Chewy Brown Butter Carrot Cake Cookies (Print)
Soft chewy cookies featuring brown butter, fresh carrots, walnuts and warm spices for a portable carrot cake experience.
# What You Need:
→ Cookie Base
01 - 3/4 cup unsalted butter, browned
02 - 1 1/2 cups light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp baking powder
09 - 1/2 tsp fine sea salt
10 - 1 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg
12 - 1/4 tsp ground ginger
13 - 1 1/4 cups rolled oats
14 - 1 cup finely grated carrots (about 2 medium carrots, peeled)
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup raisins (optional)
→ Cream Cheese Glaze
17 - 2 oz cream cheese, softened
18 - 2 tbsp unsalted butter, softened
19 - 1/2 cup powdered sugar
20 - 1/2 tsp vanilla extract
# How to Make:
01 - Place butter in a medium saucepan over medium heat. Cook, stirring continuously, until butter foams, turns golden brown, and develops a nutty aroma, approximately 4–6 minutes. Immediately transfer to a large mixing bowl and allow to cool for 10 minutes.
02 - Add brown sugar and granulated sugar to the cooled brown butter. Whisk until thoroughly combined. Incorporate eggs one at a time, followed by vanilla extract, mixing until smooth and creamy.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly distributed.
04 - Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain tender texture.
05 - Fold in oats, grated carrots, walnuts or pecans, and raisins if using, until evenly distributed throughout the dough.
06 - Cover bowl and refrigerate dough for 30 minutes to enhance chewiness and prevent excessive spreading during baking.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls, arranging them 2 inches apart on prepared baking sheets.
09 - Bake for 11–13 minutes, until edges are set but centers appear slightly underbaked. Allow cookies to rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.
10 - Beat softened cream cheese and butter until smooth. Gradually incorporate powdered sugar and vanilla extract, continuing to beat until fluffy and well-combined. Drizzle over cooled cookies.
# Expert Advice:
01 -
- These cookies bridge the gap between cake and cookie with their soft, chewy centers and crisp edges
- The brown butter adds this incredible nutty depth that makes people ask whats your secret ingredient
- They travel beautifully and actually taste better on day two when the spices have had time to mingle
02 -
- Browning butter can go from perfect to burnt in seconds, so have your bowl ready and stay close to the stove
- The cookies might look underbaked when you take them out but they continue cooking on the hot baking sheet
- Grating the carrots finely is crucial because large shreds can create wet spots in the cookies
03 -
- Weighing your flour instead of scooping it will give you the most consistent results every time
- The brown butter needs to cool slightly so it does not cook the eggs when you add them
- Room temperature ingredients blend more easily and create a uniform dough texture