Brown Butter Carrot Cake Cookies
Recipe by Nicole Thom-Arens
Makes 14 Cookies
Each spring, I get a craving for carrot cake that I can’t really explain. Maybe it’s spring’s association with bunnies and their association with carrots? These carrot cake cookies are inspired by my brown butter carrot cake that I develop for my husband who loves carrot cake. Like all cookies, these are best on the day they’re baked but do freeze well. I use a 1/4 cup scoop for even cookies.
Ingredients:1/2 cup unsalted butter4 ounces cream cheese, softened1 cup brown sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon vanilla bean paste2 eggs, room temperature1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon cinnamon 1 cup all-purpose flour1 cup whole wheat flour1/2 cup rolled oats1 cup finely grated carrot
Frosting:1/4 cup brown sugar1 tablespoon water1/4 cup unsalted butter4 ounces softened cream cheese1 teaspoon vanilla bean paste3 tablespoons powdered sugarPinch of salt
Instructions:1. Line two baking sheets with parchment paper. Set aside.2. Preheat the oven to 375 degrees.3. In a medium-sized mixing bowl, add the flours, oats, cinnamon, baking soda, and baking powder. Stir to combine. Set aside. 4. To brown the butter, add the butter to skillet and heat over medium-low. Once the butter is melted, continue cooking until the sizzling stops and the buttermilk solids are golden. Remove from heat and allow to cool slightly. 5. While the butter is cooling, mix the cream cheese, brown sugar, and salt in a large mixing bowl until smooth and well combined. Mix in the cooled brown butter then add the vanilla and mix to combine.6. With the mixer on low, add the eggs one at a time—blending well between each egg. 7. Mix in the shredded carrots.8. Add the flour mixture and mix to combine then scrape down the sides and bottom of the bowl to ensure all the ingredients are well mixed. 9. Using a 1/4 cup scoop, place five cookies on each of the prepared baking sheets. Bake one sheet at a time for 13 to 15 minutes at 375 degrees or until the edges are browned and the tops of the cookies are set. Allow to cool on the pan for 2 to 3 minutes before transferring to a cooling rack. 10. To make the frosting, cook the brown sugar with 1 tablespoon of water over medium-high heat until the sugar is dissolved—do not boil. Set aside to cool. 11. Once the brown sugar has cooled, add the butter and the cream cheese to a medium-sized bowl. Mix until smooth and fully combined. Add the brown sugar and vanilla bean paste and mix until smooth. Add the powdered sugar and mix until smooth. Finish by mixing in a pinch of salt. 12. Top each cookie with a dollop of frosting and spread it to the edges.
Ingredients:1/2 cup unsalted butter4 ounces cream cheese, softened1 cup brown sugar1 teaspoon kosher salt (Reduce to 1/2 teaspoon if not using Diamond.)1 teaspoon vanilla bean paste2 eggs, room temperature1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon cinnamon 1 cup all-purpose flour1 cup whole wheat flour1/2 cup rolled oats1 cup finely grated carrot
Frosting:1/4 cup brown sugar1 tablespoon water1/4 cup unsalted butter4 ounces softened cream cheese1 teaspoon vanilla bean paste3 tablespoons powdered sugarPinch of salt
Instructions:1. Line two baking sheets with parchment paper. Set aside.2. Preheat the oven to 375 degrees.3. In a medium-sized mixing bowl, add the flours, oats, cinnamon, baking soda, and baking powder. Stir to combine. Set aside. 4. To brown the butter, add the butter to skillet and heat over medium-low. Once the butter is melted, continue cooking until the sizzling stops and the buttermilk solids are golden. Remove from heat and allow to cool slightly. 5. While the butter is cooling, mix the cream cheese, brown sugar, and salt in a large mixing bowl until smooth and well combined. Mix in the cooled brown butter then add the vanilla and mix to combine.6. With the mixer on low, add the eggs one at a time—blending well between each egg. 7. Mix in the shredded carrots.8. Add the flour mixture and mix to combine then scrape down the sides and bottom of the bowl to ensure all the ingredients are well mixed. 9. Using a 1/4 cup scoop, place five cookies on each of the prepared baking sheets. Bake one sheet at a time for 13 to 15 minutes at 375 degrees or until the edges are browned and the tops of the cookies are set. Allow to cool on the pan for 2 to 3 minutes before transferring to a cooling rack. 10. To make the frosting, cook the brown sugar with 1 tablespoon of water over medium-high heat until the sugar is dissolved—do not boil. Set aside to cool. 11. Once the brown sugar has cooled, add the butter and the cream cheese to a medium-sized bowl. Mix until smooth and fully combined. Add the brown sugar and vanilla bean paste and mix until smooth. Add the powdered sugar and mix until smooth. Finish by mixing in a pinch of salt. 12. Top each cookie with a dollop of frosting and spread it to the edges.