Carrot Cake Cookies

Ingredients:

• Cookies
• 2 3/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 1/2 teaspoons ground cinnamon
• 1 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 3/4 cup dark brown sugar
• 2 teaspoons vanilla extract or vanilla paste
• 2 eggs, room temperature
• 1 1/2 cups finely shredded fresh carrots
• Brown Butter Cream Cheese Frosting
• 1/2 cup unsalted butter
• 4 ounces cream cheese, softened
• 6 cups powdered sugar
• 2 teaspoons vanilla extract or vanilla paste
• 4–8 tablespoons milk
• 1/2 cup finely chopped pecans (optional)

Instructions:

1. Prepare the Cookies
2. Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
3. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
4. In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed for 3–4 minutes until light and fluffy.
5. Add the vanilla extract and eggs, mixing until well combined.
6. Stir in the shredded carrots.
7. Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
8. Use a cookie scoop to place dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
9. Bake for 12–14 minutes, or until the tops look almost dry and the cookies give slightly when gently pressed.
10. Remove from the oven and transfer the cookies to a wire rack to cool completely before frosting.
11. Prepare the Frosting
12. Add the butter to a small saucepan over medium heat and melt, stirring often.
13. Continue cooking for another 1–2 minutes, stirring frequently, until the butter turns a deep golden color and brown flecks appear at the bottom of the pan.
14. Remove from heat and allow it to cool slightly.
15. In a mixing bowl, combine the browned butter and softened cream cheese. Mix on low speed at first, then increase to medium speed until smooth.
16. Add the vanilla extract and mix to combine.
17. Gradually add the powdered sugar a little at a time, mixing until incorporated.
18. Add milk one tablespoon at a time until the frosting becomes smooth and creamy.
19. Assemble the Cookies
20. Once the cookies are completely cooled, spread the frosting on top using a knife or piping bag. Sprinkle with chopped pecans if desired.
21. Notes
22. Store the cookies in an airtight container at room temperature for 4–5 days.

Nutrition (per cookie)

Calories: 239 kcal
Carbohydrates: 35 g
Protein: 3 g
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 35 mg
Sodium: 91 mg
Fiber: 1 g
Sugar: 26 g