butter
- 1 large egg
- Pure vanilla extract
- Grated carrots (about 75g or ⅔ cup)
- Cream cheese
- Additional granulated sugar (for frosting)
Instructions
- Brown the butter over medium heat, stirring constantly, until golden brown with nutty aroma; cool completely.
- Grate carrots finely and blot with paper towels to remove moisture.
- Mix cooled brown butter, brown sugar, and granulated sugar until sandy.
- Beat in egg and vanilla extract.
- Stir in flour and spices until just combined.
- Fold in grated carrots.
- Scoop dough onto lined baking sheets.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set.
- Cool cookies for 5 minutes on pan, then move to wire rack.
- Optional: Decorate cooled cookies with cream cheese frosting.
Notes
- Browning butter enhances a rich, nutty flavor.
- Freshly grated carrots are crucial for proper moisture and texture.
- Adding nuts, raisins, or coconut gives a fun carrot cake twist.
- Cookie dough can be frozen and baked directly from frozen (add 2 minutes to baking time).
- For dairy-free cookies, substitute butter with plant-based alternative and skip frosting.
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