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.
