Chewy Brown Butter Carrot Cake Cookies (Printable Version)
Soft cookies with brown butter, carrots, walnuts and warming spices—ready in 32 minutes.
# What You Need:
→ For the Cookies
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→ For the Cream Cheese Glaze (optional)
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# Method:
01 - Place the butter in a medium saucepan over medium heat. Cook, stirring, until butter foams and begins to brown and smell nutty, about 4–6 minutes. Immediately pour into a large mixing bowl and let cool 10 minutes.
02 - Add brown sugar and granulated sugar to the brown butter; whisk to combine. Stir in eggs and vanilla until smooth.
03 - In a separate bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
04 - Add the dry ingredients to the wet mixture and stir until just combined.
05 - Fold in oats, grated carrots, walnuts or pecans, and raisins if using.
06 - Cover and refrigerate dough 30 minutes for chewier cookies (optional, but recommended).
07 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
08 - Scoop dough into 2-tablespoon balls, placing them 2 inches apart.
09 - Bake 11–13 minutes, until edges are set and centers look slightly underbaked. Let cool on baking sheet 5 minutes, then transfer to wire rack.
10 - For glaze: Beat softened cream cheese and butter with powdered sugar and vanilla until smooth. Drizzle cooled cookies with glaze.
# Expert Tricks:
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- They taste like your favorite carrot cake but in cookie form with that irresistible chewy edge
- Browning the butter first creates this deep nutty flavor that makes people ask whats your secret
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- The dough will look very soft after mixing but chilling it firms it up enough to scoop cleanly
- Watch your butter closely during the last minute of browning because it goes from perfect to burned quickly
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- Grate your carrots finely so they distribute evenly and bake into the cookie rather than staying in distinct pieces
- Let the glaze set completely before stacking cookies or they will stick together