Carrot Cake Cookies
40 minMakes 24 cookies
Soft spiced carrot cookies with browned butter cream cheese frosting.
| prepPreheat oven to 350°F / 175°C | |||||||
| prepLine baking sheet with nonstick mat or lightly grease | |||||||
| 345 g flour | Whisk flour, baking soda, salt & cinnamon | Stir in dry ingredients until just combined | Drop spoonfuls 2–3 inches apart on sheet | Bake 350°F / 175°C, 10–12 min until edges brown | Cool on sheet 5 min, then transfer to rack | Frost completely cooled cookies | |
| 1 teaspoon baking soda | |||||||
| 3/4 teaspoon salt | |||||||
| 2 teaspoons cinnamon | |||||||
| 225 g butter, room temperature (slightly firm) | Cream butter & sugars 2–3 min until fluffy | Mix in vanilla, eggs & grated carrots | |||||
| 150 g sugar | |||||||
| 165 g brown sugar | |||||||
| 2 teaspoons vanilla | |||||||
| 2 large eggs | |||||||
| 180 g finely grated carrots | |||||||
| 55 g butter (for frosting) | Melt butter over medium-low, brown 2–4 min | Combine browned butter & cream cheese, mix well | Gradually mix in powdered sugar 1 cup at a time | Mix in vanilla & milk until fluffy & spreadable | |||
| 55 g cream cheese, softened | |||||||
| 360 g powdered sugar | |||||||
| 1 teaspoon vanilla | |||||||
| 4–6 tablespoons / 60–90 ml milk, as needed | |||||||
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