Chewy Brown Butter Carrot Cake Cookies (Printable version)
Chewy cookies with brown butter, grated carrots, walnuts, and warm spices—a handheld version of carrot cake.
# What You'll Need:
→ Cookie Dough
01 - 3/4 cup unsalted butter
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
15 - 1/2 cup chopped walnuts or pecans
16 - 1/2 cup raisins
→ 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 Prepare:
01 - Place butter in medium saucepan over medium heat. Cook, stirring constantly, until butter foams and develops golden-brown specks with nutty aroma, about 4-6 minutes. Immediately transfer to large mixing bowl and cool for 10 minutes.
02 - Whisk brown sugar and granulated sugar into cooled brown butter until fully combined. Add eggs one at time, followed by vanilla extract, mixing until smooth and glossy.
03 - In separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until evenly distributed.
04 - Add dry ingredients to wet mixture, stirring until just combined with no visible flour streaks. Do not overmix.
05 - Gently fold in oats, grated carrots, walnuts or pecans, and raisins until evenly distributed throughout dough.
06 - Cover bowl and refrigerate for 30 minutes to enhance chewiness and prevent excessive spreading.
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls, placing 2 inches apart on prepared baking sheets.
09 - Bake for 11-13 minutes until edges are set but centers appear slightly underbaked. Cool on baking sheet for 5 minutes before transferring to wire rack.
10 - Beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy. Drizzle over completely cooled cookies.
# Expert advice:
01 -
- These cookies capture everything wonderful about carrot cake in a portable, handheld treat
- The brown butter adds this incredible depth that keeps people guessing what makes them so special
- They stay perfectly soft and chewy for days, if you can manage not to eat them all immediately
02 -
- Watch the butter like a hawk during the last minute of browning, it goes from perfect to burnt in seconds
- Grating carrots on the small holes makes them virtually disappear into the cookies while still providing moisture
- The chilling step might seem optional but it's what gives these their signature chewy texture
03 -
- Weighing your ingredients, especially the flour, will give you the most consistent results every time
- Let the brown butter cool completely before adding eggs or you might end up with scrambled bits