Carrot Cake Cookies

These carrot cake cookies are a fun and modern twist on the classic carrot cake. They’re soft and chewy and carrot cookies topped with an incredibly delicious brown butter cream cheese frosting.

Make the brown butter, pour the butter into two bowls. Chill in the fridge until it reaches a softened butter consistency. 

Step 1:  

In a medium mixing bowl, whisk together the flour, cinnamon, ginger, cardamom, cloves and nutmeg, baking soda and salt until well combined.

Step 2:  

Cream the brown butter and light brown and granulated sugars together on medium speed. On low-medium speed, beat in the egg, yolk and vanilla extract about 20 seconds before adding the next. Gently fold in the shredded carrots.

Step 3:  

On the lowest speed setting or by hand, mix the dry ingredients to the wet until just combined. Stir in the oats until just combined. Cover the carrot cake cookie dough to chill in the fridge for 2 hours.

Step 4:  

Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Scoop about 2 tablespoons (30 g) cookie dough, roll them into balls and place them on the baking sheet. Bake the cookies for 10-14 minutes.

Step 5:  

Cream together cooled and softened brown butter with the room temperature cream cheese until creamy. Beat in the powdered sugar, vanilla extract, milk and salt. 

Step 6:  

Using a small offset icing knife, spoon or piping bag with piping tip of choice, apply the desired amount of frosting to the top of each carrot cake cookie. Sprinkle chopped nuts on top if you like.

Step 7:  

Get the recipe by clicking the button below!